It's easy to make your very own paneer to use in your favorite Indian recipes. For homemade paneer, all you need is milk, lemon juice, salt, and a thermometer!

Recipe Summary

prep:
10 mins
cook:
20 mins
additional:
2 hrs
total:
2 hrs 30 mins
Servings:
16
Yield:
28 ounces paneer
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Line a colander with a damp piece of muslin or cheesecloth and set in the sink or over a bowl.

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  • Pour milk into a large saucepan. Heat over medium-low heat to 200 degrees F (93 degrees C). Stir well and add salt. Pour in lemon juice gradually, 1 tablespoon at a time. Stir until curds separate.

  • Ladle curds into the muslin-lined colander. Fold muslin over curds and place a weight on top (such as a bowl filled with water). Press lightly and let drain for 2 to 3 hours.

Cook's Note:

You can use lime juice instead of lemon juice.

Nutrition Facts

148 calories; protein 7.9g; carbohydrates 11.7g; fat 7.9g; cholesterol 24.4mg; sodium 152.7mg. Full Nutrition
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Reviews (2)

Most helpful positive review

Rating: 5 stars
06/11/2020
Pretty easy to do though a bit time consuming relatively to buying paneer from the store. I made it to use in palak paneer and it all turned out great! Read More
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
04/18/2021
This is exactly the same thing as Ricotta. I make both. The lemon juice as acid works very well. Get one of those big thermometers as for making jam or candy; it just makes it easier to watch the temp. Read More
Rating: 5 stars
06/11/2020
Pretty easy to do though a bit time consuming relatively to buying paneer from the store. I made it to use in palak paneer and it all turned out great! Read More
Rating: 5 stars
05/21/2020
I have wanted to try making paneer, and I came across this recipe. It really was easy, although time-consuming because of heating a whole gallon of milk at a fairly low temperature . It turned out well and has a good taste, faintly lemony. I did use fresh lemons in it. I might add a full teaspoon of salt the next time. My only complaint with the recipe is that it does not state when to remove the milk from the heat. I turned off the stove when I started to add the lemon juice, and it seemed to work fine. I didn't know what to expect with the curds, but they were very small. After taking some time trying to scoop them up with a slotted spoon, I ended up pouring the rest into a large wire strainer, which expedited the process and probably removed more water than the spoon would have. I let it set for about 2 hours, and it was firm and could be sliced with a sharp knife. Read More
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