Homemade Paneer

Paneer (homemade cottage cheese) is a white cheese with a tofu-like crumbly texture and a mild creamy flavor. It can be made easily at home as well, with just two ingredients– milk and lemon. Homemade panner is incredibly fresh and soft and can be used in a variety of dishes, from starters to dessert.

The best paneer is made from raw, toxin-free milk. When I lived on a farm where the cows fed on agro-toxin-free grass, I loved making paneer frequently to utilize the surplus supply of milk and at the same time enjoy a wide range of different dishes  – curries, tikkas, pulao – all made with paneer. Unfortunately, raw milk isn’t always easy to find, and hence you can make this paneer recipe with any organic animal milk that hasn’t been ultra-pasteurized.

Homemade paneer is made by boiling milk, adding lemon juice, and then separating the liquid from the curd-like crumble. Alternatively, you can also use vinegar instead of lemon juice. Vinegar will give a more firm paneer block, while lemon juice or curd will yield soft, crumbly paneer.

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