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    Home » Recipes » Homemade

    How to make paneer | Step by step

    July 19, 2012 by Raks Anand 74 Comments / Jump to Recipe

    How to make paneer at home with step by step pictures and video for easy understanding. Even beginners can try at home with these easy steps!

    How to make paneer
    How to make paneer

    Paneer is a popular cottage cheese in India used extensively in cooking. Be it restaurants or home, through out the country, paneer is favorite for many.

    Check out my paneer recipes in my website, where I have shared recipes using this ingredient. Start with Butter paneer masala recipe, the most favorite vegetarian side dish.

    Jump to:
    • Why homemade?
    • Types
    • My notes
    • Top tip
    • How to make paneer step by step
    • Recipe card

    Why homemade?

    • Economical
    • Quality ingredients
    • Hygienic
    • Availability

    In India and countries like Singapore, where there is a lot of Indian community, paneer is available easily.

    Here in Singapore paneer is bit expensive and also cannot rely on a specific brand.

    The place where I shop always changes the brand they are selling, so get puzzled at the ingredients and the quality.

    Hope you can relate to all these and want to prepare at home as well.

    Types

    Now a days in market there is a lot of paneer available. Be it brand or the variety.

    • Frozen - This is most widely available ones through out the world. Just have to defrost and keep it immersed in hot water until we use in recipes. Have to be kept frozen but have long expiry date.
    • Fresh - Soft and have to be used/ consumed with in 20 days. Can be refrigerated, not to be frozen.
    • Malai - These are high in fat percentage as cream is used in the process. High in calories but tastiest of all. Comes in fresh as well as frozen form.
    homemade-paneer

    My notes

    So for first time I am very much satisfied with the results and I am sure I can make this often.

    This time I was not patient enough to leave it, I kept on checking if the paneer is set or no and learnt few lessons.

    Top tip

    This can be enough to serve 2-3 people if you make any gravy with it. To use it from fridge, just immerse in hot water (Don't boil along, add to hot water) until you use. Will post an all time favorite recipe next week with paneer ~ Paneer butter masala :):)

    • Make sure to hang for at least 30 mins for water to drain. You can gently squeeze the excess water as you weight, do not forcefully do it.
    • And also setting time at least 2 hours. More the weight/ time, better the texture of the paneer to get smoothness.
    • If the cloth is not tight enough to hold the shape in the sides, then sides may be bit crumbly. So make sure the chenna is packed inside the cloth.
    • If using iron pan or anything make sure to put a tissue above the cloth before you place the weight. This prevents any dirt/ rust sticking over the cloth/paneer.
    • You can use lemon juice form a lemon to curdle the milk instead of curd. But number of paneer cubes may reduce. Use more curd as mentioned to curdle properly. Also wash well before setting.
    • Colour of the paneer may vary with the milk type we use. I have tried with amul tetra pack as well as Meiji fresh milk in Singapore. I liked fresh milk paneer better - whiter, softer and smoother texture.
    how-to-make-paneer

    How to make paneer step by step

    1. Firstly, boil milk, place in a sauce pan.

    step-1-boil milk

    2. Furthermore, mix until it boils, raises in the pan frothy. Now, add curd, mix thoroughly. Continue stirring by adding all the ¼ cup curd.

    step-2-curdle

    3. Continue heating and stirring until the whey completely separates and its clear. Not cloudy or milky.

    step-3-whey

    4. Filter - pour the curdled milk over a metal strainer, lined with thin cotton cloth/ cheese cloth, kept on a bowl.

    paneer making process

    5. Hang the chenna over sink. Wait for all water drip. 30 minutes will be enough.

    step-9-hang

    6. Twist the cloth to pack the chenna, then level the chenna slightly, don’t break it much.

    step-10-gather

    7. Place something flat to level over the cloth.

    step-10-press

    8. For setting, put a heavy item over it. Wait for minimum 2 hours.

    step-11-press

    9. Paneer - after 2 hours take out the set paneer.

    paneer-ready

    10. Put inside ziploc and keep in the refrigerator for an hour before cutting.

    Refrigerate

    11. Take out after an hour and cut into strips first.

    step-13-fresh-paneer-cut

    12. Now cut into tiny cubes.

    step-14-homemade-paneer

    13. Finally to store paneer, don’t freeze, just put it in refrigerator shelf and use within 4 days.

    store-homemade-paneer

    Use for any paneer recipes.

