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How to make Paneer

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Paneer is a homemade Indian cheese. Paneer is used many different ways making desserts, appetizers and main course dishes.

Paneer (how to)

Ingredients:

  • 8 cups (half gallon) milk
  • 1/4 cup lemon Juice

Method:

  1. Mix lemon juice in half cup of hot water and put aside.
  2. Boil the milk in a heavy bottomed pan over medium heat, stirring occasionally, making sure not to burn milk.
  3. As the milk comes to a boil, add the lemon juice gradually and stir the milk gently. The curd will start separating from the whey, turn off the heat.
  4. Once the milk fat has separated from the whey, drain the whey using a strainer line with cheesecloth, or muslin cloth.
  5. Wrap the curds in a muslin cloth, rinse under cold water, and squeeze well. This process takes out the sourness from the lemon.
  6. To take out the excess water, press the wrapped paneer under a heavy pan for about 1 hour.

Tips:

If paneer will be used to make any dessert dish:

  1. The most important part of making paneer for dessert is how much water to take out from the paneer.
  2. To check if right amount of  water is out of the paneer, take a little piece of paneer on your palm and rub with your fingers. After rubbing the paneer for about 15-20 seconds, you should be able to make a firm but smooth ball.
  3. For making sweets, paneer can be refrigerated for 1 to 2 days.
  4. Paneer from half-gallon milk will make about 15 to 20 rasgullas.
  5. I suggest 2% milk for rasgullas, rasmalai, chamcham or any other dish in that category.
  6. For sandaish, burfee or any other such dish use regular milk.

If paneer will be used for making main dishes:

  1. Before Pressing the paneer knead it enough so paneer is not crumbly.
  2. Press the paneer instead one hour, two hours making firmer.
  3. Cut the paneer to desired shape. Paneer can be refrigerated for a few days or kept frozen for months.

Variations:

  • Add salt to the paneer, if you like with your choice of spices one or more, including black pepper, roasted cumin seed, chopped green chilies, chopped cilantro (Hara Dhania) or to your taste.

278 thoughts on “How to make Paneer

  1. Thank you for this video – very well done! and i made the paneer successfully. Can you please tell me what you mean by 2% milk?
    Also i don’t think you mentioned what you did with the whey (unless i missed that). I hope you don’t throw it away! It is very nutritious and high in protein – i use it for soups or just drinking
    Thank you Manjula
    Regards Caroline

  2. Hi Manjula,

    What kind of milk can I use if I live in the states? I believe you live in the United States too, right? Isn’t all milk here pasteurized? I just tried making the paneer and got a sliver amount and after reading your comments on youtube saw that it will not work with ultra pasteurized mik. I don’t know if mine is ultra pasteurized but it is pasteurized. What are my other options for making paneer? My husband LOVES paneer and I did have a lot of fun making it just now…just yielded hardly nothing for all of that milk. Please help! :D :D

    1. Hey, just wanted to answer your question, as I don’t see any other replies. I live in Canada, so our milk is the same. I have made this recipe before with 3.25% milk, which is a lot fattier, and it worked perfectly. Maybe try that?

  3. I’ve tried a few recipes for making paneer but this is the best. Works out beautifully. I’m British but lived for a long while in India traveling the country. The best paneer I had was in Rajasthan but your paneer, Manjula, is perfect :)

  4. Di
    I really like the way you explain…luv ur recipes.Just wanted to know that from 8 cups of whole milk how much amount of paneer would be obtained
    Thnx

  5. Thank you!
    I’ve just tried the recipe once, and it worked fairly well, but it seemed that I produced an awful lot of whey, and relatively little curd. Do you have any suggestions about how to encourage more solidification? Perhaps adding more acid?
    Thanks
    Anne

    1. Yeah, it does that, but the whey is great for so many things. Don’t see it as a bad thing, or pour the whey down the drain. Use it wherever a recipe calls for water. It works wonders. One of my wife’s favorites is to make bread and stuff it with the cheese. You want the whey to make that bread, for instance.

  6. Hi I would like to make my Paneer with “soy milk” not the regular milk, for vegan. but my soy milk is not separate with adding lemon jounce then what should I do please help me with that, thanks a lot :)

    1. That would make tofu, not paneer! You can make tofu/”soy paneer” with lemon juice as solidifier, but I think it is easier to use apple cider vinegar. The resulting “cheese” will not have the same properties as paneer made with milk, of course. Do a search for “home made tofu” and you will find a plethora of sites to help you!

  7. hi…. i am about to make chum chum and i have made it b4 by following ur video and they came out a little flat… now my question is that can i add baking soda to paneer? or in the milk for making the paneer?

  8. Hello ,

    Can u please tell me “Paneer” should be best made out of which Milk?
    I mean
    1) Whole Milk
    2) 2% Fat Milk
    3) 1% Fat Milk
    4) Half and Half Milk

  9. the water is not completely separated from paneer, can i reboil it to separate the water completely.

    please guide

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