The Easiest Way to Make Cottage Cheese and Paneer at Home

There’s something incredibly satisfying about making cheese in your own kitchen. 

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.

Making Simple Paneer Cheese at Home: A Step-by-Step Guide

We just posted a blogpost on how to make a simple vegan paneer. 

However, my wife and I aren't vegans, so we decided to share with our readers the non-vegan paneer recipe that we use when we make our own paneer at home.

Paneer, a staple in many Indian dishes, is a fresh cheese that’s incredibly versatile and easy to make at home. Whether you want to add it to a curry, grill it for a salad, or simply enjoy it as a snack, homemade paneer can elevate your culinary creations. Here's a straightforward guide to making your own paneer cheese at home.

Ingredients

1 litre of whole milk

2-3 tablespoons of lemon juice or white vinegar

A pinch of salt (optional)

Equipment

A large pot

A wooden spoon or spatula

A cheesecloth or muslin cloth

A colander

A heavy weight (like a large can or a pot filled with water)

Step-by-Step Instructions

1. Heat the Milk

Pour the milk into a large pot and place it on medium heat. Stir occasionally to prevent the milk from burning or sticking to the bottom of the pot. Heat the milk until it just begins to boil.

2. Add the Acid

Once the milk reaches a boil, reduce the heat to low. Add the lemon juice or vinegar one tablespoon at a time, stirring gently after each addition. You should see the milk begin to curdle, with the curds separating from the whey. If the milk doesn’t curdle, add a little more lemon juice or vinegar.

3. Separate the Curds and Whey

Turn off the heat and let the mixture sit for a few minutes to allow the curds to fully form. Place a colander lined with cheesecloth or muslin cloth over a large bowl. Carefully pour the curdled milk into the colander, allowing the whey to drain into the bowl.

4. Rinse the Curds

Rinse the curds under cold running water to remove the acidic taste of the lemon juice or vinegar. This also helps to cool down the curds, making them easier to handle.

5. Drain and Press the Paneer

Gather the corners of the cheesecloth and twist to squeeze out as much whey as possible. Tie the cloth tightly and place it on a flat surface. Put a heavy weight on top to press the paneer into a firm block. Let it sit for 30-60 minutes. The longer you press, the firmer the paneer will be.

6. Unwrap and Use

After pressing, unwrap the cheesecloth and transfer the paneer to a clean surface. Cut it into cubes or any desired shape. Your homemade paneer is now ready to use in your favourite recipes!

Tips and Tricks

Whole Milk: For the best results, use whole milk. The higher fat content helps to produce a richer and creamier paneer.

Acidity: Lemon juice tends to leave a slight citrusy taste, whereas vinegar is more neutral. Choose based on your taste preference.

Storage: Store the paneer in an airtight container in the fridge. It will keep for up to a week. If you want to store it longer, you can freeze it, but the texture may change slightly.

Flavouring: For a twist, add some herbs or spices to the milk before curdling, such as crushed black pepper, cumin seeds, or fresh herbs like coriander and mint.

Enjoying Your Homemade Paneer

Paneer is incredibly versatile and can be used in a variety of dishes. Here are a few ideas:

Paneer Tikka: Marinate the paneer cubes in a mixture of yoghurt and spices, then grill or bake until golden.

Palak Paneer: Cook paneer in a creamy spinach sauce for a classic and nutritious dish.

Paneer Bhurji: Crumble the paneer and sauté with onions, tomatoes, and spices for a quick and flavourful scramble.

Paneer Skewers: Skewer paneer cubes with vegetables and grill for a tasty starter or side dish.

Making paneer at home is a rewarding process that brings fresh, homemade goodness to your table. It’s simple, quick, and a great way to add a personal touch to your cooking. Enjoy the delicious results and the satisfaction of making your own cheese from scratch!

How to Make Vegan Paneer at Home: A Simple Guide

Paneer is a beloved staple in many Indian dishes, known for its creamy texture and versatility. For those following a vegan diet, traditional paneer made from dairy is off the table. 

However, you can still enjoy this delicious ingredient by making your own vegan version at home. Here’s a straightforward guide to making vegan paneer using tofu and a few simple ingredients.

Ingredients

1 block of firm tofu (400 grams)

2 tablespoons of nutritional yeast

2 tablespoons of lemon juice

1 teaspoon of salt

1 teaspoon of garlic powder (optional)

1 teaspoon of onion powder (optional)

1 tablespoon of olive oil (optional, for a richer texture)

Equipment

A clean kitchen towel or cheesecloth

A heavy weight (like a large can or a pot filled with water)

A mixing bowl

A cutting board

A knife

Step-by-Step Instructions

1. Prepare the Tofu

Start by draining the tofu and pressing out any excess water. Wrap the tofu block in a clean kitchen towel or cheesecloth, and place a heavy weight on top. Let it sit for about 30 minutes. This process helps to remove moisture, giving the tofu a firmer texture that’s more similar to traditional paneer.

2. Marinate the Tofu

Once the tofu is pressed, cut it into cubes or your desired shape. In a mixing bowl, combine the nutritional yeast, lemon juice, salt, garlic powder, onion powder, and olive oil (if using). Mix well to create a marinade.

