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Simple and Easy Recipes

Paneer (Indian Cottage Cheese)


In vegetarian world 'paneer' plays a very important role. But in nonvegrtarian world it also offers various special dishes. Homemade paneer has its own frshness and taste. There is no comparison between homemade and store bought. I always use homemade fresh 'paneer' in my cooking. You can make several dishes with this. So, try this in your kitchen and I can give you guarantee that you will never buy from store again.

Paneer (Indian Cottage Cheese)


  • Full fat milk 2 lt.
  • 2 - 3 lemon's juice.

Paneer (Indian Cottage Cheese)


Take a vessel, pour the milk. Bring it to boil. Stir with a spatula occasionally.
When it starts boiling add the lemon juice. You can add beaten curd / vinegar also instead of lemon juice.
Turn of the gas. Stir half times. Do not stir frequently.
When the milk curdles strain the water.
Cooking Step: Paneer (Indian Cottage Cheese)
Wash the curdled milk in cold water for 2-3 minutes. Again strain the water.
Put the curdled milk in a thin cloth. Squeeze the excess water with the pressure of your hand.
Cooking Step: Paneer (Indian Cottage Cheese)
Then put the entire thing under a pressure like a big glass bowl with water for 2 hours.
For this pressure the curdled milk will set as paneer.
Cooking Step: Paneer (Indian Cottage Cheese)
Then remove the pressure and cloth. Cut the paneer in cubes or any shape of your choice.

Your paneer is ready ...
  • Cook this paneer with any gravy or as appetizer ...

Paneer (Indian Cottage Cheese)

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