This homemade paneer recipe from Grandma’s Kitchen shows how to make fresh, soft paneer using just milk and vinegar. It’s simple, economical, and perfect for curries, sabji, or grilling.
- Serves: 4 People
- Prep Time: 5 minutes
- Cooking: 15 minutes
- Difficulties: supereasy
Ingredients
For Cooking
- 2 litres Full fat milk
- 4 tbsp White vinegar
- 2 tbsp Water (to dilute vinegar)
- 2 tbsp Water (to grease pan)
For Dressing
Nutritional Information
-
Calories
260 kcal -
Protein
14 g -
Fat
20 g -
Carbohydrates
6 g -
Calcium
200 mg
Procedure
-
2 minutesMark As Complete
Prepare the milk
Add a little water to the pan to prevent sticking, then pour in 2 litres of full-fat milk.
-
10 minutesMark As Complete
Boil the milk
Bring the milk to a boil on medium heat, stirring occasionally so it does not burn.
-
1 minuteMark As Complete
Prepare vinegar mixture
Mix white vinegar with water to dilute it before adding to the milk.
-
2 minutesMark As Complete
Curdle the milk
Once the milk is boiling and bubbling, slowly add the diluted vinegar and stir gently until the milk separates into curds and whey.
-
5 minutesMark As Complete
Drain the paneer
Turn off the heat. Pour the curdled milk into a colander lined with a clean tea towel to strain the whey.
-
3 minutesMark As Complete
Rinse and squeeze
Rinse the paneer under cold water to remove the vinegar smell, then gently squeeze out excess water.
-
1 hourMark As Complete
Set the paneer
Transfer the paneer to a tray, flatten it, place a weight on top, and let it rest for 1 hour.
-
5 minutesMark As Complete
Slice and serve
Remove the paneer from the tray, cut into cubes or crumble as needed, and use in your favorite dishes.
