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Paneer is an Indian cheese which is used in many recipes for appetizers, main courses and desserts. It does not melt when heated. Paneer is very easy to make at home. Try this easy to follow recipe.
Ingredients:
Whole Milk – 8 cups (1/2 gallon)
Lemon Juice – 1/4 cup
Method:
1. In a medium pot, bring Milk to a boil.
2. Slowly add Lemon Juice to the milk while continuously stirring.
3. Within 10-15 seconds, Milk should start to separate from the whey.
4. The milk is completely separated when the whey is a light greenish color.
5. Switch off the stove and let the pot sit for a few minutes.
6. Line a colander with cheese cloth or thin cotton cloth and place it over a large bowl.
7. Pour milk solids and whey into the colander.
8. Take opposite ends of the cloth and tie together lifting the cloth out of the colander.
9. Using a large spoon placed across the top of a jug, hang the cloth with the paneer from the spoon handle. The paneer bundle should be hanging inside the jug.
10. After approx 30 minutes, remove the bundle from the jug and open it. Untie the knot and fold the cloth over smoothly across the paneer.
11. Place a heavy weight on top of the paneer for approx 30 min.
12. Open the cloth and cut paneer to desired size cubes.
Tips:
1. Vinegar can be used in place of Lemon Juice to separate the milk from whey.
2. Save the whey as it can be used to knead chapatti dough or as a stock for soups and curries. If you won’t be using it immediately, freeze it for later use.
3. For making tikkas or a firmer paneer, add 1/2 Tbsp of all-purpose flour to the paneer after hanging it and knead it like a dough. Flatten the paneer out onto a baking dish, keep it in the fridge for about an hour and then cut it into cubes.
4. Salt can be added to the paneer after the hanging process. Knead it as mentioned above in step 3.
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Orkut
March 17th, 2008 at 3:21 pm
Can non fat milk be used? basically, paneer is a great source or protein, but also fat — so just wondering if there is a way to take out the fat from it. Thanks!
[Reply]
March 19th, 2008 at 12:02 am
HI SW,
Yes, paneer is a great source of protein and also fat. Unfortunately, there is not a non-fat or low-fat version available. Using milk with a lower fat content will not make the paneer low-fat but it will reduce the quantity of paneer produced.
[Reply]
March 21st, 2008 at 1:57 pm
hi didi,
first ofall ur all recepies r so easy,vry testy,yammy it’s really great & u also seen all video so after we saw any receipe on video so it’s vry easy to make.
i had made a panner & made vry vry soft. so, thanx vry mutch seen this recepi.
thank u
[Reply]
April 1st, 2008 at 7:40 am
Hi hetal,
Can you tell us how much paneer can be made using this recipe?
Thnx.
[Reply]
April 1st, 2008 at 11:44 am
Hi Vikas,
Eight cups of milk will make enough paneer to serve 8 people (if you are making for example, palak panner)- approx 14 oz or little less.
[Reply]
April 1st, 2008 at 4:59 pm
Hello hetal,
i tried your few recipes they were so yummy and easy to make,,great job,as u explain everything so well..i’ve question that if i want to save your recipe video in my pc what could i’ve to do as i wanted to make this paneer..so i’m thinking to make a file on my desktop then it’s soo easy to start at any time as it takes time in loading..thankyou so much,,plz replyme,i really appreciate that.
Thanks again.Samreen.
[Reply]
April 14th, 2008 at 3:32 pm
I love paneer, and tried to make some but where am I going wrong here – the milk always seems to burn and the cheese tastes nasty.
Any tips greatly appreciated
G-nome
[Reply]
April 16th, 2008 at 5:25 pm
G-nome,
You can bring the milk to a boil using either high or medium heat. If you do use the high heat option, stir the milk very frequently, making sure to scrape the bottom. Either way, make sure you keep stirring.
For some reason if the milk does burn, pour it into another pan (without scraping the bottom) and continue boiling.
G’Luck!
[Reply]
May 13th, 2008 at 12:34 am
wow i had no idea paneer was so easy to make!
i love your site and videos, keep up the great work.
looking forward to trying this recipe.
thanks!
[Reply]
July 15th, 2008 at 4:06 pm
Hi,
I can’t seem to find an e-mail address to get in touch with you. Love your site and would like to have a chat with you regarding it and my site http://www.foodari.com.
Perhaps you would be good enough to drop me contact details to the enclosed e-mail address.
Look forward to hearing from you.
Jonathan
[Reply]
August 22nd, 2008 at 9:25 pm
Love your website…Can you please post more recipes using paneer.
Thanks
[Reply]
September 2nd, 2008 at 7:52 pm
Can you make Paneer with reconstituted whole milk powder? Also, I love your web/youtube site. My husband is from SriLanka and I get very excited when I can make him food that is similar to what is eaten back home.
Thanks again
PearTree
[Reply]
September 3rd, 2008 at 6:36 pm
Hi PearTree,
Honestly, we have never tried it. It seems kind of strange and we can’t imagine how it will turn out. We’d stick to whole milk if we were you.
