Homemade Paneer / Cottage Cheese / Paneer

Paneer, also known as cottage cheese in India, is one of the delicious-recipes-giving food. Paneer Butter Masala, Paneer Tikka, Palak Paneer, Shahi Paneer, Kadai Paneer,… the list goes long, long, and long. Most famous recipes and rich recipes are made with Paneer.

Paneer is a rich source of calcium, protein, fat, and phosphorus as far as I know. These all can be obtained at our home if we spare a few minutes to prepare our homemade one. For half a liter of full-cream cow’s milk, I got 115 grams of Paneer and the time I spent is approximately 20 minutes. End result is homemade paneer in half the price of store-bought one.

For a family of 4 members, one liter of milk will give us sufficient paneer for evening snacks like paneer 65 or a delicious dinner with paneer.

Again, this is a kids’ friendly food, which gives them enough nutrients in the form of their favorite recipes.

I am going to share here homemade paneer recipe for half a liter of milk and a lemon.

Homemade Paneer / Cottage Cheese

Fresh cheese - protein and nutrients rich - pressed and shaped curd product of milk.

Course Side Dish, Snack
Cuisine Indian
Cook Time 20 minutes
Total Time 20 minutes
Servings 3


  • 1/2 liter Milk Full cream milk preferred
  • 1 no Lemon (medium size) / Vinegar 1 to 2 tablespoons
  • Muslin cloth / Thin white cloth for sieving


  1. Extract juice from a medium-sized lemon.

    Boil milk in medium flame.

  2. When the milk starts to come up, add lemon juice into it and stir.

  3. Be ready with a large bowl enough to hold half a liter of milk - covered with thin white cloth (muslin cloth).

    You will see milk breaks into curd, as you can see in the picture below. At that time, switch off the flame.

    Pour the curd-formed milk into the other bowl to separate curd from the milk water.

  4. Hold the cloth firmly and show it in cold running tap water. This step is necessary to get soft paneer.

    Squeeze it to remove water from the curd. Also you can press it with weighted object to remove excess water.

  5. Place the content in a shallow plate and cover it with the same cloth on top.

    Place any weighted object on top of it. I used a weighted pan (mine is a thick bottomed heavy-weighted pan).

    Wait for at least one hour.

  6. Remove the weight and you can cut the paneer to make cubes.

    Refrigerate it and use within 3 to 4 days.

    Homemade paneer is ready to make delicious recipes.

Recipe Notes

The leftover water after removing paneer is called whey water. It is very rich in protein and it can be reused in many ways.

Whey water can be used for,

  • chapathi dough preparation instead of water,
  • in gravies,  
  • pour it to plants.
  • cook rice or vegetables.

List increases.

For storing paneer, we can refrigerate and use paneer within 3 to 4 days.

If we submerge paneer in water, we can store it in refrigerator for up to a week.

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