    Recipe card

    paneer-preparation
    Print Pin
    5 from 5 votes

    How to make paneer (Step by step)

    How to make paneer at home with step by step pictures, to prepare homemade fresh paneer. This paneer will be enough to make a gravy to serve 3.
    Course Condiments
    Cuisine Indian
    Prep Time 15 minutes
    Cook Time 15 minutes
    Resting time 2 hours
    Total Time 2 hours 30 minutes
    Servings 30 cubes
    Cup measurements

    Ingredients

    • 1 Litre Milk full cream, fresh milk recommended
    • ¼ cup Curd Plain yogurt
    • Ice cubes few Optional
    Prevent your screen from going dark

    Instructions

    • Boil 1 litre milk and add curd to the boiling milk.
    • Continue heating, stirring until milk completely curdles and you could see the whey water getting separated completely. Whey should be a clear liquid, not milky. Switch off the stove and add ice cubes.(Ice cube help in separating the curd faster also stops curdling process to ensure soft results).
    • Now take a cheese cloth or thin dupatta and strain. I did this with the cloth over a metal strainer and a bowl below to collect the whey water.
    • Squeeze the excess water gently and hang it above the sink(or in the sink tap).
    • Let the excess water drip completely. Just 30 mins is also enough. Do not let it dry as it will be hard to level and press to shape, it will crumble. There should be some moisture.
    • Flatten without breaking the chenna mass much and gather the cloth in the sides tightly so that the cloth is in the side ways. The cloth should hold the shape, not be let loose. So make sure it is tightly holding shape. Place it in a flat platform  and keep a flat weight over it. I used an iron dosa pan and a pestle to press the paneer for setting it. More weight, good setting and texture..
    • Wait for 2 hours (depends on how much weight you put) to set it. Take out the block of paneer and put it in ziploc and refrigerate for an hour. Then cut into stripes using knife.
    • Then cut into small cubes and store in the fridge (do not freeze) in a ziploc. (Use within 2-3 days). Soak in hot water for 10 mins before using for soft texture.

    Video

    Notes

    • Make sure to hang for at least 30 mins for water to drain.. And also setting time at least 2 hours. More the weight/ time, better the texture of the paneer to get smoothness.
    • If the cloth is not tight enough to hold the shape in the sides, then sides may be bit crumbly.
    • If using iron pan or anything make sure to put a tissue above the cloth before you place the weight. This prevents any dirt sticking over the cloth/paneer.
    • You can use lemon juice form a lemon to curdle the milk instead of curd. But number of paneer cubes may reduce. Use more curd as mentioned to curdle properly. Also wash well before setting.
    • Colour of the paneer may vary with the milk type we use. I have tried with amul tetra pack as well as Meiji fresh milk in Singapore. I liked fresh milk paneer better - whiter, softer and smoother texture.
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    Reader Interactions

    Comments

    1. Sowmya Karthy

      July 19, 2012 at 4:42 pm

      Hi Raji, Nice step wise as usual

      Did you measure the paneer you got from a litre of milk in grams? In US, when I used to do Paneer, I would get around 160 - 170 grams of Paneer.

      Sowmya
      http://nivedhanams.blogspot.in/

      Reply
    2. Recipe world

      July 19, 2012 at 5:04 pm

      Wow, perfect paneer cubes! Adding curd is new to me; I always use lime juice for that.
      Waiting for your next recipe dear 🙂

      Cheers!
      Vani

      Reply
    3. Vardhini

      July 19, 2012 at 5:05 pm

      Paneer looks yummy. Nice pictures.

      Vardhini
      Event: Only Vegan
      Event: Zucchini

      Reply
    4. Uma

      July 19, 2012 at 5:56 pm

      Perfect paneer cubes raks. very perfectly done as always.

      Reply
    5. Shama Nagarajan

      July 19, 2012 at 6:14 pm

      good one dear..yummy paneer

      Reply
    6. Lavi

      July 19, 2012 at 6:40 pm

      even iam making my paneer at home. your paneer cubes looks so perfect!!

      Reply
    7. Mahi

      July 19, 2012 at 6:46 pm

      Adding curd to curdle the milk is new to me..I have used lemon juice only..shall try this while making paneer next time!