[Reply]
September 7th, 2008 at 12:23 am
Hi,
You both are great. Keep it up
For hanging paneer you can also use the water tap of your kitchen wash basin.
[Reply]
September 13th, 2008 at 8:12 pm
Now I know why the woman at the Indian market looked at me as if I were a lunatic for wanting to buy paneer — who in their right mind would buy it when it’s so easy to make?
I can’t wait to cook with it. You mentioned in your video that the whey could be used in naan, but I was unable to find a recipe in your database. Is there one you recommend?
[Reply]
October 15th, 2008 at 12:42 am
hello ladies
thank you for the recipies, i love indian food and my children love beryani rice. would you please post the biryani rice with lamb thank you very much. and also recipies for paneer .
[Reply]
October 16th, 2008 at 7:10 am
Hi there, wonderful site. I have a problem with the paneer. It always seems to be really crumbly when I make it myself. Do you have an idea what to do to make it a little smoother? Thank you!
[Reply]
October 16th, 2008 at 3:10 pm
Hi Karen,
To make paneer that doesn’t crumble, you have to knead it like dough. You can do this very easily in a food processor or by hand (but it takes a lot longer). One other trick is to sprinkle a little all-purpose flour (maida) on the paneer before kneading. It will act as a binding agent. You can use about 1 Tbsp per 1 gallon of milk.
[Reply]
J Dutta Reply:
January 5th, 2013 at 3:22 pm
aaha! now I know the trick! Wish I had read this before I tried making the paneer!! Thank you very much!
[Reply]
January 17th, 2009 at 11:54 am
Hi!
I tried your recipe and the cheese was very crumbly.. it didn’t come together well. Granted I made it on the other side of the world, in Slovakia, and I’m wondering if different quality of milk can be the problem. Do you have any advice? Thanks!
[Reply]
January 17th, 2009 at 11:59 am
Aha, just saw your answer to Karen. Love your website!
[Reply]
March 2nd, 2009 at 12:08 am
Hi! I love your website!
I have a question about the paneer:
After you add the salt and knead it, do you still need to press it for 30 min? It says to put it in a baking dish for an hour before cutting into cubes but it doesn’t say anything about pressing it.
Thank you!
[Reply]
March 2nd, 2009 at 2:40 am
Hi Kat,
Once the paneer separates from the whey, you place it in the cheese cloth and let all of the water go out (press it). Once all of the water is gone, you add the salt and knead it. When the paneer is smooth, you can press it into a baking sheet and keep it in the fridge for an hour or so to firm up. Then, you can cut it into cubes.
[Reply]
March 9th, 2009 at 3:24 pm
Hello. You ladies are so beautiful and the paneer is delicious. I am trying to learn more about Indian cuisine. Thank you so much!
[Reply]
March 25th, 2009 at 12:01 am
Hey Ladies!
I’ve been making paneer for years and enjoyed watching your video. My question is about making paneer tikkas/firmer paneer. I didn’t read the instructions properly and waited a day with the paneer in the fridge before kneeding in the flour and pressing it into a pan. It’s really crumbly. I’ll probably end up making dry paneer subji out it.
Exactly when do I add the flour and will it really be like a dough? Will it adhere to the paneer because of the wetness?
[Reply]
March 25th, 2009 at 1:40 am
Hi Rubinder,
You can add all-purpose (maida) flour to the paneer as soon as all of the water or whey has drained out while hanging, usually about 30 mins to an hour. You add very little flour, just about 1 heaped tablespoon per gallon of milk used for the paneer. Sprinkle it on the paneer and start kneading it like dough. It will take a little effort by hand so we suggest using a food processor if you have one. It does indeed knead like dough. You will hardly notice the flour but the binding effect is very good for firmer paneer. Good luck!
[Reply]
April 3rd, 2009 at 7:43 pm
How long will paneer keep?
[Reply]
April 3rd, 2009 at 8:05 pm
Hi Magpie,
You can store paneer in the refrigerator in a tightly closed container for about a week. Any longer, just put it in a freezer ziploc bag. It is easier to use later if you cube it first before freezing.
[Reply]
April 4th, 2009 at 1:16 pm
Can paneer be used on sandwiches like cheddar or made to taste like it?
[Reply]
April 4th, 2009 at 3:42 pm
Hi Simon,
Paneer on it’s own is pretty mild in flavor. It really needs other spices to enhance the flavor. Unless you crumble it, it may be hard to use it in a sandwich.
[Reply]
May 1st, 2009 at 12:08 am
I made paneer according to your instructions. It turned out perfect…however, I made them into big slices and freezed them. I was just reading in one of the comments above, I should have cubed them before freezing…..NEED HELP!!! what should I do now?
[Reply]
anuja Reply:
May 1st, 2009 at 3:19 pm
Hi Seema,
Don’t worry! When you are ready to use the paneer, defrost them as needed and cut them to desired size and shape and use.
I, infact freeze part of the paneer in cubes and part in slices, just incase I need bigger peices for something:) So you are a step ahead…
[Reply]
seema Reply:
May 1st, 2009 at 10:35 pm
How would you defrost the paneer….just thaw in the freezer? How long?? Thank you for the reply for my previous question!!
