DIY Paneer

This is a follow up to the muttar paneer recipe in which I promised to post a recipe for the paneer that we made. I will preface this by saying that the process is fairly time consuming and may not be entirely cost effective. That being said, if you happen to live in a place where paneer is hard or impossible to find, this recipe gets the job done. Additionally, it is extremely satisfying and rewarding to be able to make cheese from scratch.

DIY Paneer


  • Whole Milk                                     22 cups (that’s a gallon + 6 cups)
  • Lemon juice                                   0.6 cups
  • Salt                                                   2 tbsp
  • Garlic (optional)                           2 cloves, crushed
  • Cilantro (optional                        2 tbsp, chopped


  1. Bring milk to rolling boil in large pot.
  2. Remove from heat and stir in lemon juice. Return to heat for 1 minute until curds begin to separate. Stir in salt.
  3. Remove from heat and line strainer with a double layer of cheesecloth. Add the garlic and cilantro at this point if you want.
  4. Squeeze the liquid from the curds* and let it drain for 30 minutes. It should yield a block of cheese.
  5. Cut pressed paneer into small cubes and it’s ready to go!


*We used a cheese press for this step. If at home, you can press the curds by hand in the cheese cloth, place the wrapped curds in a dish, cover the curds with another dish and place a weight on top. The leftover liquid whey can be used as a base for sauces if you don’t want to throw it away.


One thought on “DIY Paneer

  1. Pingback: Not Yo Mama’s Paneer | Renmaicha | 任米茶

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