• Whole milk – 2 liters
  • Lemon juice or vinegar – ¼ cup or 3 tablespoons
  • Salt – ¼ to ½ tablespoon

Equipments Required

  • Saucepan – 4 quarts
  • Cheese cloth
  • Strainer or colander
  • Weights – about 32 ounces – maybe a tomato can

Paneer which is one of the most loveable recipes among food lovers and adding cheese into it can take you to another level. The smoothness of cheese when mixed with paneer provides an authentic taste to this dish.


  1. Heat the milk, but don’t boil it. Put the container on a medium flame for 20 minutes. Let it simmer, and stir occasionally. Do not let the milk stick at the bottom. You will get to know the milk is ready when foam appears to float and becomes steamy.
  2. Now add juice of lemon in the milk. Stir it well. You will notice that the milk has started to curdle. Do not worry if the curdling process doesn’t start immediately. Now cover the container and let it mix for 10 minutes. Towards the end of these 10 minutes, the milk should have curdled, with water (yellow) and must have separated.

  1. Now take a colander or strainer and line it with a cheese-cloth and set it up. Put a bowl under the strainer. Now carefully pour the curdled milk into the strainer, and allow the water to collect in the bowl below.
  2. Now pick up the cheesecloth and squeeze it. So that, any extra water trapped in the curds can be allowed to escape. Do this gently and carefully to get rid of all the excess water.

  1. Now open the cheesecloth and add salt to it and taste it. Add more if desired. Press the obtained curds again, and place it on a plate. Make it into a shape, preferably rectangle. Put the cheesecloth above it and then put on it the weight.
  2. Let it sit for 15 minutes or up to 1 hour. Your paneer is ready to be used in a variety of delicious cuisines, and also can be stored for up to about 2 days when refrigerated.

If you are fond of paneer and cheese then this is the best combination for you. If you are carving for cheese then go for it without wasting any time.


Do not use pasteurized milk as it won’t curdle.


You can use vinegar instead of lemon juice and nut bag instead of cheesecloth.