Paneer, also known as Indian cottage cheese, is a fresh, soft cheese commonly used in Indian cuisine. It is a versatile ingredient that can be added to curries, snacks, or salads. Unlike aged cheeses, paneer does not require fermentation or rennet, making it very easy to prepare at home with just a few simple ingredients.
1. What is Paneer?
Paneer is a non-melting, soft cheese made by curdling hot milk with an acidic agent such as lemon juice, vinegar, or curd (yogurt). It is rich in protein, calcium, and healthy fats, making it a favorite in vegetarian diets. Paneer has a mild flavor and absorbs spices well, making it perfect for Indian dishes like Paneer Butter Masala, Palak Paneer, Paneer Tikka, and Paneer Bhurji.
2. Ingredients Required
To make paneer, you only need:
1 liter full-fat milk (cow’s or buffalo’s milk works best)
2–3 tablespoons lemon juice / vinegar / curd
Ice cubes or chilled water (for washing paneer)
3. Equipment Needed
Heavy-bottomed pan
Ladle/spoon
Muslin cloth or clean cotton cloth
Strainer
Heavy weight (for pressing paneer)
4. Step-by-Step Process
Step 1: Boil the Milk
Pour the milk into a heavy-bottomed pan and bring it to a gentle boil over medium heat.
Stir occasionally to prevent the milk from sticking to the bottom.
Step 2: Add the Coagulant
Once the milk boils, lower the flame.
Add lemon juice (or vinegar/curd) slowly, one spoon at a time, while stirring gently.
The milk will curdle, and you will see greenish whey separating from white curds.
Step 3: Strain the Paneer
Once the milk is fully curdled, turn off the heat.
Place a muslin cloth over a strainer and pour the curdled milk through it.
Collect the curds (paneer) in the cloth and let the whey drain out.
Step 4: Wash the Paneer
Rinse the paneer under running cold water (or use ice cubes) to remove the acidic taste of lemon/vinegar.
Step 5: Set the Paneer
Gather the cloth edges, squeeze out extra water, and shape it into a block.
Place the wrapped paneer on a flat surface and keep a heavy object (like a pan filled with water) on top for 1–2 hours.