      பனீரை அழகா கட் பண்ணிருக்கீங்க ராஜி! 🙂

      Reply
    8. Sanoli Ghosh

      July 19, 2012 at 7:08 pm

      Perfect paneer. I usually add lemon juice, adding curd is very new to me. thanks a lot for sharing stepwise. Inviting you to visit my space at your leisure,
      http://sanolisrecipies.blogspot.com

      Reply
    9. Paaka Shaale

      July 19, 2012 at 8:17 pm

      The paneer has come put perfectly. Loved the post 🙂

      Reply
    10. Madhavi

      July 19, 2012 at 9:58 pm

      Great..love homemade paneer..

      http://vegetarianmedley.blogspot.com/

      Reply
    11. Anu

      July 19, 2012 at 11:37 pm

      I usually lemon juice to curdle the milk. Will try your version. Perfect shape.

      Reply
    12. Veena Theagarajan

      July 19, 2012 at 11:47 pm

      Paneer looks yummy.. So far I haven't tried also.. So tempted
      Great-secret-of-life.blogspot.com

      Reply
    13. Shabitha Karthikeyan

      July 19, 2012 at 11:57 pm

      Homemade panneer is always special. Will wait for your version of paneer butter masala !!

      Reply
    14. Home Cooked Oriya Food

      July 20, 2012 at 2:28 am

      homemade paneer is so yummy! I guess becuase it is fresh.... lovely!

      Reply
    15. Prathibha

      July 20, 2012 at 2:30 am

      Nice n perfect paneer

      Reply
    16. Tina

      July 20, 2012 at 2:55 am

      perfect paneer with lovely clicks.

      Reply
    17. Divya Kudua

      July 20, 2012 at 3:40 am

      Paneer looks perfect and I can't wait to see your version of Paneer Butter Masala:)

      Reply
    18. Sangeetha Nambi

      July 20, 2012 at 4:37 am

      Adding curd instead of lime juice is new to me... Thanks for sharing ur tips as well....
      http://recipe-excavator.blogspot.com

      Reply
    19. lata raja

      July 20, 2012 at 5:50 am

      I too learned to make paneer after many trials. Even today, the quantity and quality depends on the milk we use. I somehow do not get much while using the tetra pack ones as much as you would with fresh milk/ Aavin in India. However, a friend suggested making with powder milk....should I give it a try, t shall share that!
      Your tip of adding ice cubes is excellent.

      Reply
    20. jeyashrisuresh

      July 20, 2012 at 6:58 am

      Even i have never tried paneer at home .Very nice and neat explanations

      Reply
    21. yamini

      July 20, 2012 at 7:04 am

      Dear Raks I have visited ur site a lot of times . Very nice recipes . I am also residing in Singapore . Let me know what milk u used for making these perfect Paneer cubes dear .

      Reply
    22. Priyaram

      July 20, 2012 at 7:15 am

      பன்னீர் பார்க்கவே அழகா இருக்கு... இந்த முறையில் பன்னீர் செய்து, எத்தனை நாட்கள் ப்ரீசர்-ல் வைத்து யூஸ் பண்ணலாம் ?
      An useful post.... thanks for sharing raji...

      Reply
    23. sree

      July 20, 2012 at 8:21 am

      perfect cubes.. will try

      Reply
    24. SAKSHI

      July 20, 2012 at 10:59 am

      hi...will adding yoghurt help? Why did you add ice cubes? thanks in advance...you recipes make life a lot easier...thanks a ton..

      Reply
    25. sangy

      July 20, 2012 at 11:20 am

      You can make the paneer very creamy and soft if you add fresh cream to the milk.

      Reply
    26. Lazy Bug

      July 20, 2012 at 11:43 am

      Racks u Rock........ 🙂

      Reply
    27. Spice up the Curry

      July 20, 2012 at 12:46 pm

      I always use lemon juice to make paneer. I heard about curd but never tried it.

      Reply
    28. Prathima Rao

      July 20, 2012 at 1:36 pm

      Cant say you are making it for the first time..Perfect cubes!!! I have been planning to try n make homemade paneer too...Till now I have relied on Amul or nilgiris brand..But your homemade ones look so much more better...
      Prathima Rao
      Prats Corner

      Reply
    29. Sharmilee! :)

      July 20, 2012 at 1:43 pm

      Looks so soft..Perfect cubes you have got!

      Reply
    30. Shweta in the Kitchen

      July 20, 2012 at 10:10 pm

      First time to your space & am honestly very inspired by the way you have written your recipes & taken your clicks too.

      Reply
    31. Anonymous

      July 20, 2012 at 8:10 pm

      It's come out great, especially being the first time.

      Reply
    32. RAKS KITCHEN

      July 20, 2012 at 11:43 pm

      Sakshi, sure plain yogurt should work.

