How to make Paneer by Manjula, Indian Vegetarian Cooking

How to make Paneer by Manjula, Indian Vegetarian Cooking

Today I will be making paneer. Paneer is a home made Indian cheese. And it is used in many many different ways. Making desserts, appetizers and side dish. Right now I will be making paneer with 6 cups of milk. And it needs little less than 1/4 cup of lemon juice. And I have 1/2 cup of water. So boil the milk on medium high. And try to use the heavy bottom pan so milk doesn’t burn. So we need to stir the milk occasionally. And wait till it comes to boil. It has been about 10 minutes and milk is coming to boil. So I am going to mix this lemon juice with water. And pour it slowly. And you see milk has started separating. So just wait few more minutes. And close the heat. Looks like I need little bit more lemon juice. So you see the it has been curdling up and getting separated. And we just have to wait for couple of minutes. And strain the water. So I have to take the water out from the paneer. So I need this strainer and you can use cheesecloth or muslin cloth. Now I am going to take the paneer in the sink and pour the cold water over it. To remove the flavor of lemon juice. And paneer will get cool off little bit so it’s easy to squeeze for me. So I don’t burn my hands. Now I am going to squeeze some of this water. Because I have run the cold water over paneer so it has made it very easy for me to squeeze the water out. Paneer is ready. Still if you feel that water is not out you can press this under the heavy pot for about half an hour. So to check if paneer is ready you can just take little paneer and just see it. And after rubbing it for few minutes you should be able to make a smooth ball. So looks like this paneer is done. So for if I am making rasgullas, rasmalai or chum chum anything first I have to make rasgulla I like to use the 2% milk. But if you need to make sandesh or anything like sandesh or burfi then it’s better to use the 4% milk. For paneer just for the dish making, cooking with the vegetable you can use 2% or 4 % milk it will not make any difference. So this one I am making it for rasgullas so I have used the 2% milk. This paneer has been sitting under the heavy pan for about an hour. So this is firm enough to make the subji’s like palak paneer or mutter paneer. And so you cut these in any size of cubes you would like. Thank you. And I will see you again with a new recipe.

100 Replies to “How to make Paneer by Manjula, Indian Vegetarian Cooking

  1. Hi, I am confused with percentage of milk that have to b used. As u told to take 2 n 4% of milk to be used according to our desired dishes, so do v hav to add water to the milk? To make paneer u used 6 cups of milk so do u add water in the milk? I am confused pls reply, I tried once but before watching ur video. I did the same steps but paneer was very hard and it was not soft to make balls. Pls clear my doubt aunty ji. Thank u.

  2. I used to have problem with paneer as i dnt hv fresh milk but then i found a solution for 2 litres milk 3 table spoon lemon juice mixed with half cup water and you have to boil the on high flame hope it helps

  3. Hi Manjula Aunty, I made paneer following your recipe & it came out right. Then I made Cham Cham and ras malai. I need to tweak the sugar syrup for Cham Cham otherwise it worked great. Thanks so much!

  4. When doing the paneer you do not add water to the milk. You add water to the lemon juice. You boil the milk add the lemon juice then strain it rinse the paneer with water. So the paneer does not come out hard do not squeeze all the water gentle release the water and then leave in the cloth then put another cloth on counter place the paneer on top of that place a heavy object pan or such over and let set for one hour to two dep on your liking. Hope this helps

  5. Thankyou Manjula, you are a lovely woman to take your time and teach us. I have had no luck using yogurt from store as starter. And your process is much easier than other ways I have been taught. I will make it this way from now on.

  6. Namaste Aunty. Can 6% fat milk be used for making paneer for Vegetables etc.??……Till I saw your vids, I used to think my momis best cook in world!…..Just lllllovvveee you!!!

  7. I had the same problem so what I did is rinse and drain the paneer twice. If you see at 3:30 in the video she leaves the paneer in the same water even though she is rinsing it is not being drained properly. Avoid this step and you should not get that lemon after taste. Good Luck.

  8. dear manjula ( i really like your name) thank you very much for the recipie. i love palak paneer and i'm showing all my friends here in germany how to make paneer and they all love it.

  9. yes, u can use skimmed milk but suppose1kg full cream milk yield 250grams of paneer than about 2-3 kg skimmed milk will yield the amount of paneer.

  10. I made this came out great! 1 gallon of milk makes 1 pound 4 ozs I am going to make vegetable korma. The rinsing in the cold water is a great tip.

  11. Thank u for your great revipies, i am a big fan of u, 🙂 can we use cottage cheese instead paneer or they are different? for paneer curry or mattar paneer? what about for chum chum? i cant make the paneer good for some reason.

  12. Thank you. I love your videos. Is that a special kind of cloth that you use to strain the paneer? Where could I get it?

  13. Can u explain again how to make it firm if i want to use it for cooking purpose?
    Btw u look exactly like my grandma.. Staying overseas without her makes life really impossible but watching your videos for some weird reasons is very comforting. Thank you

  14. God! Bless you Aunty thanks a ton for posting your lovely recipes! its a great help for people like me who are away from homeland in different countries..Thanks Again! Abhishek..x

  15. Hello,
    Thank you for the great recipe ! I tried it and I had exactly the same Paneer I used to eat in India.
    I've always had a question regarding Paneer : is there any tip to make it more "tasty" ? I know it's better if we use it in a meal, but what if I want to enjoy it alone in a sandwich and to have more taste in it ?

  16. i got my muslin/cheese cloth from mitre 10 a hardware store
    you could try bunings or other stores they might have them

  17. Good to know. I have been making this all along. Though I was trying to make cottage cheese. I ended up with this. I used it like ricotta cheese.

  18. i'm planning to make some tomorrow, but instead of using lemon i plan to use nigari. this is used to make tofu and i read in internet that i was also ok to use it with cow milk. Thank you for your video!

  19. did your mother teach you to cook Auntie? My mother never taught me anything, so now I have tolearn on you tube.   I like your vids

  20. Hi Manjula, I like very much your recipes… thank you!
    I should want to have from you the recipe to make Bengali Rasgulla, can you help me and show us your following how you make it? thank so much, your dishes are very delicious 😀

  21. I just made my first batch with a whole gallon of organic whole milk and it is beautiful!  It is tasty and cut beautifully into cubes!  I can't wait to use it in my pakak paneer tomorrow!  Thank you!

  22. Hello,
    I used 1/2 gallon of organic whole milk, boiled it and added lemon juice but it did not curdle. I added extra lemon juice and still no curdle. Any suggestions?
    Thanks for your time.

  23. hi Manjula ji, what is 2% or 4% milk ? Here in australia, they call it full cream milk or skimmed milk, which one is better for making paneer ? Thanks

  24. It's better to use non pasteurized milk only found at stores like whole foods and trader joes It will work with regular organic milk but it takes more time and is more work

  25. Hello. First I have to say that I love your videos. Now to my question. I did the panner as you showed. But when I put the cubes in my korma they separated again. What did I do wrong?

  26. Hello Auntie Manjula, I try not to waste any nutrition. Can the whey water that is left after draining the paneer curds be used for water in other dishes, such as dal or curries, without changing their flavor? How else can the leftover whey be used? Thank you.

  27. Manjula, would you consider adding salt when making paneer ? I think without salt it would not have much flavor ? Thank you for showing this method. When I lived in the UK, I could buy paneer in any grocery. Where I am now, I cannot find it nearby.

  28. Thanks Manjula. Your tutorial is excellent. Great recipe. I will try this recipe out.. Thanks for sharing

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