[Reply]
hetal Reply:
May 2nd, 2009 at 5:25 pm
Hi Seema,
You can transfer the paneer from the freezer to the refrigerator the day before or in a bind, just put the bag in a bowl of hot water.
May 1st, 2009 at 1:24 pm
To the folks who had questions around crumbly paneer, one thing you need to be sure about doing is that you drain out the water from the paneer when it is still hot. If you wait till it is cool, it will already form the crumbles which will never quite stick firmly together again. Something I learned the hard way
[Reply]
May 12th, 2009 at 12:03 pm
that’s beautiful,once i made paneer,but it didn’t come out properly but then when i tried ur recipe.it came out good.thank you.you guys are doing very good job
[Reply]
May 16th, 2009 at 9:13 pm
Hi Ladies-
You run a fantastic website, as I have learned so much about indian cooking. Thank you! My question is, when making paneer, is it possible to substitute sheep or goat’s milk? I have allergies to cow milk & products. Thank you very much!!
Susan
[Reply]
hetal Reply:
May 17th, 2009 at 3:04 pm
Hi Susan,
Sure, you can make paneer with goat’s milk. The process would be the same.
[Reply]
June 7th, 2009 at 5:28 am
Hello ladies
Thanku so much for wonderful site..learned so much from ur site… i always tried to make paneer at home bt never got success. Actualy my paneer got scramble when i try to make either shahi paneer or try to grill..bt now i got the idea to add flour.. tell me can i use corn flour for binding it? thnx in advance
[Reply]
hetal Reply:
June 11th, 2009 at 8:07 pm
Hi Rajni,
We’ve heard of people using corn flour, but have never tried it ourselves so cannot give you an appropriate opinion about it. If you try it, we’d love for you to share your feedback.
[Reply]
October 21st, 2009 at 1:38 am
Hi,
This is a wonderful thing to learn. Thank you for sharing it with us. I was wondering if this will melt like regular cheese or no?
Thank You
[Reply]
anuja Reply:
October 21st, 2009 at 2:31 am
Hi Eyveneena,
Unlike other cheese, Paneer does not melt and that is the beauty of it! It will hold it’s shape (unless you mash it) even after cooking!
[Reply]
October 22nd, 2009 at 10:31 pm
Greetings ,
I tried this ages ago and after the water was drained from hanging I added a level tsp of garlic salt , mixed it well and then pressed it . The result was a really nice creamy garlic cheese which was great on crackers or toast .
Using goats milk resulted in a less firm cheese though for some reason .
Great site .
[Reply]
hetal Reply:
October 24th, 2009 at 4:10 am
Hi Jed,
Wow, great idea for cracker cheese…will surely try it next time.
[Reply]
October 28th, 2009 at 5:12 am
Hi…Can i use this paneer to make Pistachio Sandesh? I bought ricotta cheese from the supermarket b4 realising tht it is not the same as paneer!
Susanna,
Perth, Australia
[Reply]
November 20th, 2009 at 5:45 am
Hi there,
I just made the paneer this way, but it doesn’t taste like store-bought… I wonder if it will taste the same
(as restaurant like) if I actually cook with it and let it sit the gravy… It tastes milky…thats all.
[Reply]
hetal Reply:
November 20th, 2009 at 3:00 pm
Hi Aarthi,
Paneer does have a milky taste (after all, it is milk fat). Sometimes, restaurants mix maida (all-purpose flour) while kneading the paneer. It can alter the taste a bit but it helps to hold the shape.
[Reply]
December 16th, 2009 at 11:37 pm
Hi Hetal and Anuja,
thanks for this home-made paneer recipe.
I tried this today and had the same problem like few others did. My Paneer crumbled when i fried it or just soaked it in water. I did use a little maida too. Other than kneading it with maida is there any other mistake/step that could have caused this? The paneer taste was heavenly,though:-) .
[Reply]
hetal Reply:
December 17th, 2009 at 2:32 pm
Hi Karunya,
Kneading it with maida should have fixed the crumbling problem. Did you let the water strain out for enough time? When you kneaded it, did all the little grains disappear and become a smooth dough? After you knead it, you can press it not a baking sheet and cut it into cubes.
[Reply]
KR Reply:
December 17th, 2009 at 2:35 pm
Hi Hetal,
.
Thank you for your reply.
I think there was a problem in kneading since the grains were still there and it was not a smooth dough.
I shall make another attempt in making paneer
[Reply]
hetal Reply:
December 17th, 2009 at 2:49 pm
If you have a food processor, it is the most efficient way to knead the paneer into a smooth dough. (Use the metal blade)
January 16th, 2010 at 3:43 pm
Hi Anuja and Hetal,
What would happen if you added the salt to the boiling water? Would it affect the paneer adversely? Just thought it might be easier to add salt in the beginning but I don’t want to mess it up.
