Paneer is an Indian cheese which is used in many recipes for appetizers, main courses and desserts. Palak Paneer, Paneer Tikkas, Ras Malai, Paneer Paratha, Shahi Paneer…the list is endless. Paneer does not melt when heated and is very easy to make at home. Watch this video and try this easy to follow recipe.
For the detailed recipe, click HERE
0 thoughts on “Homemade Paneer – Indian Cheese How-to Video”
Hi Hetal and Anuja,
You have a great website here. I simply love the videos. It is very useful for beginners like me.
I just tried out this recipe some time back. My paneer was very crumbly. I was not able to cut it into cubes. Could you tell me why this happened?
Paneer must be kneaded like dough before setting to prevent crumbling. You can use a food processor or do it by hand. One trick that restaurants use is to add about 1 Tbsp of all-purpose flour to the paneer while kneading…it acts as a binding agent.
Does this work with 2% milk..a big big thank you hug to you both
It will work, but you will probably get less paneer and more whey.
I wanted to know where did you buy the cloth you are using and also in the second process I don’t have a aluminum box with holes is it fine
We got our cloth from India but you can probably find it at a fabric store. If you don’t have a container with holes in it, you can hang the paneer from your tap.
very good recipes………….
I love you website and videos! All the recipes I have tried have turned out great and I am a beginner cook:)
I was wondering if you could post a video showing the kneading process that Hetal mentioned, that would be very helpful.
It is very easy to knead the paneer. If you need a visual, please go to any of the bread videos such as chapati, roti, etc and follow a similar process. When you knead it long enough, the crumbles of paneer will turn into a dough ball just like if you had used flour.
Hello, I just introduced my youngest son to Palak Paneer (frozen from TJ) and he loves it. As it is one of my favorite food, I am so excited to try your recipes. We recently moved to an area without many Indian restaurants and I have been craving something spicy and tasty. Your videos make Indian cooking look possible… I have always been so intimidated. Thanks very much for your clear and simple instructions
Thanks for the feedback! Glad you are finding SMTC useful 🙂
Hii Hetal n Anju ,
Just wanna appreciate both of you . i always search websites like khanna khazana on net to cook .. but didnt find it interesting. this site awesome . i simply loved it . it boost me up to cook from my busy schedule. keep it up dear . God bless you both . i wrote this comment to keep the good work on .:) 🙂
Thanks for the feedback Bhumika! 🙂
hi hetal & anuja
y is the paneer not smooth as v find in the shops???
There are a couple of things that are done:
1. they use commercial size press to take out all the air pockets from the paneer.
2. some of them knead it (sometimes with maida/all-purpose flour) so it is firmer and smoother.
Milk has got spoilt for me(on its own). I was wondering if I could use this recipe and try to make paneer of it? I don’t want to waste the milk.
Excellent step-by-step instructions. Worked really well – handkerchief was a great tip. Thanks!
Will it be okay if I heat the milk in microwave and then pour it on the hot pan so that it cuts the time taken to boil the milk?
Half a gallon of milk will yield approximately 10-12 ounces of paneer. It is slightly less than the block of paneer available at the Indian store.
How much paneer in quantity we get from 1/2 gallon of milk?