Cottage Cheese/Paneer | How to make Cottage Cheese/Paneer

By Roop Parashar  |  15th Jul 2017  |  
5 from 1 review Rate It!
  • Photo of Cottage Cheese/Paneer by Roop Parashar at BetterButter
Cottage Cheese/Paneerby Roop Parashar
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About Cottage Cheese/Paneer Recipe

Cottage cheese or paneer is one of the easiest cheese to make, If you’ve never tried making cheese, you’ll be amazed to learn that it can be as fast and easier as making tea. Cheese making recipe is easy, quick and very useful. Cheese can be used in different ways, you can use it as salad, dessert, vegetables, plain or some other uses. Cottage cheese is easily available in market but homemade cheese is more comfortable to use because its pure and hygienic. It requires few ingredients..So lets begin to make this useful recipe.

Cottage Cheese/Paneer is a delicious dish which is liked by people of all age groups. Cottage Cheese/Paneer by Roop Parashar has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 3 people. You can find Cottage Cheese/Paneer at many restaurants and you can also prepare this at home. This authentic and mouthwatering Cottage Cheese/Paneer takes 2 minutes for the preparation and 11 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Cottage Cheese/Paneer is a good option for you. The flavour of Cottage Cheese/Paneer is tempting and you will enjoy each bite of this. Try this Cottage Cheese/Paneer on weekends and impress your family and friends. You can comment and rate the Cottage Cheese/Paneer recipe on the page below.

Cottage Cheese/Paneer

Ingredients to make Cottage Cheese/Paneer

  • 1.5 liter milk
  • 2 table spoon or as required white vinegar or lemon juice.

How to make Cottage Cheese/Paneer

  1. First of all boil the milk on high heat in a thick bottomed pan.
  2. As soon as milk starts boiling turn the heat medium and then add white vinegar or lime juice in it. Keep on stirring the milk very slowly with a spoon.  
  3. In about 2-3 minutes complete whey will be separated from paneer, pour the curdled milk into pan or bowl lined with a thin cotton napkin.
  4. Once you are done adding all the curdle milk then bring together the edges of the cotton napkin and gently squeeze out the remaining whey from it.
  5. Rinse the collected bundle of paneer in water this will get rid of the after taste and smell of both lime juice or vinegar, keep a weight on the paneer bundle for 1 to 2 hours.
  6. Paneer is ready now, take out paneer on a plate and cut into cubes or as per your choice. :blush:

Reviews for Cottage Cheese/Paneer (1)

Neha Dhingra3 years ago

Thanx for sharing this recipe.

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