[Reply]
hetal Reply:
January 16th, 2010 at 5:44 pm
Hi Judy,
We have not tried adding the salt while boiling but would think that most of it would be lost when the paneer is strained from the whey. I usually run my paneer through the food processor to get a firmer texture so mixing the salt in later is not a problem.
[Reply]
January 27th, 2010 at 6:50 am
[...] Show Me the Curry! You can find a video to watch and the recipe for the cheese at this link. [...]
February 28th, 2010 at 5:01 pm
A recipe I have calls for making a lassi by blending yogurt, cottage cheese, and flavoring (dates and coriander).
Is the paneer you making here the same as ‘cottage cheese’?
[Reply]
hetal Reply:
March 1st, 2010 at 3:08 pm
Hi John,
We have not come across a lassi recipe that uses cottage cheese (or in this case, paneer). Many people refer to paneer as cottage cheese, but it tastes very different than the cottage cheese that is available at American grocery stores. The recipe you have may be someone’s personal rendition of lassi so we’re not sure which one (paneer or cottage cheese) they mean. We do have a video for lassi you can try out. Here is the link: http://showmethecurry.com/beverages/lassi.html
[Reply]
March 16th, 2010 at 4:55 pm
Hi Gals,
Can I use mixer (Indian Type) instead of food processor to make smooth dough?
[Reply]
hetal Reply:
March 16th, 2010 at 5:02 pm
Hi Lajja,
Food processors and blenders/mixie/grinders work differently. Food processors work without the use of liquid and the blades actually rotate things from bottom to top. Blenders will just grind a the very bottom and the top doesn’t go down unless there is liquid present. A mixie will not work to make dough.
[Reply]
Lajja Reply:
March 17th, 2010 at 1:02 pm
Hi Hetal,
Thanks for prompt reply. But, I am back with few doubts. I made paneer yesterday, came out very well. But, I think I did something wrong while storing it. I stored into fridge after all the process you mentioned, then cubed it(after storing for 1 hour in fridge), and here I think I went wrong. I cubed it into too small pieces. and also, I stored in fridge in a bowl of water, even though I was going to use just after 2 hours.
So, eventually when I fried the paneer in a pan, it didn’t maintain original shape at all. Was I supposed to squeeze paneer between my hands to remove excess water before frying? Or, was I supposed to leave it in a fridge for a few more hours before keeping it in a bowl of water?
Please advice………. (Amazing how I keep having new doubts everyday
)
Thanks.
[Reply]
hetal Reply:
March 22nd, 2010 at 3:46 pm
Hi Lajja,
After all the whey has drained out, you can add just a bit of all purpose flour and knead the paneer like dough (it will help retain it’s shape). Once smooth, flatten it out in a baking sheet and keep it in the fridge for about an hour. Take it out and cube it. You really do not need to store it in water if you are using it up within a day or two. You can also freeze it.
Lajja Reply:
March 23rd, 2010 at 1:10 pm
Thanks
March 29th, 2010 at 2:47 pm
Hi Anuja and Hetal,
I used half a gallon of whole milk to make paneer, and ended up with 5 and 1/2 cups whey and what looked like not a lot of paneer. Was this amount normal? The only thing I did differently was to add salt before the lemon juice.
Anna
[Reply]
anuja Reply:
March 29th, 2010 at 10:03 pm
Hi Anna,
We are sure you are shocked, it does make a small amount! Basically Paneer is the fat content in the milk. Thant is why a little bit is good
[Reply]
Karishma Reply:
July 24th, 2011 at 11:20 pm
I know you asked this question about a year ago but thought id just share my input.. if the whey did not completely separate that cud be the reason you did not get enough paneer. if the whey still looks milky, it means u still have some fat left it.. make sure your milk is boiling when you add lemon juice.. the whey needs to be greenish in color.
[Reply]
April 10th, 2010 at 1:48 am
Hi Hetal
When i use the paneer i have frozen earlier, do i need to soak it in water after defrosting it? will it become too rubbery id i dont?
Thanks
Fatema
[Reply]
anuja Reply:
April 14th, 2010 at 9:49 pm
Hi Fatema,
Heating/cooking the paneer makes it soft. If you want to fry it and use it – fry it and then soak it in water for 5-10 minutes, gently squeeze the water and add it to your paneer. This trick ensures super soft paneer
[Reply]
April 11th, 2010 at 2:10 am
Hi Ladies!
I just finished watching your video–fantastic instructions, as well as tips and tricks! I have a few questions:
Is it possible to double the recipe without any problems? Can you add salt before it is finished draining and after you add the lemon juice/vinegar?, or is it better to add after it has sat?
[Reply]
anuja Reply:
April 14th, 2010 at 9:26 pm
Hi Jackie,
Sorry for the delay. Yes, you can double up the recipe. If you do want to pre-salt it, we suggest you add it to the milk right before you add the lemon juice. A lot of the salt will drain away with the whey. That is why we add salt after the whey is out of the way.
Hope that helps.
[Reply]
May 8th, 2010 at 2:27 am
[...] in the freezer. For a full video demo on the process, visit Show Me The Curry‘s post on Home-made Paneer. Leave a [...]
