How to make paneer

Paneer is a homemade Indian cheese. In eastern parts of India it is generally called CHHENA. Its easy to make and completely vegetarian. Paneer is used in different ways for making desserts, appetizers and main course dishes.


1 litre milk
2 tbsp lemon juice


1: Mix lemon juice in half cup of hot water and put aside.

2: Boil the milk in a heavy bottomed pan over medium heat, stirring occasionally, making sure not to burn milk.

3: As the milk comes to a boil, add the lemon juice gradually and stir the milk gently. The curd will start separating from the whey, turn off the heat.

4: Once the milk fat has separated from the whey, drain the whey using a strainer line with cheesecloth, or muslin cloth.

5:Wrap the curd in a muslin cloth, rinse under cold water, and squeeze well. This process takes out the sourness from the lemon.

6: Hang the muslin cloth for 15-20 minutes so that all the whey is drained out.

7: To make the paneer into a block tie the muslin and place it under something heavy.

8: The paneer can now be cut into chunks and used as required.


The paneer will keep in an airtight container in the refrigertor for upto a week.

Don’t drain it off the whey in the sink because it is can be used as a healthy addition for boiling rice, kneading dough to make rotis or parathas!

Meet you all again with another interesting recipe, till then it is bye from Archana.

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