Homemade Paneer (Cottage Cheese)

Paneer is loaded with healthy fats, proteins and very low in carbs. 
Making Paneer (cottage cheese) at home is very easy. I always make Paneer at home. Here is the step by step method to make Paneer.

Full fat milk ------ 2 liters
Alum(fitkari)/ Lemon juiceVinegar/ Curd 1/4 cup 
whatever available in the kitchen.

Let's make Paneer
Step 1. Pour milk to a heavy bottom pot and bring it to a boil on a medium flame. Stir occasionally to ensure the milk doesn't get burnt at the bottom.

Step 2.  Meanwhile spread fresh handkerchief or muslin cloth over the strainer. Place this over a large bowl to hold the things. For hygiene purpose, use unused cloths.
                               I am using Alum to curdle the milk. 
Step 3. When the milk comes to boil, turn the heat low and wait for 5 minutes. Slowly incorporate the vinegar or lemon juice. 
If you are using Alum (as I am doing), dip  the alum cube into the milk and make 2 circles in a slow motion. Then gently stir the milk until you see the entire milk begins to curdle.

Step 4. If the milk doesn't curdle fully, then pour some more lemon juice.
If you are using Alum, dip the alum and make couple of more circles as required. Stir and wait until the entire milk curdles.

Step 5. When you see the whole pot of milk curdles and the light mint coloured water, turn off the stove immediately. if you continue to heat at this stage, Paneer may become hard.

Step 6. Pour the entire Paneer into the strainer and let it settle for 30 second.

Step 7. Take out the Paneer from the strainer, twist the muslin cloth and make a knot, squeeze any excess water.

Step 8. Keep the muslin cloth on a plate, place a heavy object over it like cast iron or 1 to 2 kg rice container etc.

I have this stone mortal pestles, this is really heavy. I always use this to set  Paneer.

Step 9.  After 30-40 minutes remove the cloth and your paneer is ready. Cut it the way you like.

  • Adding too much of  alum or lemon juice or vinegar will make the Paneer harder and grainier. So adding little by little and more as needed until it curdles.
  • Use only full fat milk or whole milk, You will get more Paneer and set well.
  • Refrigerate the Paneer it will stay fresh  around 2-3 weeks.
  • Rinse it under running water to remove the smell of the lemon juice. if you like lemony Paneer then skip this part.

 Happy cooking :)


  1. How much paneer we can make from 2ltrs full fat milk?

  2. Hi Falguni Sanghvi
    2 liter of full fat milk makes 500 to 700 grams of Paneer. 😊

  3. Did you leave the full alum piece in the milk or just dunked?


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