Paneer (Panir)

Recipe by JacquelineS

Easy to make paneer, and much better than store-bought.

Top Review by Wobin

I made this with 1 quart of milk, 1/4 cup of water and a couple squirts of lemon juice. This Panir was wonderful!! It came to a perfect, creamy, pretty little ball. Now searching for a good Palek Panir recipe to go with it (the one i tried failed... the only good thing about it was the perfect Panir). Thank you!

Ingredients Nutrition


  1. Boil water in a large pot, then add milk.
  2. Bring to a full foaming boil, stirring to prevent sticking.
  3. Lower heat, the add lemon juice stirring constantly.
  4. Soft curds should appear in 10-15 seconds, separating from the light yellow, clear whey.
  5. Remove from heat and allow to stand 5-6 minutes.
  6. Line a colander with finely woven tea towels (not cheesecloth!).
  7. Use a slotted spoon to remove the curds from the pot and into the towel-lined colander. Use fine strainer to get the smallest remainders.
  8. Gather the corners of the towels and twist into a tight ball.
  9. Put a weight (heavy pan?) on top of the ball and let it rest 10 minutes.
  10. Unwrap and use in recipe or wrap in plastic and refrigerate.

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