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Paneer (Cottage Cheese)


Paneer (Cottage Cheese)

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Once you make paneer at home, you’ll never go back to buying it from a store! It takes only two ingredients so it’s super-easy to make, and it’s free of preservatives and additives. I usually get milk from local farms or farmers markets and make paneer in bulk then freeze it, but you can also leave it in the fridge for up to a week. I use it to make things like Paneer Scramble and Paneer Cigars for the kids. Even though I don’t eat dairy myself every time I make this I am simply amazed by the transformation and curdling of milk into cheese.  
Servings: 10
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes


  • 1 gallon whole milk, (preferably unpasteurized)
  • 1/2 cup white vinegar


  • Line a sieve with cheesecloth or muslin and place it over a large bowl.
  • In a heavy-bottomed saucepan, bring milk to boil on medium heat. This part of the process can take up to 20-25 minutes, so do not rush it!
  • As milk starts to rise, turn the heat to low setting add 2 tablespoons of white vinegar, and stir. You will see that milk will start to curdle and separate. Continue to add vinegar and stir.  
  • Turn off the heat and let the mixture sit for about 5 minutes. 
  • Strain mix into a sieve lined with cheesecloth or muslin, saving whey if desired.  
  • Run cold water over the sieve and wash the paneer.  
  • Gather cheesecloth or muslin and using your hands, squeeze out as much water as you can. 
  • Twist and flatten cheesecloth or muslin to make a bag. Set on a plate and place a heavy weight or saucepan over it to help squeeze more water out and set cheese.  
  • Unwrap the paneer and cut it into biteable sizes.