Making Paneer/Cottage Cheese at home

Paneer/ cottage cheese is used in a variety of sweet and savoury dishes. Though it is easily available at sweet shops and the supermarket, I like to make mine at home. For Indian desserts like rasgullas, rasmalai and gulab jamuns, fresh home made paneer is a sure- shot way to get excellent results.

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Here is a stepwise illustration on how to make paneer/cottage cheese/chhena at home.

You need

Milk- 1 litre
Lemon Juice/Vinegar- 1-2 Tbsp diluted with 1/2 a Tbsp of water
Some ice cubes (optional)
How to make Paneer at home1_wm

  1. Bring to boil a litre of milk (though any variety may be used, I prefer fresh cow milk)
  2. Gradually add lemon juice/vineager stirring the milk till the time the milk  mass  separates from the greenish whey/liquid
    IMG_20140617_093455_wm
  3. Turn off the heat
  4. Add 10-12 ice cubes
  5. Strain and wash thoroughly with cool drinking water to get rid of the sour lemony smell
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  6. Transfer to a muslin cloth,tie the cloth holding the corners and hang for 10-15 minutes to drain the excess whey.
    IMG_20140617_092747_wm IMG_20140617_092642_wm

Your fresh homemade paneer is ready to use.
It can be stored in the refrigerator for up to 48 hours but is best used fresh.
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25 thoughts on “Making Paneer/Cottage Cheese at home

      1. Thanks so much for the prompt reply. I boiled the milk yesterday and it’s sitting in the fridge. Gonna go home n make. Wish me luck!!!! 🙂

      2. All the good luck dear..If making rasgullas, make them right after you finish making the paneer. That way they come out softest 🙂

      3. Ya Garima. Am waiting to go back home post work and shall make it right away. Thanks once again ❤

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