How to Make Paneer (Cottage Cheese) | Pak Ladies

How to Make Paneer (Cottage Cheese)


Cottage cheese is a loosely packed cow’s milk cheese distinguished by its slightly bland taste and the whey which is left in with the cheese curds. The cheese is designed to be eaten fresh, and is highly perishable. There are a number of uses for cottage cheese, ranging from a dish in and of itself to a substitute for ricotta in dishes like lasagna. Most grocers carry cottage cheese, and it is also often available directly through dairies.

Paneer (Cottage Cheese)

1 Litre Full Fat Milk (Preferably the UHT milk as it gives better results)

200 ml of Yogurt or Butter Milk

2 Tablespoons of Lime Juice
2 Tablespoons of White Vinegar

Note that you only need one of these items. As they are needed to curdle the milk.


  • Take a large heavy bottomed pan.
  • Pour all the milk in it and bring it to a boil over medium heat.
  • Stir occasionally to avoid the milk sticking to the bottom of the pan.
  • Once the milk boils over reduce the heat.
  • Quickly add yogurt (or vinegar or the lime juice whatever your preference).
  • The milk will start to curdle and you will see the lumps of curds separated from the yellow water like substance.
  • If this is not the case then add more yogurt ( or vinegar or the lime juice whatever you have used in step 5).
  • Take another big pan and sieve the mixture using a big sieve or a colander).
  • The water liquid will collect in the pan at the bottom. Keep it aside. (You can preserve this liquid to add to your curries or even cook rice in it.
  • The thick mass will collect in the colander or the sieve.
  • Take a muslin cloth and put this thick mass in it and hold all sides of the muslin cloth and twist the cloth to squeeze the thick mass.
  • You will see the water oozing out of the muslin cloth.
  • We need to press this hard to make it into a thick paneer. You can take a big heave pan and fill it water and put it on top of the muslin cloth which is holding the cheese (the thick mass).
  • Leave it for an hour or so and transfer the cheese into refrigerator.
  • The cheese which you get in the shops is normally thicker than what you make at home as the commercial ones has corn starch in it.
  • The cheese which you make at home will be sweeter and bit soft and supple.
  • This paneer can be used to cook paneer dishes like Matar Paneer, Shahi Paneer, Paneer Kofta, Malai Kofta or many of the desserts.


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