      Sangy, thanks for your tip, will try that next time 🙂

      Reply
    33. RAKS KITCHEN

      July 20, 2012 at 11:44 pm

      Adding ice cubes separates the whey better and also helps in keeping the paneer soft.

      Reply
    34. Poornima Nair

      July 21, 2012 at 12:36 am

      Nothing beats homemade paneer. Love the step by step pictures!

      Reply
    35. Sushma Madhuchandra

      July 21, 2012 at 12:46 am

      I too love making paneer at home!

      Reply
    36. Radha

      July 23, 2012 at 1:38 pm

      simply superb 🙂

      Reply
    37. Anonymous

      September 02, 2012 at 12:14 am

      raks, I dont think Walmart sells curd. If I DO use lemon juice, is it still 1/4 cup? Thanks. There is ONE indian place here in my town and I sooo love it. The problem is that I am on a reduced salt diet so I cant go very often. I am starting to buy indian spices and trying some recipes at home. My GF loves the peas paneer and being able to make it at home would be great. Looking forward to making the homemade paneer.

      Reply
    38. RAKS KITCHEN

      September 02, 2012 at 12:47 am

      No No. if it is lemon juice, use a whole lemon, that should be enough to curdle. Once it starts curdling, continue heating so that whey separates completely and then immediately add ice cubes. Wash thoughroughly to get rid of lemon smell and tangy-ness. Let it be hanged as mentioned, knead well until smooth then compress for solid hours to get it done. Hope this helps.

      Reply
    39. Sowkan

      November 17, 2012 at 7:48 am

      Hi! nice blog u have got there....great paneer recipes too. I tried to make paneer at home with yogurt. And to make sure it stays firm I used a little of corn flour and kneaded the paneer and then it it set before cutting into pieces. however, storing paneer in zip log turned the edges of paneer yellow, so I shifted to an air tight container with water in it...and the paneer was great even after 2 days.....

      Reply
    40. RAKS KITCHEN

      November 17, 2012 at 7:52 am

      Oh thanks for that great tip 🙂

      Reply
    41. archana

      December 15, 2012 at 1:52 pm

      HII!! I was looking for Potato Fry when I chanced upon your website and I'm SO GLAD that I did!! Loving all your paneer recipes and it seems so much simpler than other recipes! Also, the quantities are perfect as I just got married and there's only 2 of us at home! And we live in Singapore too so ingredients and all should be easy to find 🙂

      Anyway regarding this recipe:
      1. What brand milk do you use? I use Farmhouse to make yoghurt at home. Should I use the same?
      2. Where do you buy the cheese cloth needed for this?
      3. When adding ice cubes to the mixture, will they melt into it and cause dilution? Or is that the intended effect?

      Can't wait to try out all your delicious recipes!!

      Reply
    42. RAKS KITCHEN

      December 15, 2012 at 1:58 pm

      Hi Archana, Thanks for your appreciation 🙂

      You can use any brand milk, even fresh milk works fine.
      I just used my thin white dupatta for this. SO any thin white cloth is fine.
      Adding Ice cubes wont dilute, it makes the chenna stiff actually. The step is optional, you can skip that too.

      Reply
    43. Varsha Naik

      December 23, 2012 at 1:21 pm

      Can I make paneer from milk that has accidentally curdled?

      Reply
    44. RAKS KITCHEN

      December 23, 2012 at 1:23 pm

      You can sure try.

      Reply
    45. Hema Priya

      January 09, 2013 at 6:30 am

      Hi rak's

      ur recepies are amazing.
      I tried some of ur baking recepies it came out good.
      And i tried ur chilli paratha in my version using chapathis it came out really good(as i didnt had parathas)

      Can i use fat free milk for making paneer will the amount i get from fat free milk will be less.Once i tried making paneer with fat free milk amount of paneer i got was so less. i used only some drops of lemon juice in it. Thanks in advance

      Reply
    46. RAKS KITCHEN

      January 09, 2013 at 6:31 am

      Hi Hema, Yes you can try using low fat milk. And yes if you use lemon, then quantity reduces.

      Reply
    47. Bakul Khare

      February 05, 2013 at 4:43 am

      Hi ,what is the use of drained milk or can say white water after we drain paneer ?

      Reply
    48. RAKS KITCHEN

      February 05, 2013 at 4:46 am

      You can use it to knead the dough for roti instead of water. Its healthy and roti also comes out soft.

      Reply
    49. Bhushavali - Indian Fashion n Travel Blogger!

