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How to make paneer, homemade paneer

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paneer-preparation

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.

This is the first time I am making paneer at home, other than I make it for making Rasgulla. That is, this is the first time I am setting paneer and made to cubes. 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. I love amul paneer when it comes to frozen, but its been ages since they kept it here for sale.

After that tried few unknown brands and was not that satisfied. I then liked kohinoor paneer (frozen), but they stopped keeping that too. From that time onwards I used to think I should try making at home. But always wondered, 1 litre milk makes only this much paneer? But not bad you know, its enough to make once any paneer dish, that serves 2-3.

homemade-paneer


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. Next time I am sure I can make it perfect… Don’t forget to check out the notes section. This recipe gives around 170- 180 gms of paneer (made using 1/4 cup curd)

paneer-preparation
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5 from 2 votes

homemade fresh paneer

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

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.

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 (Dont boil along, add to hot water) until you use. Will post an all time favourite recipe next week with paneer ~ Paneer butter masala :):)

how-to-make-paneer

Time needed: 3 hours and 30 minutes.

How to make Paneer:

  1. Boil milk

    Start heating milk in a sauce pan.step-1-start

  2. Add curd

    Once milk boils, add curd, mix thoroughly. Continue mixing and stirring by adding all the 1/4 cup curd.step-2-curdle

  3. Curdle

    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.pour

  5. Hang

    Hang the chenna over sink. Wait for all water drip. 30 minutes will be enough.step-9-hang

  6. Twist, pack

    Twist the cloth to pack the chenna, then level the chenna slightly, ,don’t break it much.
    step-10-gather

  7. Place something to level

    Place something to level over the cloth.
    step-10-press

  8. Setting

    Put a heavy item over it. Wait for minimum 2 hours.
    step-11-press

  9. Paneer set

    After 2 hours take out the set paneer.
    paneer-ready

  10. Refrigerate

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

  11. Cutting

    Take out after an hour and cut into strips first.step-13-fresh-paneer-cut

  12. Cubes

    Now cut into tiny cubesstep-14-homemade-paneer

  13. Storing paneer

    Don’t freeze, just put it in refrigerator shelf and use within 4 days.
    store-homemade-paneer

Use for any paneer recipes.

Reader Interactions

Comments

  8. 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!

    பனீரை அழகா கட் பண்ணிருக்கீங்க ராஜி! 🙂

    Reply

  20. 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.

    Reply

  22. 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 .

    Reply

  23. Priyaram

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

    Reply

  29. 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

    Reply

  38. 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.

    Reply

  39. 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.

    Reply

  40. 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…..

    Reply

  42. 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 🙂

    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

  43. RAKS KITCHEN

    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

  46. 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

    Reply

  58. 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.

    Reply

  66. 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?

    Reply

  71. Saranya

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

    Reply

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