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How To Make Paneer – Indian Cheese

In an older post I have shared a recipe for making ricotta cheese. Paneer or some call it Indian Cottage Cheese, tastes almost the same as ricotta. It is a straightforward recipe, and hardly takes time, let’s learn how to make Paneer.

I believe this cheese  holds better than ricotta, Ricotta cheese is softer in texture than Paneer, only because Paneer is drained well from whey.

But in general there is nothing you can do with ricotta that you can’t do with Paneer.

how to make paneer

The first time I saw this cheese, I thought it’s Tofu. Now, I know that many like to eat Tofu, but I just can’t develop a taste for it!

What I like about Paneer is, when it’s fried, it’s crunchy from outside, creamy and rich from the inside.

OK, here is the recipe.

How to Make Paneer.

14 Comments

  1. I love paneer! And I always make it at home 🙂 Though I do not add salt.

    • Arinacooking

      I’m about to post some recipes using paneer, and thought posting about how to make it first will be useful 🙂

  2. I’ve made fresh cheeses like Paneer many times, and they really are quite simple to make. I suggest that if you use cheesecloth, you should use two or three layers; butter muslin works quite well and you only need one layer.

  3. I have always wanted to make paneer…thanks for sharing the recipe. And yes, they look so much like tofu.

  4. I have not yet tried Paneer yet, but I heard the nearest Indian store carries it. However, I’m actually surprised with the simple ingredients list and instruction! Really? Maybe I can make it at home!

    • Arinacooking

      Yes, It’s really easy to make it at home, and it tastes far much better and creamier than the store bought.

  5. I love ricotta, and never tried paneer cheese, but looks fantastic since i am cheese lover:)
    Great pics Muna, and very easy recipe.

  6. Lora @cakeduchess

    my mother-in-law makes the most amazing ricotta. I swear it’s also so amazing because of the milk in Italy:)))This paneer looks divine, Muna. Great job:) xx