Recipe for homemade soft paneer from milk. Recipe for paneer made at home from scratch. Homemade paneer video recipe.
Making Paneer at home is very easy. We require just two ingredients to make homemade paneer. Milk and a souring agent. I have used vinegar as a souring agent today. The other souring agents usually used are lime / lemon juice and plain yogurt. I have used apple cider vinegar today. Even plain vinegar works fine. Use whatever you have at your home. Making paneer at home is economical and the texture is so soft and fresh. Store bought paneer has things added to it to increase shelf life. Do try at home and you will never go back to store bought paneer again.
A liter of milk will yield 150-200 grams paneer depending on the fat content in the milk.
Here is how to do it.
Note to my non-Indian readers – The texture and taste of paneer is very similar to Ricotta Cheese.
Here is the video of how to make paneer at home.
We will need a liter of milk. Full fat milk gives rich paneer. But you can also make paneer with low fat milk if you want a healthy version. Paneer made with low fat milk comes fine too.
Boil a liter of milk. Let it come to a full boil.
Once it comes to a full boil, add in the vinegar and mix with a spatula. The milk will instantly curdle. The milk solids will be separated and you will be left with solids and whey water.
Once the milk is curdled, remove from heat immediately. Boiling for a long time after the milk curdles makes the paneer hard.
Strain on a cotton towel / muslin cloth lined colander. The milk solids and the whey gets separated. The whey water is very nutritious. You may use them while making chapati dough or add it to curries etc.. But do remember that it will be slightly sour due to the addition of the vinegar.
Wash the strained paneer with water. It helps in removing the sourness from the vinegar.
Pick the towel / muslin and line on a plate. Shape the towel with paneer inside so its flat on top. Add a weight on top of the cloth so the excess moisture gets removed.
Note: If you will be using the paneer for making sweets like rasgulla or rasmalai, skip this step of adding weight as we need soft paneer for those recipes. You can use them right away for making sweets.
Rest for 20 minutes.
After 20 minutes, remove the weight and cut the cheese into cubes.
Storage: You can store the paneer in the refrigerator for upto two days. I usually store the paneer in water as it remains soft even after two days.
Add it to curries, paratha and enjoy!
- 1 liter milk
- 2 teaspoon vinegar
- Boil a liter of milk. Let it come to a full boil.
- Once it comes to a full boil, add in the vinegar and mix with a spatula. The milk will instantly curdle.
- Strain on a cotton towel / muslin cloth lined colander.
- Wash the strained paneer with water. It helps in removing the sourness from the vinegar.
- Add a weight on top of the cloth so the excess moisture gets removed.
- After 20 minutes, remove the weight and cut the cheese into cubes.
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I did try the same but the milk did not curdle at all. Finally added some lemon juice and that is when the milk curdled. I am shocked that this recipe did not work for me.
Can we prepare from spoiled milk.. which s already curdled
Hi.. i tried this today.. its really really awesome..
thanks a lot 🙂 better than store bought one.. will give this to my 15 months old today evening.. can i keep that starin water in fridge and use it later}?? If so how long we can keep that in fridge }??
Thank you so much! Yes you can keep it in the fridge and use it within a couple of days.!