      April 02, 2013 at 6:02 am

      Raks!!!! Thank you so much sweety!!! 🙂
      Here's the paneer I made after following your recipe!!! Thank you so much!!! 🙂

      Reply
    50. illuworld

      April 30, 2013 at 6:16 pm

      great...cooking is made interesting by ur site,,can you pls tell me if i can use the same paneer for making rasgulla??

      Reply
    51. RAKS KITCHEN

      April 30, 2013 at 6:20 pm

      Haven't tried that, sure you could try but b4 refrigerating...

      Reply
    52. sidhu

      May 20, 2013 at 12:39 pm

      i tried this.... its amazing i got perfect paneer cubes ....thank u rak's

      Reply
    53. sidhu

      May 20, 2013 at 12:39 pm

      i tried this.... its amazing i got perfect paneer cubes ....thank u rak's

      Reply
    54. Deepika Udayakumar

      June 10, 2013 at 7:05 pm

      your recipes are useful and easy since they are with images provided with it........

      Reply
    55. Deepika Udayakumar

      June 10, 2013 at 7:05 pm

      your recipes are very useful since they are with images provided

      Reply
    56. Jaffna Kitchen

      June 10, 2013 at 7:07 pm

      I have tried making and guess what " Raks akka naan pass agitten

      Reply
    57. Deepu

      June 23, 2013 at 10:02 am

      I have been seeing your blog for sometime now. It is very good. All recipes are quite helpful for working moms like me. I have made panner using this recipe twice till now. It was awesome both the times. Now am wondering how v used to eat that store bought which is so rubbery and tasteless.I had tried earlier to make paneer but it was a flop.I was little skeptical to try again but am so happy i did. Thank u so much for this recipe and this blog.

      Reply
    58. R Sharatha

      August 20, 2013 at 1:10 am

      raks,thanks!but you din't menntion how to wash the panner.with cloth or without cloth?

      Reply
    59. Anil Goyal

      December 08, 2013 at 6:49 am

      hi..i made paneer 2 days before but now its taste got bitter.. how to reduced this bitterness and what are the causes of this type of taste..

      Reply
    60. Harini Thangasamy

      January 17, 2014 at 10:43 am

      Hai Raks, Nice steps for paneer. Loved it.

      Reply
    61. sankar saranya

      July 07, 2014 at 8:12 am

      I have low fat curd & vinegar which can I use

      Reply
    62. sankar saranya

      July 07, 2014 at 8:12 am

      Can v use vinegar, pls reply me I want to try

      Reply
    63. Raks anand

      July 07, 2014 at 8:19 am

      Anything is fine.

      Reply
    64. Buvaneswari Balachandar

      July 08, 2014 at 1:51 pm

      I tried it immediately and I got the result perfectly. thanks to raks kitchen

      Reply
    65. Unknown

      August 04, 2014 at 5:18 am

      Hi Raks, I've been following your blog and tried many recipes.. Your steps are very easy to follow w/ amazing pictures.. Can you tell me when should we be adding cornflour/maida? - Before boiling the milk or After adding the curd?

      Reply
    66. laila baloch

      February 06, 2015 at 12:27 am

      can we eat paneer in breakfast with bread?

      Reply
    67. Sivanandhini Pirawin

      May 02, 2015 at 11:09 am

      Dear Rak... its a fool proof recipe... perfect moulds of paneer every single ttime... loved the crumbly texture...

      Reply
    68. Deepasundari Senthilnathan

      June 28, 2018 at 1:10 am

      yummy

      Reply
    69. Swati

      April 19, 2020 at 4:16 pm

      Hi may I know which brand of full cream milk in singapore. Is it UHT or fresh milk . Thanks

      Reply
      • Raks Anand

        April 19, 2020 at 9:34 pm

        Magnolia UHT works for me, not fresh milk.

        Reply
    70. Saranya

      May 12, 2020 at 2:56 pm

      Hi
      I have a doubt. Should we put the paneer initially( before cutting) in the freezer or just inside the fridge itself?

      Reply
      • Raks Anand

        May 13, 2020 at 8:37 am

        Just in fridge, not freezer. Fresh paneer is best in fridge, use within 4 days.

        Reply
    71. Supriya

      January 24, 2021 at 5:06 pm

      5 stars
      Followed the procedure just as said (with ice cubes), and it came out so well.

      Reply
      • Raks Anand

        January 25, 2021 at 9:30 pm

        Thank you 🙂

        Reply

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    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

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