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!
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.
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.
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 step by step
1. Firstly, boil milk, place in a sauce pan.
2. Furthermore, mix until it boils, raises in the pan frothy. Now, add curd, mix thoroughly. Continue stirring by adding all the ยผ cup curd.
3. Continue heating and stirring until the whey completely separates and its clear. Not cloudy or milky.
4. Filter - pour the curdled milk over a metal strainer, lined with thin cotton cloth/ cheese cloth, kept on a bowl.
5. Hang the chenna over sink. Wait for all water drip. 30 minutes will be enough.
6. Twist the cloth to pack the chenna, then level the chenna slightly, donโt break it much.
7. Place something flat to level over the cloth.
8. For setting, put a heavy item over it. Wait for minimum 2 hours.
9. Paneer - after 2 hours take out the set paneer.
10. Put inside ziploc and keep in the refrigerator for an hour before cutting.
11. Take out after an hour and cut into strips first.
12. Now cut into tiny cubes.
13. Finally to store paneer, donโt freeze, just put it in refrigerator shelf and use within 4 days.
Use for any paneer recipes.
Recipe card
How to make paneer (Step by step)
Ingredients
- 1 Litre Milk full cream, fresh milk recommended
- ยผ cup Curd Plain yogurt
- Ice cubes few Optional
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 platformย 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.
Sowmya Karthy
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/
Recipe world
Wow, perfect paneer cubes! Adding curd is new to me; I always use lime juice for that.
Waiting for your next recipe dear ๐
Cheers!
Vani
Vardhini
Paneer looks yummy. Nice pictures.
Vardhini
Event: Only Vegan
Event: Zucchini
Uma
Perfect paneer cubes raks. very perfectly done as always.
Shama Nagarajan
good one dear..yummy paneer
Lavi
even iam making my paneer at home. your paneer cubes looks so perfect!!
Mahi
Adding curd to curdle the milk is new to me..I have used lemon juice only..shall try this while making paneer next time!
เฎชเฎฉเฏเฎฐเฏ เฎ เฎดเฎเฎพ เฎเฎเฏ เฎชเฎฃเฏเฎฃเฎฟเฎฐเฏเฎเฏเฎเฏเฎเฏเฎ เฎฐเฎพเฎเฎฟ! ๐
Sanoli Ghosh
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
Paaka Shaale
The paneer has come put perfectly. Loved the post ๐
Madhavi
Great..love homemade paneer..
http://vegetarianmedley.blogspot.com/
Anu
I usually lemon juice to curdle the milk. Will try your version. Perfect shape.
Veena Theagarajan
Paneer looks yummy.. So far I haven't tried also.. So tempted
Great-secret-of-life.blogspot.com
Shabitha Karthikeyan
Homemade panneer is always special. Will wait for your version of paneer butter masala !!
Home Cooked Oriya Food
homemade paneer is so yummy! I guess becuase it is fresh.... lovely!
Prathibha
Nice n perfect paneer
Tina
perfect paneer with lovely clicks.
Divya Kudua
Paneer looks perfect and I can't wait to see your version of Paneer Butter Masala:)
Sangeetha Nambi
Adding curd instead of lime juice is new to me... Thanks for sharing ur tips as well....
http://recipe-excavator.blogspot.com
lata raja
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.
jeyashrisuresh
Even i have never tried paneer at home .Very nice and neat explanations
yamini
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 .
Priyaram
เฎชเฎฉเฏเฎฉเฏเฎฐเฏ เฎชเฎพเฎฐเฏเฎเฏเฎเฎตเฏ เฎ เฎดเฎเฎพ เฎเฎฐเฏเฎเฏเฎเฏ... เฎเฎจเฏเฎค เฎฎเฏเฎฑเฏเฎฏเฎฟเฎฒเฏ เฎชเฎฉเฏเฎฉเฏเฎฐเฏ เฎเฏเฎฏเฏเฎคเฏ, เฎเฎคเฏเฎคเฎฉเฏ เฎจเฎพเฎเฏเฎเฎณเฏ เฎชเฏเฎฐเฏเฎเฎฐเฏ-เฎฒเฏ เฎตเฏเฎคเฏเฎคเฏ เฎฏเฏเฎธเฏ เฎชเฎฃเฏเฎฃเฎฒเฎพเฎฎเฏ ?
