Make your very own paneer at home with this foolproof How To Make Paneer – With Just 2 Ingredients tutorial! Make a bunch & keep it frozen to use whenever needed!
Today I got you something which will make your dreams of making your very own delicious panner recipes at home in no time come true! No more paying ridiculous price for a small block of paneer or driving miles to find a small sketchy grocery store to buy that one block of paneer that, God knows for how long, has been siting on the fridge shelf with a weird taste & no where to be found expiration date! Paneer or Indian cheese is a vital part of Indian cuisine and most people I know absolutely love it especially getting it in Indian restaurants in curries!
Over time I have mastered few paneer curries such as ->
- ALL TIME READER’S FAVORITE “Malai Kofta“ (This recipe if you haven’t tried still, you are missing out!)
- LIGHTENED UP Palak Paneer ( Creamy spinach gravy with lightly sauteed paneer cubes! Served over rice, this is the best healthy comfort meal you could ask for!)
- 30 MINS Black Pepper Paneer Curry (My newest find, this recipe is crazy bonkers delish !)
- Paneer Paratha ( Simple Indian bread stuffed with seasoned crumbled paneer)
- Paneer Garlic Naan (If you love NAAN, then this version will seriously drive you crazy!)
So as I was saying paneer is something I always keep at hand and the best part about Indian Cheese is that you can make a huge batch at home (Like I did . I made paneer out of 2 gallons of whole milk and once it was ready, I cut it in cubes and placed it in ziplock bags and froze it. Now the day you need to use some, just take out one of the many ziplock bags of paneer and thaw overnight!) and have it at hand at all times! Days when my recipe experiments don’t turn out good and when delivery food doesn’t sound too appealing, I reach for a bag of paneer and make one of the simple curries.
Making paneer is seriously simple. Just take a gallon of milk (or less or more) in a deep pot and bring it to roaring boil. Make sure to stir it once in a while in between so it doesn’t start to stick at the bottom of the pot as it happened in my case because I got busy watching reruns of How I met Your Mother and forgot to stir! That’s why you might notice a slight brownish layer on top of my paneer! So once it comes to a boil, immediately turn of the gas or like it happened to me in my initial days of making paneer, you will have boiling milk all over your kitchen counters! 😛 Add lime juice and stir. Turn on the gas again and in few minutes you will see milk curdle and cheese will be separated from whey which is clear sort of light greenish/creamish liquid.
Then in a sieve lay a clean cheesecloth or kitchen towel and place this sieve + cloth arrangement into a clean sink. Now very carefully empty the contents of the pot into this sieve. All the whey will go in the drain while you will have cheese sitting in the cloth. Now cover the top of the cheese and place a heavy pot on top for like 15 minutes so that all the remains of any water/whey in the cheese is drained out too. You have your paneer ready to use now!
At this point, I like to cut up paneer into small cubes and if not using in a day or two, I place it in ziplock and freeze it. If kept in airtight ziplock bags in freezer, it will last easily for 4-5 months!
Go ahead and make your own paneer and try some awesome dishes! You can even saute paneer and add in salads or sandwiches!
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- 1 gallon whole milk (around 3.78 litres)
- ⅜ cups lime juice
- Just take a gallon of milk (or less or more) in a deep pot and bring it to a roaring boil. Make sure to stir it once in a while in between so it doesn't start to stick at the bottom of the pot.
- So once it comes to a boil, immediately turn of the gas.
- Add lime juice and stir. Turn on the gas again and in few minutes you will see milk curdle and cheese will be separates from whey.
- Then in a sieve lay a clean cheesecloth or kitchen towel and place this sieve + cloth arrangement into a clean sink. Now very carefully empty the contents of the pot into this sieve. All the whey will go in the drain while you will have cheese sitting in the cloth. Now cover the top of the cheese and place a heavy pot on top for like 15 minutes so that all the remains of any water/whey in the cheese is drained out too. You have your paneer ready to use!
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Wow! That does sound simple. I love the idea of storing it in the freezer! Perfect to have on hand at all times.
Thanks Kathy!! Yes since it’s hard to find it in stores here and it freezes really well, I do it all the time 🙂
I love homemade paneer, my mom always prefer making paneer at home. I always believe that…Not just happiness, health is also homemade.. 🙂
hehe you are so right Puja 🙂 Thanks for stopping by!!
You made this how to look way too simple – I’m kinda amazed by how easy the directions are. Thanks for the future yumminess this is going to provide!
Thanks Pamela!! Yes you have to try this as it’s so simple and there are so many ways to enjoy this!
I always make paneer at home, it’s the best! 🙂 yours looks perfect Ami!
Thanks girl!! Isn’t homemade paneer the best?!
Mine never curdled. I just made a mess everywhere and no cheese. 🙁 How did I good this up so bad? Do I need a special kind of whole milk?
Hello Jeanne! That’s so weird. You just need normal whole milk, nothing special. Was your milk boiling when you added the lime juice? And did you add the mentioned amount of lime juice? If you followed the recipe to the T, you should have curdles milk. I have made this recipe a million times and I always get successful results. Please let me know how you did so I can help you.
Is this the same as what they refer to as “goat cheese” because it’s an incredibly soft fresh cheese? Is the only difference that you use cows milk to make it? I’ve never had paneer cheese before or at least I don’t recall ever having it. Although it’s possible I ate it and didn’t know what it was called? Do you need to use an actual lime or can you use that RealLemon brand that comes in lime juice as well? I usually always have that on hand I rarely have limes.
Your recipe was so easy to do and didn’t require anything that wasn’t already in my fridge! The cherry on top was how easy it lent itself to being halved without issue. Thank you so much!
Your recipe was so easy to do and didn’t require anything that wasn’t already in my fridge! The cherry on top was how easy it lent itself to being halved without issue. Thank you so much!