Paneer/ Cottage Cheese (homemade) | How to make Paneer/ Cottage Cheese (homemade)

By Affaf Ali  |  3rd Jul 2017  |  
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  • Photo of Paneer/ Cottage Cheese (homemade) by Affaf Ali at BetterButter
Paneer/ Cottage Cheese (homemade)by Affaf Ali
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About Paneer/ Cottage Cheese (homemade) Recipe

Paneer/ Cottage Cheese - Happiness is making Paneer at home - A star ingredient in numerous Indian dishes.

Paneer/ Cottage Cheese (homemade), a deliciously finger licking recipe to treat your family and friends. This recipe of Paneer/ Cottage Cheese (homemade) by Affaf Ali will definitely help you in its preparation. The Paneer/ Cottage Cheese (homemade) can be prepared within 10 minutes. The time taken for cooking Paneer/ Cottage Cheese (homemade) is 20 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 6 people. The recipe details out how to make Paneer/ Cottage Cheese (homemade) step by step. The detailed explanation makes Paneer/ Cottage Cheese (homemade) so simple and easy that even beginners can try it out. The recipe for Paneer/ Cottage Cheese (homemade) can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Paneer/ Cottage Cheese (homemade) from BetterButter.

Paneer/ Cottage Cheese (homemade)

Ingredients to make Paneer/ Cottage Cheese (homemade)

  • Full cream milk – 2 litres
  • Citric acid/ lemon salt – 1to 1.5tspn

How to make Paneer/ Cottage Cheese (homemade)

  1. In a large wide pot heat milk. Meanwhile line a cheese cloth over a colander and set it aside.
  2. When the milk comes to boiling point add 1tspn or more citric acid/ lemon salt. Switch off the flame and wait for whey and paneer to separate. Strain the paneer in cheese cloth. Hold the four corners of the cheese cloth and wash the paneer through cold running water to remove the excess citric flavour.
  3. Grab the ends of the cheesecloth and twist the ball of paneer to squeeze out the excess whey. Tie the cheese cloth to your kitchen faucet and allow the paneer to drain for about 10 minutes.
  4. Transfer the paneer with the cheese cloth on flat surface. Loosely tie the 4corners of cheese cloth using a string or rubber band. With the help of rolling pin roll gently for few minutes. This helps in smooth and even texture. Also while rolling spread to desired thickness. Place it under heavy object/weight for 4hours for the excess whey to drain out.
  5. Remove paneer from cheese cloth cut to cubes accordingly. Transfer to air tight containers and store in freezer for up to 3weeks.

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