While it may sound daunting at first, cottage cheese and paneer are two of the simplest cheeses you can make at home, requiring only a few ingredients and minimal equipment.
Best of all, they’re fresher, creamier, and tastier than many shop-bought versions.
Whether you want a creamy scoop of cottage cheese for your breakfast bowl or firm cubes of paneer to drop into a curry, the method is nearly identical.
Ingredients You’ll Need
1 litre whole milk (fresh, full-fat milk works best)
2–3 tablespoons lemon juice or white vinegar
A pinch of salt (optional for cottage cheese)
Step-by-Step Method
1. Heat the Milk
Pour the milk into a heavy-bottomed saucepan and bring it to a gentle boil over medium heat. Stir occasionally to prevent sticking.
2. Add the Acid
Once the milk starts to bubble, reduce the heat and stir in the lemon juice or vinegar slowly. You’ll notice the milk separating almost immediately into curds (the solids) and whey (the liquid).
3. Let It Curdle
Turn off the heat and let the mixture sit for 5–10 minutes. The curds should fully separate from the whey, leaving a yellowish liquid.
4. Strain the Curds
Line a colander with a clean muslin cloth or clean plain tea towel and place it over a large bowl. Carefully pour the mixture through to catch the curds.
For Cottage Cheese
Gather the cloth and gently squeeze out excess whey, but don’t press too hard.
Transfer the curds into a bowl and break them up with a fork.
Stir in a pinch of salt, or even a little cream for extra richness.
Enjoy it fresh with fruit, salads, or on toast.
For Paneer
Gather the cloth and squeeze out as much liquid as possible.
Shape the curds into a flat block while still in the cloth, then place it on a plate.
Weigh it down with a heavy pan or tin for 30–60 minutes.
Once firm, unwrap and cut into cubes. Your homemade paneer is ready for curries, stir-fries, or grilling.
Tips for Success
Use fresh full-fat milk – low-fat milk won’t give you the same creamy result.
Don’t throw away the whey – it’s packed with protein and can be added to smoothies, soups, or bread dough.
Adjust the texture – for softer paneer, reduce pressing time; for firmer cubes, press longer.
Why Make It at Home?
Homemade cottage cheese and paneer are preservative-free, fresher than anything you’ll find on supermarket shelves, and surprisingly quick to prepare. With just milk and an acidic agent, you can turn an everyday ingredient into a versatile cheese that elevates your cooking.
Next time you have a spare litre of milk, try making a batch of cottage cheese or paneer, you’ll be amazed at how easy (and delicious) it is!
Incidentally as I write this my wife and I have enjoyed some freshly made cottage cheese and are waiting for our paneer to be ready! Paneer is ideal in a vegetarian curry.