How to make Paneer

Time2 Hr


Dry Grocery

  • Full Cream Milk 1500 ml


  • Lemon Juice 3 tablespoons


1Put milk in a heavy bottom pan & bring it to boil on medium flame. Keep stirring continuously to avoid burning the milk
2Once the milk boils, turn the heat to very low and gradually start incorporating the lemon juice while stirring continuously but in soft motions. Stir till the milk starts to curdle. Once its curdled, do not over mix
3Pour 2 cups of cold water into the curdled mix. This results in the paneer turning out to be softer. After pouring cold water, allow it to settle for a minute
4Place a strainer over a bowl and place a clean muslin or cotton cloth in the strainer. Carefully strain the paneer through the cloth. The straining has to be done gently
5Once done, gather all the corners of the cloth and tie a firm knot. Keep this placed in the strainer with a bowl below for the excess water to drain out
6Place this in the refrigerator for 2 hours. Once done, carefully remove the paneer from the cloth and use as required
7If its not being used immediately, store refrigerated in a container


We hope you had fun making it! Enjoy the meal.