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.

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
  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
    IMG_20140617_093901_wm IMG_20140618_210008_wm
  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.



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 ❤

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s