Paneer (Cottage Cheese)

Paneer (Cottage Cheese)


"A special favorite with north Indians, paneer (cottage cheese), with its delicate milky flavor, is used all over India to make delicious dishes."
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2 h 25 m servings 293 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 293 kcal
  • 15%
  • Fat:
  • 15.9 g
  • 24%
  • Carbs:
  • 22.1g
  • 7%
  • Protein:
  • 15.7 g
  • 31%
  • Cholesterol:
  • 49 mg
  • 16%
  • Sodium:
  • 195 mg
  • 8%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Heat milk in a heavy bottom pot over medium-high heat until boiling. Remove from heat and add vinegar. Stir a couple times until curds separate from whey, about 5 minutes.
  2. Line a colander with cheese cloth. Pour curds and whey through colander and drain. Wrap curds with cheesecloth and place a heavy pot fill with water over curds to press and drain completely, about 2 hours. Curds will form a soft disk.


  • Cook's Notes:
  • To avoid sticking of the milk to the pan during the process of boiling, add two tablespoons warm water to the pan before pouring in the milk.
  • If you don't have a heavy-bottomed pan for boiling the milk, feel free to use the microwave.
  • Paneer cubes are extremely soft and should be cut at least half inch thick.


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I have never made any type of cheese at home before but there is a distinct difference between homemade versus store's incredible!

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