Paneer is an essential ingrediant in Indian cooking. Often people substitue riccotta or some other kind of cheese. But they never taste the same and paneer is so easy to make. With this simple recipe, you'll give true Indian authenticity to all your dishes.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine the milk, yogurt, salt and sugar in a saucepan. Heat over medium heat, stirring occasionally with a whisk. As the milk is just about to boil (it will bubble at the edges), stir in the lemon juice.

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  • Remove from the heat and pour into a sieve lined with cheesecloth. Lift the cheesecloth by the four corners and tie them together. Hang the cheese in the cloth over the sink to drain. It will take 30 minutes to 1 hour. Once drained, place the cheese, still in the cloth, into a bowl and refrigerate until ready to use.

  • If later you want to cut the paneer into firm fingers, use a spoon to press the paneer into the shape of the bowl before refrigerating.

Nutrition Facts

125.4 calories; 8.3 g protein; 12 g carbohydrates; 19.8 mg cholesterol; 684.1 mg sodium. Full Nutrition

Reviews (22)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/07/2008
Okay here's how it worked for me. I made the recipe as it is written using whole milk and got some curds (about 3/4 cup) with remaining liquid that looked like 2% milk not whey. It seemed like I could get more out of it so I cooled the mixture down to room temperature then heated it to boiling again and added a tablespoon of white vinegar as suggested by another reviewer. It curdled beautifully leaving a clear whey and more solids than the first attempt. My advice is to go straight for the vinegar as the acidity of lemons may vary from one to the next. The paneer tastes excellent with a nice firmness that held its shape when cut. Read More
(44)

Most helpful critical review

Rating: 1 stars
07/26/2013
I have no idea what I am doing wrong but I tried this recipe twice and I didn't get any cheese. It wouldn't curdle at all. I used whole milk. Read More
(8)
28 Ratings
  • 5 star values: 11
  • 4 star values: 12
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
01/06/2008
Okay here's how it worked for me. I made the recipe as it is written using whole milk and got some curds (about 3/4 cup) with remaining liquid that looked like 2% milk not whey. It seemed like I could get more out of it so I cooled the mixture down to room temperature then heated it to boiling again and added a tablespoon of white vinegar as suggested by another reviewer. It curdled beautifully leaving a clear whey and more solids than the first attempt. My advice is to go straight for the vinegar as the acidity of lemons may vary from one to the next. The paneer tastes excellent with a nice firmness that held its shape when cut. Read More
(44)
Rating: 4 stars
03/25/2006
Being an indian we use regular milk in making paneer. I am assuming that Dostanden ment to put that in the recipe. Usually the higher the fat content in milk the better and more paneer you will get. Read More
(43)
Rating: 4 stars
10/23/2007
Paneer is quite easy to make. Definitely requires whole milk. One thing this recipe doesn't mention is that the milk has to curdle. This occurs once you put in the lemon juice. I have seen it not curdle perhaps due to less acidic lemons. Lemon can be substituted with white vinegar especially if your lemons won't cause it to curdle. Toss some fresh cracked peppercorns into the curdled milk in the cheese cloth and stir before hanging for peppercorn paneer. Read More
(43)
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Rating: 4 stars
03/04/2006
the taste was fantastic but i did not know how much the recipe was supposed to make - i used fat free milk and did not get much out of it (8 servings = apx 6oz of cheese) but i suspect if i use full fat milk it is going to get a lot more cheese...but the taste is WONDERFUL Read More
(15)
Rating: 5 stars
01/16/2008
Finally! A paneer recipe that worked! I made this yesterday and am using it tonight in Rosy's Palak Paneer. I did read the posts about full-fat milk working better. Since all I had was 2 percent I substituted a half pint light cream for 1 cup of the milk. Also the yogurt I used was Stoneyfield Organic full fat with cream on top. So I added a little of the cream from on top of the yogurt;-) This did require more than one Tb of lemon juice in order to curdle but it all comes down to how acidic the lemon is I guess. The cheese is DELICIOUS (been nibbling at the curds that stuck to the cheesecloth... LOL) and firm enough to cook. Thank you SO MUCH for posting this recipe! Read More
(12)
Rating: 5 stars
03/18/2010
This is a great recipe and so easy to make. Those of you who couldn't get your milk to curdle it's possible that you didn't get your milk hot enough. I only got a tiny bit of cheese the first time through then I put the milk back in the pan and reheated it. I didn't add anything extra I just stirred until I saw the first bubble of a boil. I poured it through the sieve again and it worked beautifully! Read More
(10)
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Rating: 1 stars
07/26/2013
I have no idea what I am doing wrong but I tried this recipe twice and I didn't get any cheese. It wouldn't curdle at all. I used whole milk. Read More
(8)
Rating: 4 stars
02/17/2008
Crumbly the first time - allow curdling to take place while heating on medium - might have to add extra lemon juice Read More
(5)
Rating: 5 stars
01/21/2011
Great recipe. I used vinegar instead of lemon juice. I doubled it and got over 300g (about 3/4 of a lb) of cheese from 2L of whole milk. I pressed my paneer under a heavy pan and some cookbooks. I experimented with the paneer when cooking it. I'd seen other recipes that said to fry it before adding it to curries so I fried half before adding it to my curry and added the other half as is. The frying definitely gave it a chewier texture and helped it keep it's shape better. The cheese was equally tasty both ways. I've also read that the whey can be used in soups and also for making bread roti or chapatti. Will definitely be making this again. Where I live paneer isn't available so I'm very happy to have found this recipe. Thanks for sharing! Read More
(5)