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    You are in: Home / Recipes / Homemade Paneer / Panir (Indian Curd Cheese) Recipe
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    Homemade Paneer / Panir (Indian Curd Cheese)

    Total Time:

    Prep Time:

    Cook Time:

    7 hrs 20 mins

    7 hrs 10 mins

    10 mins

    Anu's Note:

    I found this recipe following a link from and thought I'd post it here for all those of you who don't find paneer in local markets. Paneer is a type of fresh cheese used in North Indian cooking. For those interested in more info, use this link:

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    Units: US | Metric


    1. 1
      For channa:
    2. 2
      Pour milk into a heavy 4-quart saucepan, bring to a boil over medium-high heat, stirring occasionally.
    3. 3
      Reduce heat to medium and stir in buttermilk.
    4. 4
      When the curds form a mass (you'll see a clear, pale-yellow whey surrounding the curds), remove pan from heat, let stand, partially covered, for 10 minutes.
    5. 5
      Line a colander with a double layer of dampened cheesecloth.
    6. 6
      Set the colander in the sink or in a bowl if you wish to save the whey (see note).
    7. 7
      Gather together the corners of the cloth, give one or two twists, and tie with a kitchen twine.
    8. 8
      Gently pour the curds and whey into the cheesecloth.
    9. 9
      Hang the cheesecloth bag over the faucet and let the cheese drain for 1 hour, or until it is as thick as yogurt (this is channa).
    10. 10
      If the weather is warm, leave the cheesecloth bag in the colander, set the colander on a plate to catch the drippings, and refrigerate until the cheese has thickened.
    11. 11
      Unwrap the channa and use immediately, or cover and store in the refrigerator for up to 4 days. (Note: Save the whey for making your next batch of paneer, use it for cooking lentils or pilafs, or add it to soups.)
    12. 12
      Yields approximately 10 ounces. Nutrition Infomation: PER OUNCE (channa): 75 calories, 5 g protein, 0 g carbohydrate, 6 g fat (4 g saturated), cholesterol and sodium content is not available, 0 g fiber.
    13. 13
      For Paneer cheese:
    14. 14
      Snugly wrap cheesecloth around the channa to form a"cake."
    15. 15
      Place on a cookie sheet, place another cookie sheet on top and add weights (for example, 2 or 3 large cans of tomatoes, 2 or 3 bricks, a large pitcher of water).
    16. 16
      Let the cheese sit for 2 to 4 hours.Use immediately, or cover and refrigerate for up to 5 days.
    17. 17
      Yields 8 ounces (1 cup). Nutrition Infomation: PER OUNCE (paneer): 100 calories, 7 g protein, 2 g carbohydrate, 7 g fat (5 g saturated), cholesterol and sodium content is not available, 0 g fiber.

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    Nutritional Facts for Homemade Paneer / Panir (Indian Curd Cheese)

    Serving Size: 1 (1614 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 156.4
    Calories from Fat 73
    Total Fat 8.1 g
    Saturated Fat 4.6 g
    Cholesterol 25.4 mg
    Sodium 123.8 mg
    Total Carbohydrate 12.2 g
    Dietary Fiber 0.0 g
    Sugars 14.0 g
    Protein 8.6 g

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