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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Recipe Summary

prep:
10 mins
cook:
15 mins
additional:
2 hrs
total:
2 hrs 25 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

293 calories; protein 15.7g 31% DV; carbohydrates 22.1g 7% DV; fat 15.9g 24% DV; cholesterol 48.8mg 16% DV; sodium 195.2mg 8% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
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  • 1 star values: 0
Rating: 5 stars
02/03/2016
I have never made any type of cheese at home before but there is a distinct difference between homemade versus store bought...it's incredible! Read More
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