May 25th, 2010 at 1:43 am
hie hetal and anuja…
Love all your recipes…..you guys have made me a good cook!
I had a doubt….you said you knead it in a food processor…do u knead it with the normal blade(the one we use to cut vegetables) or a special dough blade…or does your processor have a knead mode?
thanks. keep posting recipes…can you post some broccoli recipes?
[Reply]
hetal Reply:
May 25th, 2010 at 3:16 am
Hi Asha,
You can use the regular chopping blade…it works great. Add in a tablespoon of all-purpose flour (for paneer from one gallon of milk) into the food processor while kneading for firm paneer.
[Reply]
asha Reply:
May 25th, 2010 at 12:54 pm
thanks for the prompt reply hetal ji!
I tried it yesterday but skipped the kneading coz i wasnt sure…it turned out ok…some parts were a little crumbly…i guess the longer you leave it under the weight,the firmer it becomes…:)
and i repeat you guys are amazing!
[Reply]
June 3rd, 2010 at 3:39 am
Hello, Is there another product we can substitute paneer with, or cheese like substitute… say like “cottage cheese” perhaps. thanks.
[Reply]
anuja Reply:
June 6th, 2010 at 12:16 am
Hi Rob,
The big advantage of paneer is that it does not melt when it’s cooked. If you do want the look (and can compromise on the flavor), use tofu (firm – so it does not break). It looks the same and tastes good but is different. Unfortunately, no good substitute for Paneer
[Reply]
June 9th, 2010 at 9:49 am
Hello,
I was wondering if the fat from the milk when it gets spoilt be used for paneer, i mean when we are not intending to make paneer and due to heat or whatever reason the milk surprisingly goes bad. My mum normally makes bhurji out of it but i hate that bhurji. unless you have a cool recipe for bhurji as well.
Thank you for your help in advance.
[Reply]
anuja Reply:
June 12th, 2010 at 6:44 pm
Hi Priti,
The paneer made from the milk that has gotten spoilt has a very distinct flavor. I have to say that I do make paneer but use it in dishes where paneer is not the focus and gets masked by other ingredients (vegetables or spices). I would not suggest you use that paneer to make Ras Gullas or Ras Malai or any other dessert.
). I have made burji with obscure things like Sambar powder or with Spring Onions….! My family loves paneer and it’s very forgiving dish 
As for Paneer Burji, I just love that dish because everytime I make it, it’s so different! I never follow any measurements or recipes. I use what I have in the fridge and what I really need to use up (before it goes bad
[Reply]
Priti Reply:
June 16th, 2010 at 8:41 am
Thanks Anuja
[Reply]
June 12th, 2010 at 2:51 pm
Hi
is baking sheet or aluminium foil same?
Thank you so much for the wonderful tip for making firmer paneer.
regards
[Reply]
anuja Reply:
June 12th, 2010 at 9:40 pm
Hi there,
Baking sheet is a flat tray (with none or very low edges).Aluminum foil is a flexible sheet of aluminum and does not have a solid (stiff) base….
[Reply]
June 13th, 2010 at 4:17 am
Hi
Thanks a lot for quick reply.
Is baking sheet made of aluminiumfoil or any other material?
regards
[Reply]
anuja Reply:
June 13th, 2010 at 3:45 pm
Hi there,
Baking sheet is usually made of metal.
[Reply]
October 4th, 2010 at 12:32 pm
Yesterday I made mung daal and rotlis… turned out really well. Today am making paneer… I boiled a litre of milk (unfortunately it was low fat but I was too excited to wait until I got whole milk).. and fingers crossed its working. I wait for the water to drain out. I wonder when I;ll know I have waited enough. 1 ltr of milk – low fat, has made so little paneer but in a country where you cannot buy any I sure hope it works!
[Reply]
hetal Reply:
October 4th, 2010 at 2:13 pm
Hi Sunshiney,
Although it is possible to make paneer with low fat milk, the texture of it will be a little “chewy”. It works best with whole milk.
[Reply]
October 9th, 2010 at 12:25 pm
Thanks! It worked! So there was little, but enuf for 1… here comes whole milk.. thank you!!
[Reply]
October 30th, 2010 at 8:49 am
You you could make changes to the post name title indian recipe, cooking videos, How to make Homemade Paneer – an Indian cheese recipe video by Show Me The Curry to something more suited for your subject you write. I loved the blog post still.
[Reply]
November 11th, 2010 at 5:39 pm
should i knead the paneer with maida after hanging it for 30 mins and again fold the cloth and put a weight on top. pl help
[Reply]
November 11th, 2010 at 5:43 pm
after 30 mins still water was there in the paneer. should i knead it with maida and again fold the cloth and put weight on top of that. thanks
[Reply]
hetal Reply:
November 11th, 2010 at 10:34 pm
Hi SWA,
If the water is still there, you can just gather up the sides of the cloth and squeeze it out. You should not put maida in and then put the weight. The maida can go in when you are ready to knead it.
[Reply]
swa Reply:
November 18th, 2010 at 10:04 am
hi,
i kept the paneer for 30 mins till all the water was gone. Then i put a weight on it and i got a nice block of paneer. should i again crumble this block and knead it with maida.
