Easy Paneer Cheese from Scratch

Ingredients

• 5 L Whole Milk (full‑fat, fresh for best yield)
• 0.25 cup White Vinegar (to curdle the milk; can substitute lemon juice)
• 2 tsp Salt (optional, for flavor)
• 1 piece Cheesecloth (Cotton) (12×12 inches, clean and food‑grade)

Instructions

1. Gather Ingredients and Equipment

   Measure 5 L whole milk, ¼ cup vinegar, 2 tsp salt, and have a clean cheesecloth, basket, tray, and a heavy weight ready.

   Time: PT5M

2. Heat the Milk

   Pour the milk into the large pot and heat over medium flame, stirring occasionally to prevent scorching. Heat until steam rises and tiny bubbles appear around the edges (about 83 °C).

   Time: PT12M

   Temperature: 83°C

3. Add Salt and Acid

   When the milk is near boiling, stir in the salt (if using) then slowly pour the vinegar while gently stirring. The milk will begin to curdle.

   Time: PT1M

4. Let the Curds Form

   Reduce heat to low and let the mixture sit for about 25 seconds, allowing the acid to fully react.

   Time: PT30S

5. Rest the Milk

   Turn off the heat and let the pot sit for 10 minutes so the curds completely separate from the whey.

   Time: PT10M

6. Line the Basket and Drain

   Place the cheesecloth inside the square basket, set the basket over the tray, and carefully pour the curds and whey into it. Allow the whey to drain completely.

   Time: PT5M

7. Press the Paneer

   Gather the corners of the cheesecloth, twist to form a tight bundle, and place a heavy weight (about 6 kg) on top of the basket to press out excess moisture.

   Time: PT5M

8. Let the Paneer Set

   Leave the weighted basket undisturbed for 1 hour (or 30–60 minutes for a softer texture).

   Time: PT1H

9. Unwrap and Cube

   Remove the weight, unwrap the cheesecloth, transfer the paneer onto a cutting board and cut into cubes of desired size.

   Time: PT5M

10. Store the Paneer

    Place the paneer cubes in a container filled with fresh water, change the water daily, and refrigerate for up to 5–7 days. For longer storage, wrap tightly and freeze.

    Time: PT0M

Nutrition Facts

Calories

265

Protein

18 g

Carbohydrates

2 g

Fat

20 g

Fiber

0 g

Ingredient Substitutions

• Instead of Whole Milk: 2% milk (less creamy), raw milk
• Instead of White Vinegar: fresh lemon juice, apple cider vinegar
• Instead of Salt: sea salt, kosher salt
• Instead of Cheesecloth (Cotton): muslin cloth, clean kitchen towel

Equipment Needed

• Large Pot
• Stove
• Cheesecloth
• Square Basket or Colander
• Tray (to catch whey)
• Heavy Weight (e.g., bowl of oranges, canned goods)
• Cutting Board
• Sharp Knife

Critical Steps — Do Not Skip

• Heat the milk without scorching (Step 2).
• Add vinegar at the correct temperature to ensure curdling (Step 3).
• Drain the curds properly using cheesecloth (Step 6).
• Press with sufficient weight for desired firmness (Step 7).

Chef Tips from the Video

• Use the freshest whole milk you can find for maximum yield and creaminess.
• If using lemon juice, freshly squeeze it for stronger acidity.
• For perfectly square paneer, line a square mold or basket and press evenly.
• Save the whey – it’s rich in nutrients and great for soups, smoothies, or as a plant fertilizer.

Troubleshooting

Storage

Refrigerator: Submerge paneer in fresh water in a sealed container; change water daily; keep for 5–7 days.

Freezer: Wrap tightly in plastic wrap and place in a freezer bag; freeze up to 3 months.

Room temperature: Not recommended; paneer should be kept refrigerated.

Make-Ahead Tips

• Paneer can be pressed and stored in water up to 24 hours before using.
• Freeze paneer in portion‑sized bags for easy thawing later.

Frequently Asked Questions