Saturday, March 24, 2018

Homemade Paneer / Homemade cottage cheese

Homemade paneer

With Paneer you can make plenty of healthy dishes and if you make paneer at home, then you will be highly satisfied with the gravy you make using the homemade paneer. The texture and the quantity is much better than the store bought one.

I made this paneer with native breed cow's milk so I am extremely happy that this homemade paneer is absolutely healthy and is full of nutrition.

Paneer has so many health benefits. Few among that are listed here
  • its rich in protien
  • helps to strengthen bones and teeth
  • rich in B-complex vitamin
  • helps for a healthy heart
If you are looking for recipes using paneer then here are some of them. Click the link for recipe.

You can also make desserts with the paneer. I'll soon update you with lot more paneer gravy recipes and paneer dessert recipes

If the cow's milk has more fat, then you will get more quantity of paneer. I have used 1.5 litres of native breed cow's milk and I got around 300 g of paneer. Quantity varies according to the thickness of milk. Buffalo's milk yields more quantity of paneer. Also, in this paneer recipe, I have used lemon. You can substitute lemon with curd. With lemon, the milk quickly curdles which obviously saves your time, however you need to wash the paneer with water to get rid of lemon flavor in paneer. I prefer adding lemon instead of curd :) . 

Ingredients (yields around 300 g of paneer)

Boiled Cow's milk - 1.5 litres
fresh lemon juice - 100 ml  or juice extracted from 3 medium sized lemons


  • Heat the boiled cow's milk until it comes to boil 
  • keep the flame to low and then add the squeezed lemon juice
  • stir slowly and you can see the milk getting curdled
  • once the milk is completely curdled, clear water (whey water) will get separated
  • when clear water is seperated, add some ice cubes and switch off the flame. Adding ice cubes helps to have soft paneer
  • If the milk does not curdle quickly, then it means the thickness of milk is more and hence you need to add some more lemon juice
  • If you are using curd instead of lemon, then you may need to add around 3 tablespoon of curd or more until the milk gets curdled. Stir the milk often to avoid getting burned at the bottom of the vessel. 
  • pour the curdled milk in a pure white cotton or muslin cloth and filter the whey water
  • you can reserve the whey and add it to your chapati dough or in dals and curries
  • rinse the milk solids or chenna or paneer in running water to remove the lemon flavor and tangy taste
  • if you using curd, then no need of rinsing it in running water
  • squeeze the cotton cloth with your hands very well so that excess water is drained
  • place a heavy weight on the paneer for 30 minutes
  • after 30 minutes, take out the paneer from the cotton cloth
  • cut it into pieces 
  • I have used wire rack to strain out the excess water from the paneer, so I got the checked impression over the paneer. This way, its easy to cut it into pieces. 
  • if you are going to make paneer gravy or paneer fried rice immedietely then you can use the fresh paneer
  • otherwise store it in the airtight container and store it in the refrigerator (not in freezer). 
  • This homemade paneer stays good in fridge for minimum 7 days. 
  • Enjoy making paneer at home and share your feedback in the comments section below. 

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