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Paneer cut in cubes with half the paneer slab along with lemon juice and milk in background for How to make paneer

How to make Indian cottage cheese paneer

Shilpi & Etienne | between2kitchens
A key ingredient in Indian cooking, paneer is a versatile delicacy. We show you how to make paneer (Indian cottage cheese) step by step with just two ingredients.
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Prep Time 10 minutes
Cook Time 20 minutes
pressing time 2 hours
Total Time 2 hours 30 minutes
Course dairy made from scratch
Cuisine Indian
Servings 420 g Paneer

Equipment

  • large pot
  • wooden spoon
  • sieve (colander) sitting on bowl to collect the whey
  • muslin cloth (cheese cloth)

Ingredients
 
 

  • 3 l full fat milk
  • 1½ lemon juiced

Instructions
 

Making the Paneer

  • Pour the milk in a heavy bottom pot and bring slowly to a simmer. Stir occasionally to avoid the milk from catching on the bottom.
  • Let the milk reach "almost" boiling point. The top should be foamy and rising and the milk should start moving.
  • Reduce the heat to low. Add lemon juice in small amounts and carefully keep stirring with a wooden spoon in between batches.
  • If the milk has not curdled, bring the milk back to simmer point until it completely curdles.
  • Remove from the stove and allow to sit for at least 10 minutes.

Straining the Paneer

  • Using a wooden spoon, transfer the curdled milk to the muslin cloth on top of the sieve. Pour the remaining whey over the curdled milk and allow the whey to drain through the muslin cloth into the bowl.
  • Gather the corners of the cloth together and lift over the sieve to allow the whey to continue draining
  • Squeeze out the excess whey with your hands but be careful as it still might be hot.

Pressing the Paneer

  • Form a square shaped patty out of the paneer in the muslin cloth itself and keep on a large plate.
  • Place another plate, pot or any other heavy item on the top which will flatten the paneer and drain out the remaining whey. Leave the paneer under the weight for at least 2 hours at room temperature.
  • When storing in the fridge, keep the paneer immersed in plain water. This will keep it soft and moist. If you are storing it for more than 2-3 days then best to change the water again. When ready to use, drain the water and cut the paneer into desired shape.

Notes

The paneer can be refrigerated for up to 1 week. Alternatively the paneer can be frozen for about 3 months.  
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