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How to make Paneer from scratch

Course Basics
Cuisine Indian
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 140 gms
Author Rafeeda


  • 1 ltr fresh milk
  • 2-3 tbsp vinegar/ lemon juice


  • Keep a big sieve and a muslin cloth ready. Please the muslin cloth folded to make it thick over the sieve.
  • Heat milk in a saucepan.
  • As the milk starts getting hot, ie. bubbles appear on the side, add in the vinegar or lemon juice. You will start seeing the mixture coagulating.
  • Keep heating it till the water turns colorless (whey) and the milk solid is collected at the top.
  • Switch off and pour into the prepared muslin cloth.
  • Run cold water over the solids just to wash it. Bring the sides of the cloth together and give it a soft squeeze to take off excess water.
  • Place the cloth on a rolling pan or any wooden surface and place a heavy object on top of it (as seen in the third picture).
  • Leave it that way for 30 minutes.
  • After 30 minutes, remove the heavy object and unfold the muslin cloth. Cut the paneer into desired shapes and use immediately or freeze for a week.


1 litre of full fat milk yields around 140 gm paneer. To get creamier paneer, I have read that adding a small packet of cream while doing the coagulation helps.
For more quantity of paneer, you can use double cream milk.
You can collect the whey and use it for making chapathis or watering your potted plants at home.