Traditional Paneer (Indian Cheese)

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 2 litres - Milk
  • 2-3 tbsp - lemon juice

How to Make Traditional Paneer (Indian Cheese)

  • Boil the milk in a stainless steel pot and stir the milk regularly to make sure it doesn't burn.
  • Once you make sure that the milk is thoroughly boiling, remove from the heat and add lemon juice. The milk starts curdling right away.
  • Have another pot ready. Also, you'll need a strainer covered with a cheesecloth.
  • Scoop the curds and whey (the liquid) into the strainer.
  • The whey is not used in paneer, but is a useful ingredient in general. You can make lemonade with it, cook your rice with it, use it in steamed vegetable preparations, soups, etc.
  • The curds should all have remained in the cheesecloth. Wrap the cheesecloth so as to cover the curds completely. Press the cheesecloth a little bit with your hands or a spoon. The point is to squeeze every last bit of whey out of the paneer.
  • Now you have a block of paneer. This has a good consistency.
  • When using it in vegetable preps, you'll want to use it in chunks or cubes, sometimes having fried those cubes separately before adding them to the preparation.
  • Fried paneer cubes are a great addition to rice or peas.