OR
once all water goes after 30 mins of hanging i should then knead with maida and keep paneer in the fridge. This way i am skipping the weight putting part. I dont know the right process to make the paneer firmer
[Reply]
hetal Reply:
November 18th, 2010 at 7:26 pm
Hi Swa,
If you want really firm paneer, hang it for 30 minutes and then knead with the maida. Once smooth, press it into a baking tray or any flat tray and keep it in the fridge for an hour before cutting it into pieces. You can use the weight method if you don’t plan on kneading it.
December 13th, 2010 at 2:57 am
how long does it last in the freezer
[Reply]
hetal Reply:
December 14th, 2010 at 4:42 pm
Hi Niki,
You can store paneer in the freezer for up to 4 months. Be sure to use a freezer style bag so it doesn’t get freezer burn.
[Reply]
January 17th, 2011 at 6:38 pm
Hello Ladies
I made paneer yesterday and it started to crumble. I did read about the all purpose and food processor, but just kept it in a conatiner hoping that once it hardens, I will get the shape. However, it did not. Where do you think I might have gone wrong? If at this point, I make it in the food processor, will it turn out okay. If not, I did see a few recipes that you made with grated paneer, but I would love the cubes. PLEASE HELP. Thank you in advance.
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hetal Reply:
January 17th, 2011 at 11:09 pm
Hi Sue,
You can still put it in the food processor and give it a whirl. Once softened, press it into a baking tray or dish and let it sit in the fridge for an hour. Then, you can cut it into cubes.
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anuja Reply:
January 22nd, 2011 at 3:41 pm
Hi Sue,
Sorry about the delayed response.
What kind of milk did you use? Usually the paneer made with skim milk is dry and has a tendency to crumble due to the low fat content in the milk. You can use it in dishes that call for crumbled or shredded paneer now but next time do the all-purpose trick right after you make it so it’s easy to knead and kneads into a smooth texture.
Hope that helps
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Divya Sriram Reply:
February 13th, 2011 at 5:08 am
I made paneer today with 2% milk (I am very skeptical of using whole milk :O). They turned out to be pretty good and resulted in almost the same quantity as you guys made with whole milk. I did have to add in 1 tsp of maida to knead it into a dough (it’s a great tip!!) since I thought it was not as hard as it is supposed to be. Initially I kept it covered under a heavy pot for a while and later transferred it to the freezer for about an hour. I could nicely cut them into pieces and they didn’t crumble!
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January 27th, 2011 at 3:58 am
SALUDOS:
LAS FELICITO PORQUE SON UN EXITO. EXCELENTES RECETAS Y FACILES DE PREPARAR. LES PREGUNTO, EL QUESO PANEER ES EL QUE CONOCEMOS COMO QUESO BLANCO O DEL PAIS? Y SI SABEN COMO PREPARAR QUESO CREMA ESTILO PHILADELFIA Y QUESO MOZARELLA. SIGAN DELEITANDONOS CON SUS FABULOSAS RECETAS.MUCHAS GRACIAS.
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February 16th, 2011 at 1:11 am
Hi..!..
Anuja n hetal,
I love ur recipes n my hbby also..
Thanx alot..for easy recipes.. I want one more recipe..
The black forest cake recipes with video.. Please
can u e-mail me.. Please please.. My kids like black forest cake.. Please
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February 18th, 2011 at 11:41 pm
Hi Anuja and Hetal
Thanks for your response. Last time I made Paneer as I mentioned, it crumbled. I did use regular milk, but somehow never came out and used it to make crumbled paneer curry. I tried it again and Voila it was great. Thank you/
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anuja Reply:
February 20th, 2011 at 11:34 pm
Hi Sue,
We are so glad it worked out
What a great sense of accomplishment, isn’t it?
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March 2nd, 2011 at 4:05 pm
hi..
this is faria,
y u r not replying to me..? u replying to everyone not me y..? plzzzzzzzzzzzzzzzzzzzz reply me soonnnnnnnnnnnn…….
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March 24th, 2011 at 9:00 pm
hi hetal & anuja
y is the paneer not smooth as v find in the shops???
thnx
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April 27th, 2011 at 1:33 pm
I love your website and all the videos. I’m new to Indian foods and am excited to learn about them. I tried making Paneer with unsweetened soy milk as I am vegan. It turned out just great! I’m sure I’l be making this a lot as it makes a great substitute for the dairy cheeses I’ve been missing.
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anuja Reply:
April 28th, 2011 at 10:29 pm
Hi Joan,
Thanks for your feedback. We are sure it will be useful information for our other vegan viewers and folks who are lactose intolerant.
Cheers!
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May 7th, 2011 at 8:54 am
Have you ever made this with almond milk, cashew milk or soy milk?
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hetal Reply:
May 7th, 2011 at 10:37 pm
Hi Kim,
No, we have not tried making paneer with anything other than regular milk. Sorry. Maybe one of our other viewers can help.
