Paneer Recipe | Cottage Cheese | Homemade Paneer Step by Step (Without Vinegar or Lime Juice)

Paneer, also known as Indian Cottage Cheese, is one of the most loved and widely used ingredients in Indian cuisine. This soft, fresh cheese is traditionally made by curdling full-fat buffalo or cow milk and is used in countless vegetarian dishes.

Ingredients

• Full Cream Milk – 1 litre

• Curd – 4 tbsp

Preparation Method 👩‍🍳

Note: It is best to use full-cream milk for rich taste and soft texture.
You can also use toned milk or any milk brand available at home.

I have used full-cream milk for this paneer recipe.

"Yaan Petra Inbam Peruga Ivvaiyagam"

(Let's the World get the same Bliss that I got from our lord)

Tirumular

With this easy homemade paneer recipe, you can prepare super soft and fluffy paneer at home, without using vinegar or lime juice. The paneer made using curd has a naturally mild taste, no sourness, and a beautiful texture—just like restaurant-style paneer.

Using this paneer, you can prepare delicious dishes such as Paneer Tikka, Paneer Chilli, Shahi Paneer, Palak Paneer, Paneer Butter Masala, Kadai Paneer, and many more 🥘.

Let’s see how to make paneer at home using simple ingredients.

Normally, vinegar or lime juice is used to curdle milk.

But trust me—using curd gives very fluffy and soft paneer without any sour taste 👍.

Step 1: Boiling the Milk

Pour the milk into a vessel and bring it to a boil.

Once the milk starts boiling, reduce the flame to medium and add 1 tablespoon of curd to the milk.

Keep stirring continuously.

Step 2: Curdling the Milk

At an interval of every 2 minutes, keep adding 1 tablespoon of curd, one by one, while stirring.

The milk will now slowly start to ferment and separate.

Once the paneer separates completely from the whey, switch off the stove.

Let it rest for 5–10 minutes.

Step 3: Straining the Paneer

Next, strain the paneer using a clean cheesecloth.

Rinse the paneer with cold water 3–4 times to remove any residual curd taste.

Gather the ends of the cloth and squeeze out the excess liquid.

Press the paneer gently to release more water.

Step 4: Shaping the Paneer

Take two plates.

Place one plate upside down.

On the inside of the other plate, place the paneer along with the cloth.

Spread it evenly and fold the cloth neatly over the paneer to give it a proper shape.

Once the cloth is folded well without shrinking the paneer, turn the plate upside down.

I placed a 5 kg weight for about 15–20 minutes.

Place a heavy vessel or weight on top and leave it for 20–30 minutes.

Step 5: Storing the Paneer

After resting, remove the cloth.

Cut the paneer into cubes as per your preference and refrigerate.

Homemade paneer stays fresh for 4–5 days in the chiller tray.

Before adding it to any recipe, you may lightly fry the paneer in oil for better texture.

Note: From 1 litre of milk, you will get approximately 200 grams of paneer.

That’s it! Your Super Soft Homemade Paneer is ready ✨

Fresh, soft, and preservative-free paneer made easily at home 🧀💛.

Final Note ❤️

Homemade paneer not only tastes better but is also healthier and fresher than store-bought versions.
Once you try this method, you’ll never go back!

I hope you enjoyed this simple and authentic paneer recipe and will try it in your kitchen.

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