Homemade Paneer

    2 hours 20 min

    This easy, essential recipe for paneer will give true Indian authenticity to all your dishes.

    31 people made this

    Serves: 4 

    • 1L (1¾ pints) full fat milk
    • 1 tablespoon natural yoghurt
    • 1 teaspoon salt
    • 1 teaspoon sugar
    • 1 tablespoon fresh lemon juice

    Prep:2hr  ›  Cook:20min  ›  Ready in:2hr20min 

    1. Combine the milk, yoghurt, 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.
    2. Remove from the heat and pour into a sieve lined with a muslin cloth. Lift the muslin by the four corners and tie them together. Hang the cheese in the muslin 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.
    3. 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.

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    Reviews in English (25)


    Something else. If you add your favourate dried herb to the milk before starting or Chives or Garlic or even Chilli Flakes this improves the flavour  -  19 Oct 2009


    it's a fairly simple way of making cheese and can be used in meals and even on toast  -  19 Oct 2009


    Also tried this with goats milk to make lactofree paneer with excellent result.  -  13 Mar 2014