How to make Paneer or Cottage Cheese at home

As I mentioned earlier, we do not get good Paneer or cottage cheese at the grocery store and I have been making Paneer at home for as long as I can remember. I grew up watching my mom making it. Only when I need it in bulk, do I buy Paneer from outside. So this is How to make Paneer or Cottage Cheese at home.

Homemade Paneer is better as it is fresh and without any citric acid or any other preservative. You can eat Fresh Paneer raw. But if you have a sweet tooth, then dust some sugar on it and eat it. (my late sister-in-law would crave it when she was pregnant)

How to make Paneer or Cottage Cheese at hom

Making Paneer or Indian cottage cheese at home is simple and easy. We do not ferment or cure paneer like other cheese. Make it by curdling milk and then draining off the whey using a muslin cloth. We then press the cheese and use it as desired. Getting perfect soft Paneer each time involves no rocket science except a couple of things to remember.

To get soft Paneer, I suggest the use of fresh whole milk or full-fat milk. You can use yoghurt, lemon juice or vinegar to curdle the milk.

Paneer is a fresh cottage cheese common in North Indian cuisine. It’s of Indian origin and there is mention even in the Vedas. Another thing about this Paneer or cottage cheese is that it’s unsalted.

How to make Paneer or Cottage Cheese at home

INGREDIENTS

1 litre milk=200gm Paneer approx

2 tbsp vinegar

Or Juice of 1 lemon

Or 4 tbsp curd

METHOD

Firstly, bring milk to a boil.

Now, add the lemon juice or vinegar. Keep stirring.

If the milk doesn’t curdle then add more vinegar or lime juice.

Subsequently, as soon as the milk completely curdles, turn off the flame.

Next, leave the curdled milk for a few minutes and let the whey separate.

Meanwhile, strain the milk in a white muslin cloth.

Hang the cloth and let the whey drain.

Finally, collect the cloth together and place it on a plate. Keep a heavy weight on top of the cheesecloth. (A simple and easy way is to fill the milk vessel and place it on the cloth to press it down to remove the whey). You can use a mortar too or even a marble chakla.

The Paneer sets in 15 mins.

Make Flavoured Paneer

You can add herbs or spices once you remove the paneer from the fire. This makes flavoured paneer, ready to add to any dish or eaten as a starter.

How to Store?

Dunk the paneer in a box with water and store it if not using it right away.

Store it in the fridge. It is good for 3-4 days.

When you want to use it, cut Paneer into cubes or any shape you desire.

You have smooth soft homemade Paneer to make any recipe; like paneer butter masala, mutter paneer, Malai kofta, kadhai paneer, palak paneer, chilli paneer, or paneer tikka recipe or even a dessert.

Tips for making Soft Paneer:

Use good quality milk.

Once the milk curdles and whey separates’ completely, then don’t boil it anymore. Remove from the fire and strain it.

If you overcook, the Paneer will turn out hard.

Do not let the Paneer hang for more than 5 minutes.

Even when you press the Paneer, do not leave it pressed for long or it will dry.

Use the whey to knead dough or add to dal. People pay thousands and buy whey powder to build muscles.

You can also cool it and water your home or garden plants as I do.

Now that you have learned how to make Paneer or Cottage Cheese at home, please share when you try it.

I have a few recipes here with paneer-

Paneer Butter Masala recipe

Baked Paneer Biryani or Baked Cottage Cheese Rice

Crispy Paneer Fries

Cottage Cheese or Paneer Quesadillas

Restaurant Style Palak Paneer Recipe

Shahi Kunafa

Shahi Paneer Pudding

This post is part of the #BlogchatterFoodFest by Blogchatter