Paneer Recipe – Fresh & Soft Indian Cottage Cheese from Milk & Curd
Paneer, or Indian cottage cheese, is a soft, fresh cheese made by curdling milk with a natural acidic agent like curd or lemon juice. This homemade paneer is pure, preservative-free, and perfect for making curries, snacks, or desserts. The process is simple and rewarding, and the result is soft and delicious paneer you can trust.
Ingredients
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Paneer (Cottage Cheese): 200–250 grams (cut into cubes)
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Onion: 1 large (finely chopped or sliced)
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Tomatoes: 2 medium (pureed or finely chopped)
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Capsicum (optional): 1 small (sliced or diced)
Instructions
- In a heavy-bottomed vessel, bring milk to a boil over high heat.
- Once it starts boiling, reduce the flame and add the curd gradually.
- Stir continuously. The milk will start to curdle, and whey will separate.
- Once fully curdled, switch off the flame.
- Let it sit for 10–15 minutes at room temperature to cool slightly.
- Add cold water to the curdled milk to settle it.
- Strain the mixture using a clean muslin cloth or fine sieve.
- Squeeze out excess water gently to form a soft paneer block.
- Hang or press with weight for 30 minutes to set into desired firmness.
Chef’s Tips
- Curdling agents: You can replace curd with lemon juice or vinegar (2 tbsp per ½ litre milk).
- Soft paneer: Stop pressing early for soft, crumbly paneer – great for bhurji or desserts.
- Firm paneer: Press under weight longer for firmer blocks suitable for frying or grilling.
- Flavor twist: Add a pinch of salt or crushed pepper while curdling for flavored paneer.