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.
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 ¼ cup curd)
homemade fresh paneer
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 :):)
Time needed: 3 hours and 30 minutes.
How to make Paneer:
- Boil milk
Start heating milk in a sauce pan.
- Add curd
Once milk boils, add curd, mix thoroughly. Continue mixing and stirring by adding all the ¼ cup curd.
- Curdle
Continue heating and stirring until the whey completely separates and its clear. Not cloudy or milky.
- Filter
Pour the curdled milk over a metal strainer, lined with thin cotton cloth/ cheese cloth, kept on a bowl.
- Hang
Hang the chenna over sink. Wait for all water drip. 30 minutes will be enough.
- Twist, pack
Twist the cloth to pack the chenna, then level the chenna slightly, ,don’t break it much.
- Place something to level
Place something to level over the cloth.
- Setting
Put a heavy item over it. Wait for minimum 2 hours.
- Paneer set
After 2 hours take out the set paneer.
- Refrigerate
Put inside ziploc and keep in the refrigerator for an hour before cutting.
- Cutting
Take out after an hour and cut into strips first.
- Cubes
Now cut into tiny cubes
- Storing paneer
Don’t freeze, just put it in refrigerator shelf and use within 4 days.
Use for any paneer recipes.
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/
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
Paneer looks yummy. Nice pictures.
Vardhini
Event: Only Vegan
Event: Zucchini
Perfect paneer cubes raks. very perfectly done as always.
good one dear..yummy paneer
even iam making my paneer at home. your paneer cubes looks so perfect!!
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! 🙂
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
The paneer has come put perfectly. Loved the post 🙂
Great..love homemade paneer..
http://vegetarianmedley.blogspot.com/
I usually lemon juice to curdle the milk. Will try your version. Perfect shape.
Paneer looks yummy.. So far I haven't tried also.. So tempted
Great-secret-of-life.blogspot.com
Homemade panneer is always special. Will wait for your version of paneer butter masala !!
homemade paneer is so yummy! I guess becuase it is fresh…. lovely!
Nice n perfect paneer
perfect paneer with lovely clicks.
Paneer looks perfect and I can't wait to see your version of Paneer Butter Masala:)
Adding curd instead of lime juice is new to me… Thanks for sharing ur tips as well….
http://recipe-excavator.blogspot.com
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.
Even i have never tried paneer at home .Very nice and neat explanations
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 .
பன்னீர் பார்க்கவே அழகா இருக்கு… இந்த முறையில் பன்னீர் செய்து, எத்தனை நாட்கள் ப்ரீசர்-ல் வைத்து யூஸ் பண்ணலாம் ?
An useful post…. thanks for sharing raji…
perfect cubes.. will try
hi…will adding yoghurt help? Why did you add ice cubes? thanks in advance…you recipes make life a lot easier…thanks a ton..
You can make the paneer very creamy and soft if you add fresh cream to the milk.
Racks u Rock…….. 🙂
I always use lemon juice to make paneer. I heard about curd but never tried it.
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
Looks so soft..Perfect cubes you have got!
First time to your space & am honestly very inspired by the way you have written your recipes & taken your clicks too.
It's come out great, especially being the first time.
Sakshi, sure plain yogurt should work.
Sangy, thanks for your tip, will try that next time 🙂
Adding ice cubes separates the whey better and also helps in keeping the paneer soft.
Nothing beats homemade paneer. Love the step by step pictures!
I too love making paneer at home!
simply superb 🙂
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.
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.
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…..
Oh thanks for that great tip 🙂
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!!
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.
Can I make paneer from milk that has accidentally curdled?
You can sure try.
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
Hi Hema, Yes you can try using low fat milk. And yes if you use lemon, then quantity reduces.
Hi ,what is the use of drained milk or can say white water after we drain paneer ?
You can use it to knead the dough for roti instead of water. Its healthy and roti also comes out soft.
Raks!!!! Thank you so much sweety!!! 🙂
Here's the paneer I made after following your recipe!!! Thank you so much!!! 🙂
great…cooking is made interesting by ur site,,can you pls tell me if i can use the same paneer for making rasgulla??
Haven't tried that, sure you could try but b4 refrigerating…
i tried this…. its amazing i got perfect paneer cubes ….thank u rak's
i tried this…. its amazing i got perfect paneer cubes ….thank u rak's
your recipes are useful and easy since they are with images provided with it……..
your recipes are very useful since they are with images provided
I have tried making and guess what " Raks akka naan pass agitten
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.
raks,thanks!but you din't menntion how to wash the panner.with cloth or without cloth?
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..
Hai Raks, Nice steps for paneer. Loved it.
I have low fat curd & vinegar which can I use
Can v use vinegar, pls reply me I want to try
Anything is fine.
I tried it immediately and I got the result perfectly. thanks to raks kitchen
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?
can we eat paneer in breakfast with bread?
Dear Rak… its a fool proof recipe… perfect moulds of paneer every single ttime… loved the crumbly texture…
yummy
Hi may I know which brand of full cream milk in singapore. Is it UHT or fresh milk . Thanks
Magnolia UHT works for me, not fresh milk.
Hi
I have a doubt. Should we put the paneer initially( before cutting) in the freezer or just inside the fridge itself?
Just in fridge, not freezer. Fresh paneer is best in fridge, use within 4 days.
Followed the procedure just as said (with ice cubes), and it came out so well.
Thank you 🙂