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Paneer Cheese

Don't be intimidated to make your own paneer cheese at home! You'll never need to search for paneer at the grocery store again after trying this easy, delicious paneer. Perfect for Indian curries or, as a tasty snack.
Prep Time30 mins
Cook Time10 mins
Course: Appetizer, Condiment, Main Course
Cuisine: Indian
Servings: 10 ounces
Calories: 90kcal


  • Cheese cloth
  • Thermometer


  • 1/2 gallon whole milk NOT UHT pasteurized
  • 1/4 cup distilled vinegar
  • 1/4 tsp salt


  • Pour milk into a large saucepan. Warm the milk, stirring occasionally, to just barely simmering. You don't want the milk to get warmer than 200'F.
  • Add vinegar and stir to combine. The milk will begin to curdle immediately. Let sit for about 10 minutes.
  • Line a strainer with cheesecloth. Carefully pour the curdled milk over the cheesecloth, catching all the curds. Collect the liquid (whey) to use in other recipes if you want!
  • Collect the cheese curds in the cheesecloth and squeeze out as much of the liquid as you can. You may have to let the cheese cool before you can touch it!
  • Place the curds (in the cheesecloth) on a large dinner plate. Sprinkle with salt. Gently press the curds into a rough 6-inch square.
  • Place another dinner plate on top of the curds. Put something heavy on the top plate. I like to use a large 32oz can or 2 boxes of broth!
  • Let the cheese sit for 30-60 minutes. Use immediately, or keep in refrigerator for up to 3 days. The cheese will be less crumbly if you refrigerate it.


Nutrition Facts (per 1oz): 90 calories, 7g fat, 5g saturated fat, 25mg cholesterol, 1g carbohydrate, 0g fiber, 0g added sugar, 6g protein, 50mg sodium, 200mg calcium, 20mg potassium, 130mg phosphorus, 0mg oxalate