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May 7th, 2011 at 8:57 am
Love your healthy cooking. Many recipes are diabetic friendly, too! Maybe you could start a diabetic section to your site. Thanks for all you do.
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hetal Reply:
May 7th, 2011 at 10:36 pm
Thanks Kim! We are considering it.
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July 25th, 2011 at 7:58 pm
I made paneer with milk that has gone bad (lots of milk). But somehow it had a string like appearance (this had not happened to me before). And when I tried to make Bhurji out of it, it melted(!!!) and clubbed together like a whole mass
))
Can you tell me what would have gone wrong (or have I made a mozarella cheese accidentally
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hetal Reply:
July 25th, 2011 at 9:57 pm
Hi Aruna,
I’m not sure what you came up with but we don’t recommend using spoiled milk to make paneer. Usually, the paneer will have an off taste. Homemade mozzarella is made with rennet (a type of enzyme).
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July 30th, 2011 at 9:29 pm
Hi!
Thanks for posting this tutorial on Paneer!
I made some today for the first time, and I’m not sure what happened.
I left it to drain for 30 mins and even squeezed it a little to help it along.
Then I kneaded in the flour, but it still seemed very sticky.
was it too wet? Not kneaded enough?
I put it in the fridge for a few hours and it’s still like cream cheese. If this happens again how do you think I can fix it?
Thank you so much!!
Lil
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hetal Reply:
August 2nd, 2011 at 2:25 pm
Hi Lily,
If the paneer is sticky, then it still has too much moisture. The only thing I can think of is to add a little more flour. Please note that the taste and texture will change.
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Biiig Fan :) Reply:
August 29th, 2011 at 4:52 am
Hi Hetal,
I got the same issue…my paneer turned out sticky. Tried to get the moisture out by hanging it for about 5+ hours now. It looks like a nice dip for crackers or something. I added 1/2 tbsp of maida and a few herbs but still no firming up, not even crumbling. I am wondering if I added the acid too soon, before the milk comes to a rolling boil. Anyway, do u have any words of wisdom. How abt freezing??? Thought of adding more maida, but imagine putting maida into cream cheese…ya, its that sticky. If nothing i’m going to use it like a cooking cream or something for Pasta. I’m sure it will still taste good.
Pls advise….
Biiig Fan
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hetal Reply:
August 30th, 2011 at 3:26 pm
Hi BF,
Once the paneer becomes too soft, there is not much you can do about it (unfortunately). The adding of the acid too soon should not be the problem unless your milk did not fully separate. If the whey was greenish and clear (and not milky looking), then the process is fine. Maybe you can try to put some cheese cloth around it and put it between some newspapers with a heavy weight over the top.
September 2nd, 2011 at 8:43 pm
Hi Hetal,
Could u please let me know whether I need to put the cheese into the baking tray wrapping with cheese cloth or without, after kneading the paneer with al purpose flour (maida)?
Is there also need to soak the paneer in warm water to avoid crumbling?
What is the best procedure to get the firm paneer for the preparation of Shahi paneer without changing in taste?
Thanks
Regards
Arif
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hetal Reply:
September 8th, 2011 at 8:32 pm
H Arif,
No, it is not necessary to keep the paneer wrapped in cheese cloth while you are pressing it into a baking tray. However, be sure to cover it with a plastic wrap or foil so that it doesn’t dry out in the fridge as it is forming. To get really firm paneer, you can add 1 Tbsp of all purpose flour/maida while you are kneading the paneer. It will make the paneer firm. No need to soak in water.
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September 11th, 2011 at 9:38 pm
Hi Hetal and Anuja,
we made this paneer recipe by following all the steps. The cheese formed and was of good consistency when we put it in the fridge. However, when we tasted after cooking peas paneer, its consistency was a mushy or pasty result. is this how it is supposed to be? what did we do wrong? thanks for all the wonderful cooking information. My wife and i really enjoy it.
stephen
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hetal Reply:
September 13th, 2011 at 1:54 pm
Hi Stephen,
No, paneer should not be pasty. It might be that enough of the whey did not drain out. Different recipes for using paneer call for either frying or sauteing it first or adding it directly. In your case, if you still have some left over, you may want to give it a quick stir fry or deep fry before using it.
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Stephen Reply:
September 15th, 2011 at 3:51 pm
Hi Hetal and thank you. Is it possible to use too much lemon juice. WHy i ask is that when i added the lemon juice and i made a mistake of adding it all at once like a dummy, the paneer curdled into very small blobs of paneer-like the size of rice. if we use more lemon juice will the curdling be more significant? when we put it through cheese cloth it formed but was of the aforementioned consistency. do you think pressing it next time would remove the water. not giving up on this one.
stephen
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hetal Reply:
September 15th, 2011 at 8:08 pm
Hi Stephen,
We have never had the problem of too much lemon juice and putting it in all at once should not affect the outcome either. We usually just pour from the bottle, a little at a time, until we see the curdling happening. Some people mix water with lemon juice before adding it, but we are not sure what the benefit is. Was the whey a clear greenish color? If not, it is possible that all of the milk fat did not separate properly from the whey. And yes, you can squeeze out the water by pressing it. Some even place the paneer (still covered in the cheese cloth) between some thick towels or newspapers and press it down with a heavy weight (for about an hour or two) to remove all the moisture.