3. Coat the Tofu

Add the tofu cubes to the bowl and gently toss them until they are evenly coated with the marinade. Let the tofu sit in the marinade for at least 15-20 minutes to absorb the flavours. For a more intense flavour, you can marinate the tofu for several hours or overnight in the fridge.

4. Cook the Tofu

You have a few options for cooking the tofu, depending on the texture you prefer:

Baking: Preheat your oven to 180°C (350°F). Spread the marinated tofu cubes on a baking tray lined with parchment paper. Bake for 25-30 minutes, flipping halfway through, until the tofu is golden and slightly crispy on the outside.

Pan-Frying: Heat a non-stick pan over medium heat. Add a little oil and fry the tofu cubes until they are golden brown on all sides.

Grilling: Skewer the tofu cubes and grill them until they have nice grill marks and are heated through.

5. Use Your Vegan Paneer

Your homemade vegan paneer is now ready to use in your favourite recipes. It can be added to curries, salads, wraps, or enjoyed as a snack.

Tips and Tricks

Firm Tofu: Ensure you use firm or extra-firm tofu for the best texture. Silken tofu will not hold up well in this recipe.

Flavour Variations: Experiment with different marinades to create unique flavours. Try adding curry powder, smoked paprika, or fresh herbs to the marinade.

Storage: Store any leftover vegan paneer in an airtight container in the fridge. It will keep for up to a week.

Texture: If you prefer a chewier texture, freeze the tofu before marinating. Freezing and then thawing tofu changes its texture, making it more sponge-like and better at absorbing flavours.

Enjoying Your Vegan Paneer

Vegan paneer can be used in a variety of dishes, just like its dairy counterpart. Here are a few ideas:

Vegan Palak Paneer: Cook the vegan paneer in a creamy spinach sauce for a delicious and nutritious meal.

Vegan Paneer Tikka: Marinate the vegan paneer in a mixture of plant-based yoghurt and spices, then grill or bake until golden.

Vegan Paneer Skewers: Skewer the vegan paneer with vegetables and grill for a tasty starter or side dish.

Vegan Paneer Stir-Fry: Stir-fry the vegan paneer with your favourite vegetables and a splash of soy sauce for a quick and easy meal.

Making vegan paneer at home is a simple and rewarding process. It allows you to enjoy the familiar texture and taste of paneer while adhering to a plant-based diet. With just a few ingredients and steps, you can create a delicious addition to your vegan cooking repertoire. Enjoy the flavours and satisfaction of homemade vegan paneer!

Crafting Homemade Paneer Cheese: A Simple Guide

Paneer, a versatile and beloved cheese in Indian cuisine, has been savored for centuries. Its creamy texture and mild taste make it a delightful addition to numerous dishes, from curries to desserts. 

Whilst shop-bought paneer is readily available, there's something special about crafting it at home. 

Not only does it allow for customisation, but it also ensures the freshness and quality of the cheese. In this guide, we'll explore the basics of making paneer cheese right in your kitchen.

Ingredients:

To embark on your paneer-making journey, you'll need:

1 liter of whole milk (organic, if possible)

2-3 tablespoons of lemon juice or vinegar

Cheesecloth or muslin cloth

Strainer

Heavy-bottomed saucepan

Method:

Heat the Milk:

Pour the milk into a heavy-bottomed saucepan and place it on medium heat. Stir occasionally to prevent the milk from sticking to the pan's bottom. Allow the milk to come to a gentle boil.

Add Acid:

Once the milk reaches the boil, reduce the heat to low and add the lemon juice or vinegar gradually while stirring continuously. You'll notice the milk starting to curdle, with the whey separating from the curds. Keep adding the lemon juice or vinegar until the whey becomes translucent, and the curds have completely separated.

Strain the Curds:

Place a strainer lined with cheesecloth or muslin cloth over a large bowl or sink. Carefully pour the curdled milk into the strainer, allowing the whey to drain away. Gently rinse the curds under cold water to remove any residual taste of the acid.

Press and Shape:

Gather the corners of the cheesecloth and twist them together to form a bundle. Press down on the bundle to remove excess whey and shape the curds into a firm block. You can place a heavy object on top of the bundle to aid in pressing. Allow the paneer to set for about 30 minutes to an hour.

Refrigerate:

Once the paneer has been pressed and shaped, refrigerate it for at least an hour to firm up further. This will make it easier to slice or cube for cooking.

Enjoy:

Your homemade paneer cheese is now ready to be used in various culinary creations! Whether you're adding it to a rich curry, grilling it for a smoky flavor, or incorporating it into desserts, the possibilities are endless.

Tips:

Use fresh, high-quality milk for the best results.

Adjust the amount of lemon juice or vinegar based on the freshness and acidity of your chosen ingredient.

Don't discard the whey! It can be used in soups, smoothies, or as a substitute for water in bread or pastry recipes.

Experiment with different herbs and spices to flavor your paneer, such as cumin, coriander, or chili flakes.

Conclusion:

Making paneer cheese at home is a rewarding and surprisingly simple process. By following these basic steps, you can create fresh, flavorful paneer that elevates your dishes to new heights. Whether you're a novice in the kitchen or an experienced cook, crafting your own paneer adds a personal touch to your culinary adventures. So why not give it a try and indulge in the joy of homemade cheese? Your taste buds will thank you!