Recipe - make your own paneer (Indian cheese) - Little Bit of Sunshine (2024)

Recipe – make your own paneer (Indian cheese)

The idea of ​​making paneer (Indian cheese) myself has been in my head for a while now. It really is one of my favorite ingredients from Indian cuisine and they say it is very easy to make. And indeed! With just two ingredients I made fresh paneer in an hour and wow, how delicious is this! Of course, I share the recipe and my tips and tricks (you will need them).

Paneer is a very young cheese, which is prepared differently than 'normal' cheese. For regular cheese, milk is mixed with animal rennet, which produces cheeseactuallyis not vegetarian. But to make paneer, only milk and an acid, such as lemon, vinegar, or a scoop of yogurt are used.

Paneer (or panir) has a mild taste and resembles cottage cheese (also called cottage cheese) or ricotta. For that reason it is very easy to use in a lot of dishes: the taste is mild and therefore it fits easily in various dishes.

To make paneer you only need two ingredients: milk and acid. By adding the acid to the milk, the solid particles separate from the water, creating a cottage cheese-like structure. By then squeezing out even more water and putting the cheese in the refrigerator for a while, you will have a harder substance: paneer.


To make your own cheese you need cheesecloth. This is a kind of sieve, but in the form of a cloth! Moisture runs through this, but it does keep your cheese in shape. You buy cheesecloth, among other thingsDill and Chamomileand it's reusable!

Recipe - make your own paneer (Indian cheese) - Little Bit of Sunshine (1)

  • 2 liters of whole milk
  • 125 ml lemon juice (+ extra if necessary) or 2 scoops of yoghurt or 2 tablespoons of vinegar
  • A cheesecloth

Duration: about 25 minutes + 15-60 minutes waiting time

Place the milk in a non-stick pan and bring to the boil over medium heat. Keep stirring to prevent the base from burning or the milk from boiling over. Be patient: this will take a while (about 15 minutes)

Tip 1.Milk does not boil like water with large bubbles, but foam slowly forms on top.

When the milk boils, reduce the heat and then add the lemon juice/vinegar/yogurt. Keep stirring. You will immediately see that solid particles form in the milk and the solid particles will separate from the liquid (this is also called 'whey'). The whey has a grayish/yellowish color and the solid particles are white. After a minute, remove the pan from the heat and continue stirring until the liquid is completely clear. If that is not the case, add more lemon juice/vinegar/yogurt and heat again.

Wet the cheesecloth and place in a colander.

Tip 2.Secure the ends of the cheesecloth with clothespins so that the cloth cannot sag when you pour liquid through it.

Pour the contents of the pan through the cheesecloth and rinse briefly with water to remove the sour taste. If necessary, add some salt or other herbs here to season the cheese. Salt also helps to remove the moisture even more.

Recipe - make your own paneer (Indian cheese) - Little Bit of Sunshine (2)

If you stop here, you will have ricotta/cottage cheese and you can use it in a dish! For a harder cheese, read on.

Remove the cheesecloth from the colander and twist the ends together to squeeze even more moisture from the cheese. Be careful, this can be hot!

Place everything on a plate and place a plate on top. Place the mixture in the refrigerator and place something heavy on the top plate to squeeze out the last moisture. You can use the cheese after 15 minutes, for a harder cheese you wait 30-60 minutes.

Recipe - make your own paneer (Indian cheese) - Little Bit of Sunshine (3)

Then carefully remove the cheese from the cheesecloth. You can see below where the cheesecloth was wrapped around the cheese!

Recipe - make your own paneer (Indian cheese) - Little Bit of Sunshine (4)

You can of course eat the cheese as is, but you can also use it in, for examplePalak Paneer,Butter Paneer(vegetarian butter chicken with paneer instead of the chicken) orPaneer Tikka Masala! The fresh cheese can be kept in the refrigerator for about 3 days. Tasty!

What is your favorite dish with paneer?

Rinse the cheesecloth immediately with some cold water and then with hot water and soap to make it easier to use again! If you do your laundry with a mild detergent, the cloth can also be washed.


Recipe - make your own paneer (Indian cheese) - Little Bit of Sunshine (2024)


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