Homemade Paneer
Paneer is a fresh curd cheese of Indian origin made by curdling milk with an acid and pressing out the water and whey.
Ingredients
- 3 liters milk
- 6 tablespoons lemon juice or vinegar
Ingredients for 4 servings (3.2 kg) · the original recipe
Method
- 1
Bring milk to a boil in a large pan.
Stovetop - 2
Just before the milk starts to boil, add the lemon juice or vinegar to coagulate the milk.
- 3
Pour the coagulated milk through a cheese cloth to discard most of the water within.
- 4
Press the water out firmly and place a weight on top of the paneer.
- 5
Allow to rest and harden for 2–3 hours in the refrigerator.
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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