Homemade Cottage Cheese (paneer) from scratch

You cannot talk about Indian Cuisine without touching Paneer. (read Puh-neer) It is one of the most versatile ingredients ever. Besides using it in savories galore, paneer plays a significant role in many sweet dishes too! It is a cheese made by curdling the milk. Paneer is similar to unsalted cottage cheese. And it is one of the easiest cheeses you could ever make at home! :) Try it out. It might be cheaper than buying.


Prep Time – 5 min
Total Time – 3-4 hours
Makes -  1 cup (200 gms)

1 liter milk (whole or 2%)
1.5 tbsp vinegar / lemon juice
Thin kitchen cloth (muslin cloth)


  • Bring the milk to a boil stirring occasionally so that the milk does not stick to the bottom of the vessel
  • When the milk start to boil, add the vinegar/citric acid/lemon juice and keep stirring
  • The milk will start curdling and the milk particles will separate from the whey(liquid)
  • Once the liquid is clear, switch off the flame
  • Drain the whey by pouring it in a vessel lined with the thin muslin cloth
  • Rinse the cheese with water to remove the vinegar/citric acid taste
  • Gently wrap the cheese with the same cloth and squeeze the extra water. (if you squeeze too hard, the cheese comes out)
  • Hang the cheese wrapped with the cloth over the sink for 3-4 hours. Alternatively, wrap the cheese tightly. Place a heavy weight on top of it and leave it like that for 4 hours
  • Chill until use.

If you want a step-by-step photo guide on how to make this, please visit here.



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