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# Homemade Paneer – 2 Ways
| | |
| ---------------- | --------- |
| **Prep time** | 5 min |
| **Cook time** | 10 min |
| **Resting Time** | 20 min |
| **Total time** | 35 min |
| **Serves** | 350 grams |
Per grams.
| Nutrient | Amount |
| ------------- | ------ |
| Calories | 1 kcal |
| Carbohydrates | 1 g |
| Protein | 1 g |
| Fat | 1 g |
| Saturated fat | 1 g |
| Cholesterol | 1 mg |
| Sodium | 3 mg |
| Potassium | 1 mg |
| Fiber | 1 g |
| Sugar | 1 g |
| Vitamin A | 3 IU |
| Vitamin C | 1 mg |
| Calcium | 1 mg |
| Iron | 1 mg |
## About
It is a simple dairy product, a protein-rich kitchen staple, and a multipurpose vegetarian ingredient. Paneer is a simple milk solids prepared by boiling the milk and then curdling it with vinegar or lemon juice. Dairy products, with risks and health complications, are typically purchased from the store. However, these can be easily avoided by preparing them at home using fresh full-cream milk. This ensures a creamy, rich, chemical-free **Homemade Paneer Cheese**.
There are many different ways to make this simple two-ingredient Homemade Paneer. The most common method is to add lemon drops or vinegar to boiled milk. The milk will immediately start curdling, and the milk solids will be collected and shaped. Another way is to add crushed pepper and cumin to make masala paneer before the milk curdles. Another way is to create a low-toned or low-fat paneer using skim milk. Further, spinach-based paneer can be prepared using palak puree with the milk solids.
## Ingredients
* 3 litre milk
* half lemon
* 2 tbsp water
## Instructions
1. Firstly, rinse a thick-bottomed vessel to prevent milk from burning.
2. Add 3 litres of milk and bring to a boil by stirring occasionally.
3. Once the milk is about to boil, add in lemon juice. Make sure to mix lemon juice with water to reduce the concentration.
4. Stir well till the milk curdles.
5. Add lemon water until the milk curdles completely, and the water separates.
6. Now, drain off the curdled milk over cheesecloth.
7. Rinse with cold water and squeeze out the water.
8. Shape the paneer into a block, and keep the heavy object over it.
9. Rest for 20 minutes or until the paneer sets completely.
10. After 20 minutes, the cottage cheese is set well and ready to cut.
11. Finally, store the Homemade Paneer in an airtight container and use it for a week when refrigerated.
## Malai Paneer
1. Firstly, rinse a thick-bottomed vessel to prevent milk from burning.
2. Add 3 litres of milk and bring to a boil by stirring occasionally.
3. Once the milk is about to boil, add in lemon juice. Make sure to mix lemon juice with water to reduce the concentration.
4. Stir well till the milk curdles.
5. Add lemon water until the milk curdles completely, and the water separates.
## Masala Paneer or Spiced Paneer
1. firstly, in a large vessel take 3-litre milk. make sure to use full cream milk to get a good amount of paneer.
2. stir and get the milk to boil. make sure not to burn the bottom of the vessel.
3. once the milk comes to a boil, add 1 tsp coriander seeds, 1 tsp cumin seeds, ½ tsp pepper and 1 tsp chilli flakes.
4. mix well and boil for a minute to absorb all the flavours.
5. add 2 tbsp vinegar and stir the milk. you can alternatively use lemon or curd in place of vinegar.
6. milk starts to curdle, add more vinegar as required.
7. the water has to separate completely.
8. further, add 1 tbsp mint and 1 tbsp coriander. mix well.
9. now drain off the curdled milk over cheesecloth. whey water can be used to knead the dough for roti or use it in the soup as they are very rich in protein.
10. rinse with cold water and squeeze off the water.
11. add ½ tsp salt and mix well. shape the paneer into a block, and keep the heavy object over it.
12. rest for 20 minutes or until the paneer sets completely.
13. after 20 minutes, the cottage cheese has set well and ready to cut.
14. finally, store the **masala paneer** in an airtight container and use for a week when refrigerated.
## Video
## Notes
* Firstly, use good quality milk to yield good quality and quantity paneer.
* Also, you can add salt to malai paneer to add flavour.
* Additionally, adjust the number of spices to your choice in masala paneer.
* Finally, **Homeamde Paneer Recipe** can be used in [curries](https://hebbarskitchen.com/recipes/indian-curry-recipes/) or [tikka](/recipes/paneer-tikka-masala-gravy-sabji-recipe) preparation.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/homemade-paneer-recipe-2-ways/](https://hebbarskitchen.com/homemade-paneer-recipe-2-ways/)
2. Add 3 litres of milk and bring to a boil by stirring occasionally.
3. Once the milk is about to boil, add in lemon juice. Make sure to mix lemon juice with water to reduce the concentration.
4. Stir well till the milk curdles.
5. Add lemon water until the milk curdles completely, and the water separates.
## Masala Paneer or Spiced Paneer
1. firstly, in a large vessel take 3-litre milk. make sure to use full cream milk to get a good amount of paneer.
2. stir and get the milk to boil. make sure not to burn the bottom of the vessel.
3. once the milk comes to a boil, add 1 tsp coriander seeds, 1 tsp cumin seeds, ½ tsp pepper and 1 tsp chilli flakes.
4. mix well and boil for a minute to absorb all the flavours.
5. add 2 tbsp vinegar and stir the milk. you can alternatively use lemon or curd in place of vinegar.
6. milk starts to curdle, add more vinegar as required.
7. the water has to separate completely.
8. further, add 1 tbsp mint and 1 tbsp coriander. mix well.
9. now drain off the curdled milk over cheesecloth. whey water can be used to knead the dough for roti or use it in the soup as they are very rich in protein.
10. rinse with cold water and squeeze off the water.
11. add ½ tsp salt and mix well. shape the paneer into a block, and keep the heavy object over it.
12. rest for 20 minutes or until the paneer sets completely.
13. after 20 minutes, the cottage cheese has set well and ready to cut.
14. finally, store the **masala paneer** in an airtight container and use for a week when refrigerated.
## Video
## Notes
* Firstly, use good quality milk to yield good quality and quantity paneer.
* Also, you can add salt to malai paneer to add flavour.
* Additionally, adjust the number of spices to your choice in masala paneer.
* Finally, **Homeamde Paneer Recipe** can be used in [curries](https://hebbarskitchen.com/recipes/indian-curry-recipes/) or [tikka](/recipes/paneer-tikka-masala-gravy-sabji-recipe) preparation.