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Paneer (Cottage Cheese)

Rated as 5 out of 5 Stars

"A special favorite with north Indians, paneer (cottage cheese), with its delicate milky flavor, is used all over India to make delicious dishes."
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2 h 25 m servings 293
Original recipe yields 8 servings


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  1. Heat milk in a heavy bottom pot over medium-high heat until boiling. Remove from heat and add vinegar. Stir a couple times until curds separate from whey, about 5 minutes.
  2. Line a colander with cheese cloth. Pour curds and whey through colander and drain. Wrap curds with cheesecloth and place a heavy pot fill with water over curds to press and drain completely, about 2 hours. Curds will form a soft disk.


  • Cook's Notes:
  • To avoid sticking of the milk to the pan during the process of boiling, add two tablespoons warm water to the pan before pouring in the milk.
  • If you don't have a heavy-bottomed pan for boiling the milk, feel free to use the microwave.
  • Paneer cubes are extremely soft and should be cut at least half inch thick.

Nutrition Facts

Per Serving: 293 calories; 15.9 22.1 15.7 49 195 Full nutrition

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I have never made any type of cheese at home before but there is a distinct difference between homemade versus store's incredible!