Transform Your Cooking with the NUWAVE Bravo XL – The Ultimate Air Fryer & Toaster Oven in One!

Air Fryer Convection Toaster Oven Countertop
Buy Now →Paneer is a fresh, non-melting Indian cheese that is incredibly versatile and easy to make at home. With just milk and an acid, you can prepare this creamy, soft cheese perfect for curries, stir-fries, and even desserts. This homemade version is healthier, preservative-free, and more flavorful than store-bought paneer.
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes (plus 1–2 hours setting time)
- Yield: About 200–250g paneer
Ingredients
- Whole Milk: 1 liter (4 cups)
- Lemon Juice or White Vinegar: 2 tbsp
- Salt: ½ tsp (optional, for flavor)
- Butter: 10g (optional, for added creaminess)
Step-by-Step Instructions
1. Prepare the Milk
- Pour the whole milk into a large saucepan and place it over medium heat.
- Stir occasionally to prevent scorching at the bottom.
2. Bring to a Boil
- Once the milk begins to boil, reduce the heat to low.
3. Add Lemon Juice or Vinegar
- Slowly add the lemon juice or vinegar while stirring gently.
- The milk will start curdling, separating into curds (solids) and whey (liquid).
4. Strain the Curds
- Turn off the heat and let the mixture sit for 1 minute.
- Place a clean cheesecloth or muslin cloth over a sieve.
- Pour the curdled milk into the cloth to drain the whey, leaving only the curds.
5. Rinse and Drain
- Rinse the curds under cold water to remove any lingering sourness from the lemon juice or vinegar.
- Gather the cloth and gently squeeze out excess water.
6. Shape the Paneer
- Knead the curds with butter and salt for creaminess (optional).
- Flatten the curds into a block or round shape while still wrapped in the cloth.
- Place a heavy object (like a plate with a weight) on top to press out the remaining liquid.
7. Set and Cool
- Let the paneer set in the refrigerator for 1–2 hours for better texture.
8. Cut and Use
- Once firm, cut the paneer into cubes or slices for your favorite recipes!
Serving Suggestions
- In Curries: Use in Palak Paneer, Paneer Butter Masala, or Kadai Paneer.
- Grilled or Pan-Fried: Add spices and grill for a tandoori-style paneer.
- As a Stuffing: Use in parathas, wraps, or samosas.
- For Desserts: Make paneer-based sweets like Rasgulla or Sandesh.
- In Salads: Cube and toss in a fresh vegetable or grain salad.
Cooking Tips
- Use fresh whole milk for the creamiest and richest paneer.
- Do not overcook the curds, as they can turn rubbery.
- Press lightly for soft paneer or press longer for firmer texture.
- Save the whey! It’s packed with nutrients and can be used in soups, smoothies, or kneading dough.
Nutritional Benefits
- Rich in Protein: Great for muscle-building and vegetarian diets.
- Calcium & Phosphorus: Supports bone health.
- Low in Carbs: Perfect for low-carb and keto diets.
Dietary Information
- Vegetarian-friendly
- Gluten-free & grain-free
- Can be made low-fat by using low-fat milk
Nutritional Facts (Per 100g of Paneer, Approx.):
- Calories: 250 kcal
- Protein: 18g
- Carbohydrates: 2g
- Fat: 20g
- Calcium: 200mg
Storage
- Refrigerator: Store in an airtight container in freshwater for up to 4 days. Change the water daily for freshness.
- Freezer: Wrap tightly and freeze for up to 2 months. Thaw in the refrigerator before use.
Why You’ll Love This Recipe
- Homemade & Fresh: No preservatives or additives.
- Budget-Friendly: Costs less than store-bought paneer.
- Easy & Quick: Ready in 30 minutes with just 2 main ingredients.
- Versatile: Can be used in savory and sweet dishes.
- Nutrient-Rich: High in protein and calcium.
Conclusion
Making homemade paneer is incredibly simple, and the fresh, creamy texture is far superior to store-bought versions. Whether you use it in curries, grilled dishes, or snacks, this protein-rich cheese is a fantastic addition to your kitchen. Try this easy recipe today and enjoy delicious fresh paneer anytime!
Frequently Asked Questions
- Can I make paneer without lemon juice or vinegar? Yes, you can use yogurt or buttermilk as an alternative acid.
- How do I make my paneer softer? Press it lightly for a shorter time or knead it with a little butter.
- Why is my paneer crumbly? It may have too much whey remaining or wasn’t pressed properly.
- Can I use skim milk instead of whole milk? Yes, but the paneer will be less creamy and lower in yield.
- Can I reuse the whey? Yes! Use it in smoothies, soups, or to knead chapati dough.
- How do I stop my paneer from breaking in curries? Use firm paneer and add it at the end of cooking to prevent overcooking.
- Can I freeze paneer? Yes! Wrap tightly and store for up to 2 months.
- Can I flavor my paneer? Yes! Add herbs, spices, or crushed pepper to the curds before pressing.
- Why didn’t my milk curdle? Your milk might not be hot enough—boil it fully before adding the acid.
- Is paneer the same as tofu? No! Paneer is dairy-based, while tofu is plant-based (soy).