Fresh Home made Paneer

Who doesn’t love cheese? Who doesn’t love fresh home made cheese?

I thank my lucky foody stars everyday that I have been able to eat and make paneer. What a delicious thing of beauty it is. Thank you to the beautiful people of the Indian subcontinent for gracing us with this little piece of creamy heaven.

If you feel like reading more about paneer and it’s origin, check out this blog.


2l of fresh full fat milk (long life milk, or any milk that has been UHT processed will not work, trust me I have tried)

30ml of freshly squeezed lemon juice (if you use lemon juice from a bottle, the milk will take longer to curdle, and you will need about 100ml instead of just 30ml)


Bring the 2l milk to the boil in a large cooking or casserole pot

Once the milk is boiling, add the lemon juice

The milk will immediately start to curdle

Stir with a spoon until the whey and water is completely separated

Stain the contents through a cheese or muslin cloth into another large bowl.

Squeeze the cloth as tight as you can to get rid off all the excess moisture

With the cloth still wrapped tightly, run it under cool tap water for 30 seconds, this gets rid of any bitterness

Open up the cloth and add seasoning if you want, I always add a little bit of salt. You can also add pepper or herbs if you want to

Wrap it up tightly again, press it flat with your hand and let in rest under a heavy surface (I used my mortar and pestle, but you can also put in under a chopping board and rest a heavy book on it)

Let it rest for 30 minutes

After 30 minutes, you can cut it into cubes and use it in a variety of dishes

Store in in the fridge in a muslin cloth to avoid it drying out.

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