Homemade Paneer / How To Make Paneer (Cottage Cheese)

Again I am here with an another Indian Basics,Homemade Paneer Recipe. Paneer/Cottage cheese is loved by both Vegetarians and Non-Vegetarians, especially kids love it a lot. Inspite of its high fat content, paneer are a good source of protein too. Anything with paneer is sure a hit and we can make tons of dished with this versatile paneer from Paneer Kheer, Paneer Jalebi, Paneer Curry, Paneer Paratha. I have some handful of Paneer Recipes in my space and now its time for to share How to make Paneer at home. Planning to post few more Indian Basics here and like all the Homemade version, this Homemade Paneer also tastes and smells so good.
My Mom never made Paneer at home, we usually buy it from super maket. But after moving to US, one day happened to watch a video of Paneer Making on youtube by Vahchef. From that time, i started making my homemade paneer.  Initially, i was using vinegar or lemon juice. But after seeing Sharmi's post I started using Yogurt and that's working fine to me. So, My choice of curdling milk is Curd.

Cooking Time : 10 minutes 

Setting Time : 2-3 hrs 

Serves 2

Ingredients

1. Whole milk / Full Fat Milk    4 cups/1 liter( I used Organic Whole Milk)
2. Yogurt   1/4 cup

Method

• In a sauce pan, add milk and bring it to boil, when it starts boiling and frothy, add 2 tbsp yogurt and stir well.

• It will start curdling, keep stirring and after a minute interval add another 2 tbsp of yogurt and keep stirring.
• Continue heating and stirrring until milk completely curdles and you see the whey water separated.
• Then switch off the stove.

• Now take a cheese cloth and cover it with a large bowl, this is to collect the whey water.(don't throw it, use it to knead chapathi dough, soup, gravy)
• Immediately strain the paneer and wash the strained paneer once in running water(this is optional)
• and squeeze the excess water completely.

• Then place it in a flat surface or dinner plate, then shape the paneer to oval or round and keep a weight over it and allow to set for 2-3 hours. I let it for full 3 hours and refrigerated for 30 minutes before slicing it.
• I did not tighten the edges properly so, one end of my paneer is bit crumbly even after setting. I used that crumbled paneer in my sabzi.

• After refrigeration, slice the paneer to desired size and shape.
• That's it..Homemade Paneer is ready and you can use it to make your favorite recipe :)

Notes
If you want to use lemon juice use 3-4 tbsp for 4 cups of milk.
Based on the milk quality the paneer colour differs.
If properly squeezed and set paneer will be smooth in texture and will not crumble.
Also shape the paneer correctly and tighten the cloth well to avoid crumbled edges.
Use cheese cloth or thin cotton cloth to strain and squeeze the paneer.
If desired you can hang it for 1-2 hrs before setting but squeezing itself enough to me.