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Homemade Fresh Paneer
A wholesome Indian recipe crafted for health-conscious eating: nutritious, delicious, and easy to make at home.
⏱5 minsPrep Time
🔥20 minsCook Time
⏰25 mins (+ press)Total Time
👥4Serves
protein-richsports
Full-fat milk curdled with lemon or vinegar, drained and pressed — fresher, softer paneer than most store blocks.
Ingredients
How to Make It
1
Boil milk; add acid gradually while stirring until whey separates.
2
Strain through cloth; rinse to remove acid taste.
3
Press 30–45 minutes; cube and use.
Nutrition per serving
180kcal
Protein12g
Carbohydrates6g
Fat12g
Fibre0g
* Approximate values per serving
Health Benefits
Homemade paneer lets you control freshness and skip additives. Use in measured portions for protein goals.
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Pro Tips
- →Don’t boil hard after curdling.
- →Rinse well.
- →Save whey for kneading dough.
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Variations
- 1Use citric acid.
- 2Make softer for desserts, firmer for tikka.
Frequently Asked Questions
Overcooked after curdling or over-pressed.
Works but yield and softness drop.
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