September 16th, 2011 at 1:51 am
Hi Hetal, thank you again. we had everything right i think except the amount of time to drain. Should we press it before kneeding then after a bit of time under a weight then kneed?
thanks so much for your help.
Stephen
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hetal Reply:
September 16th, 2011 at 4:30 pm
Hi Stephen,
I would pour the paneer and whey into a colander lined with cheese cheese. Let is sit for a few minutes (until safe to handle) and then gather up the corners of the cheese cloth and twist to form a ball of paneer (hanging). Keep twisting the cloth so that it tightens the ball and squeezes out the excess liquid. Be careful as the whey may still be hot. Once most of the liquid is out, open up the cheese cloth and re-arrange the paneer so that it sits flat on the cheese cloth. Using the excess cloth on the sides, cover the entire paneer with the cloth. Now, place this covered paneer in between some thick kitchen towels and place a heavy weight over the top. Let it sit for about an hour. Now, the paneer is ready to knead and form into a flat shape to be cut.
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October 23rd, 2011 at 1:26 am
Hi thank you for this easy recipe! But when I was making it the curdling ended up in a powdery texture and was not making big lumps. I kept adding more lemon juice but what do you thik was the problem? The milk didnt boil enough before I stared adding or wasnt I using enough lemon juice? I ended up adding almost 1/2 cup of lemon for 8 cups of milk!
Thank you!
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hetal Reply:
October 27th, 2011 at 7:40 pm
Hi SuchSS,
The milk does have to be a rolling boil before adding the lemon juice. Did you use whole milk?
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November 8th, 2011 at 12:51 pm
[...] informed Posted by anuja under Subzis (Vegetables) [133] Comments Palak Paneer or Spinach with Homemade Cheese is easily one of the most recognizable and popular Indian dishes. Besides being a staple of Indian [...]
November 17th, 2011 at 9:56 pm
RE: how to address the problem of crumbling paneer
1: follow tips from SMTC; i.e.; use whole milk, drain, add flour, etc.
2: Knead it until it stops crumbling and becomes more of a homogeneous mass.
3: Press it into the flat tray or tupperware and put in the fridge for an hour or so. Then cut into pieces and store in water in the fridge or freeze.
4: THE ADDITIONAL TIP: do not add OIL to the frying pan. Dry fry the paneer in a heavy base pan. It already has a lot of fat and will not burn instantly. Turn it so that all the sides will brown. This way the paneer will not melt or crumble when fried; will not use excess fat to cook; and will form a firm crust with a soft interior.
I hope this helps!
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March 21st, 2012 at 9:50 am
Hi, a quick tip for those who, like me, would like their paneer without the lemony tase:
You can also use buttermilk for curdling. I usually use 500 ml of buttermilk for 2 litres of milk (sorry, metric kitchen in Germany
– just remember 1 part buttermilk and 4 parts milk). Bring to another boil after adding the buttermilk and it will separate just fine.
I also read somewhere that you can use yoghurt, but have not tried it yet.
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October 1st, 2012 at 10:30 pm
Hello mam,
Palak paneer is really fantastic.. one thing i would like to appreciate is u use very less oil in all ur recipes.. love ur website. thanks.
->Radha.
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October 1st, 2012 at 10:32 pm
hello mam,
palak paneer is really fantastic. one thing i would like to appreciate is u use very less oil for all ur recipes. love ur website. thanks.
Radha.
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hetal Reply:
October 4th, 2012 at 4:22 pm
Thanks Radha! Glad you liked it!
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February 4th, 2013 at 12:34 am
Thanks for this. Could you suggest what is “malai” paneer that is often sold in markets or served in restaurants? Also, how to make it and which recipes to use in?
Thanks, you are doing a great job!
Cheers
Amit
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hetal Reply:
February 4th, 2013 at 4:37 pm
Hi Amit,
You can try our Butter Paneer recipe. Here is the link: http://showmethecurry.com/curries/butter-paneer-or-panir-makhani.html
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February 12th, 2013 at 3:17 pm
[...] weekend following a video shown on Show me the curry website. I think I did pretty good. This is how they made it. I pretty much followed their steps. The reason behind me making paneer at home was I [...]
April 8th, 2013 at 1:35 pm
[...] Ingredients: Spinach – 1, 16oz pkt chopped, frozen (about 1/2 kg) Paneer- 7 oz or 200 g Oil – 3 tbsp Onions – 2 med, minced Ginger – 1″ pc, minced Garlic – 4 [...]
May 8th, 2013 at 1:31 pm
Hi Hetal & Anuja,
I love your website! Can you tell me approx how many gms does the above mentioned quantity of milk yield…Thanks
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hetal Reply:
May 8th, 2013 at 4:30 pm
Hi Devika,
8 cups of whole milk (or 1/2 gallon) will yield approximately 10 ounces or 285 grams of paneer.
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