The Best Homemade Paneer Paneer Recipes

You can of course, use it fresh, just as it is for a melt-in-the-mouth texture, or pan-fry it to create a crispy, golden crust. It’s also a delicious addition to Indo-Chinese favourites like Chilli Paneer, Hakka Noodles and Paneer Manchurian.

Watch how to make Homemade Paneer

What is paneer?

Paneer is a versatile, non-melting white cheese from the Indian subcontinent. It slices, browns and can be used in multiple dishes from savoury to sweet. Historically, paneer was an important source of protein for vegetarians in the Indian subcontinent, especially in regions where meat consumption was less common (North). Paneer was an ideal protein source as it could be easily made at home with very basic equipment and did not require any refrigeration. Paneer consumed in ancient India was made using different types of milk, including cow’s milk, buffalo milk, and goat milk. Over time, paneer became an essential ingredient in many traditional Indian dishes, and its popularity has continued to grow both in India and around the world. Paneer is now enjoyed in many cuisines, and it is commonly used as a vegetarian protein substitute in dishes that would typically contain meat. In summary, paneer has a rich and varied history in Indian cuisine, and it continues to be a popular and beloved ingredient in traditional and modern cooking alike.

The most famous paneer dishes

How to cook with paneer

Paneer won’t melt or become gooey the way Cheddar or mozzarella will. It is a non-melting, non-aged cheese that we typically make using cow’s milk set with acid. Since paneer doesn’t melt, it’s incredibly versatile. For example, you can cut it, crumble it, mash it, or even knead it into dough. Use it in everything from curries and kebabs, to samosas, breads and more. Jump to the end of this post to see my 12 delicious ways to cook with Paneer.

How to curdle milk for Homemade Paneer

My preference is to use lemon juice to curdle the milk. This can be either fresh or bottled lemon juice. You can also use vinegar, citric acid, yoghurt or even leftover whey from a previous batch of paneer to curdle the milk. For 2.5L milk you’ll need the following quantities of each:

How to make soft paneer

This is a super common question and one I’m asked often. The answer is simple: Use milk with ample fat content and curdle the milk slowly you don’t shock the curds into separating quickly. Dilute the acid with water to encourage a slow separation. The last thing to remember is to ensure you don’t press it too hard. A small amount of moisture in the cheese will keep it squidgy. Ultimately, try to introduce temperature changes gradually.

Simple changes you can make for softer paneer:

Dilute the acid when using lemon, vinegar or citric acid to facilitate a gentle separation of curds and whey. Use high-fat milk – at least 2% fat (this will also improve yield) Rinse the cheese in warm water instead of cold

Paneer for sweet and savoury dishes

Follow my recipe to make perfect paneer, whatever your intended use for it may be. Whether you want to make cubes for Chilli Paneer and Paneer Tikka, crumble it for Paneer Kulcha or use the drained and kneaded chhena for making Rasmalai.

Is paneer the same as cottage cheese?

The process for making the Indian cheese, paneer is actually very similar to making ricotta. The final result is more akin to a firm ricotta than it is the western style of cottage cheese, which contains lumpy cheese curds in a yoghurt-like whey. This said, you will find that like cottage cheese, paneer is high in protein and lower in fat than other hard cheeses like Cheddar, for example.

How to make Paneer in 30 minutes

The process for making paneer at home is incredibly simple. The part that takes the longest is boiling the milk! Here’s how to make paneer at home in 5 simple steps, all done in under 30 minutes.

Infuse your paneer with extra flavour! How to make Masala Paneer

This recipe is highly customisable and can be transformed with just a few changes to the herbs and spices used. Here are some of my favourite Paneer flavour infusions, for example:

My original Masala Paneer: Ground black pepper, ginger paste, chilli flakes, fresh coriander. Indo-Chinese Masala Paneer: Chinese 5-spice, ginger paste, green chillies, chopped spring onion. Jamaican Jerk Masala Paneer: Ground allspice, dried thyme, dried garlic powder, chopped scotch bonnet chilli. Tex-Mex Masala Paneer: Smoked paprika, ground cumin, dried onion powder, chopped coriander. Mediterranean Masala Paneer: Sliced olives, chopped sundried tomatoes, garlic paste, dried oregano, fresh basil.