An useful post.... thanks for sharing raji...
sree
perfect cubes.. will try
SAKSHI
hi...will adding yoghurt help? Why did you add ice cubes? thanks in advance...you recipes make life a lot easier...thanks a ton..
sangy
You can make the paneer very creamy and soft if you add fresh cream to the milk.
Lazy Bug
Racks u Rock........ ๐
Spice up the Curry
I always use lemon juice to make paneer. I heard about curd but never tried it.
Prathima Rao
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
Sharmilee! :)
Looks so soft..Perfect cubes you have got!
Shweta in the Kitchen
First time to your space & am honestly very inspired by the way you have written your recipes & taken your clicks too.
Anonymous
It's come out great, especially being the first time.
RAKS KITCHEN
Sakshi, sure plain yogurt should work.
Sangy, thanks for your tip, will try that next time ๐
RAKS KITCHEN
Adding ice cubes separates the whey better and also helps in keeping the paneer soft.
Poornima Nair
Nothing beats homemade paneer. Love the step by step pictures!
Sushma Madhuchandra
I too love making paneer at home!
Radha
simply superb ๐
Anonymous
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.
RAKS KITCHEN
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.
Sowkan
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.....
RAKS KITCHEN
Oh thanks for that great tip ๐
archana
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 ๐
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!!
RAKS KITCHEN
Hi Archana, Thanks for your appreciation ๐
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.
Varsha Naik
Can I make paneer from milk that has accidentally curdled?
RAKS KITCHEN
You can sure try.
Hema Priya
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
RAKS KITCHEN
Hi Hema, Yes you can try using low fat milk. And yes if you use lemon, then quantity reduces.
Bakul Khare
Hi ,what is the use of drained milk or can say white water after we drain paneer ?
RAKS KITCHEN
You can use it to knead the dough for roti instead of water. Its healthy and roti also comes out soft.
Bhushavali - Indian Fashion n Travel Blogger!
Raks!!!! Thank you so much sweety!!! ๐
Here's the paneer I made after following your recipe!!! Thank you so much!!! ๐
illuworld
great...cooking is made interesting by ur site,,can you pls tell me if i can use the same paneer for making rasgulla??
RAKS KITCHEN
Haven't tried that, sure you could try but b4 refrigerating...
sidhu
i tried this.... its amazing i got perfect paneer cubes ....thank u rak's
sidhu
i tried this.... its amazing i got perfect paneer cubes ....thank u rak's
Deepika Udayakumar
your recipes are useful and easy since they are with images provided with it........
Deepika Udayakumar
your recipes are very useful since they are with images provided
Jaffna Kitchen
I have tried making and guess what " Raks akka naan pass agitten
Deepu
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.
R Sharatha
raks,thanks!but you din't menntion how to wash the panner.with cloth or without cloth?
Anil Goyal
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..
Harini Thangasamy
Hai Raks, Nice steps for paneer. Loved it.
sankar saranya
I have low fat curd & vinegar which can I use
sankar saranya
Can v use vinegar, pls reply me I want to try
Raks anand
Anything is fine.
Buvaneswari Balachandar
I tried it immediately and I got the result perfectly. thanks to raks kitchen
Unknown
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?
laila baloch
can we eat paneer in breakfast with bread?
Sivanandhini Pirawin
Dear Rak... its a fool proof recipe... perfect moulds of paneer every single ttime... loved the crumbly texture...
Deepasundari Senthilnathan
yummy
Swati
Hi may I know which brand of full cream milk in singapore. Is it UHT or fresh milk . Thanks
Raks Anand
Magnolia UHT works for me, not fresh milk.
Saranya
Hi
I have a doubt. Should we put the paneer initially( before cutting) in the freezer or just inside the fridge itself?
Raks Anand
Just in fridge, not freezer. Fresh paneer is best in fridge, use within 4 days.
Supriya
Followed the procedure just as said (with ice cubes), and it came out so well.
Raks Anand
Thank you ๐