Home made – Herbed Paneer/Cottage Cheese

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About: Making homemade paneer is so easy that you can make it within minutes and once you start making your own homemade paneer, you just do not feel like buying from stores. Cottage cheese has mild taste, soft, and snowy white in color. It looks creamy and chunky, especially when curds are large. It is made from curdled fresh milk; then strained and seasoned with desired herbs. Paneer is used in a variety of Indian recipes ranging from appetizers, to main entrees as well as desserts.Β  It is also added in Lasagne, Stuffed manicotti, Jello salads, shake drink and granola.

Health benefits: Cottage cheese is healthy to eat as part of a balanced diet, and provides a source of several essential nutrients. Because cottage cheese is packed with muscle-building protein and unbelievably low-fat, bodybuilders and weightlifters favourite cottage cheese as important ingredient to snacks, meals and desserts. As a milk product, cottage cheese has high-calcium content. It is so healthy that more pregnant women preferred it over other calcium-rich foods.

Yields- 200-250gms
Cooking time-5 minutes
Waiting time – 4 to 6 hours

  • Organic milk- 2 Ltrs (4 Pint)
  • Vinegar- 2-3 tbsp (more or less as required for curdling)

For spicing:

  • Kasuri methi-1 tsp
  • Roughly Crushed Fennel seeds-1 tsp
  • Chilli flakes-1/2 tsp


  • Place a large piece of cheese cloth over a mesh or a colander and set aside.
  • In a large saucepan bring the milk to a gentle boil over medium heat, stirring frequently to avoid burning the bottom.
  • Once the milk begins to rise, reduce the flame to low add vinegar, spices and allow to sit for 5-10 minutes for milk to completely curdle.

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  • Pour the curdled milk into the prepared cheesecloth over a strainer, pass some tap water to remove the vinegar and slowly gather the corners of the cloth and twist to squeeze out as much whey as you can.

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  • Once the most of the whey has been squeezed, gently untwist the cheesecloth and wrap and place a container or some weight to drain out the excess water for 2-3 hours.

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  • After 2 hours place the wrapped paneer in a air tight container and refrigerate for minimum of 2 hours or preferably overnight for the paneer to solidify.

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  • Cut into cubes and use with your favourite dishes

Panner Making6 Few recipes you can try using home made herbed Panner: Chilli Panner Chilli Panner5 Tofu Mushroom Pulao: Panner Mushroom rice1 Capsicum Panner Pasta: Pasta panner parsley basil final Note:

  • I used vinegar alternatively lemon/lime juice can be used.
  • Make sure the milk is boiled on a medium flame to prevent the milk from burning.
  • I used semi-skimmed milk and so the quantity of paneer is less; Quantityy will Β may vary depending on the type of milk used.
  • Whole milk can also be used
  • Spices can be customized
  • Spices to be skipped while making desserts

About Chitra Jagadish

My passion for Cooking & love to explore healthy recipes. This blog is a result from it and am here to share 'Recipes for Healthy living'...Its all about 'FOOD and HEALTH'

Posted on June 2, 2015, in Indian, Main dish, Starters and tagged , , , , , , . Bookmark the permalink. 49 Comments.

  1. This looks wonderful! I am definitely going to give this a try πŸ™‚

    Liked by 1 person

  2. I just made own ricotta for the first time a few weeks. I am hooked! I can’t wait to try this recipe and expand my cheese making!! πŸ˜€

    Liked by 1 person

  3. I can’t wait to try this Chitra! Yum πŸ™‚

    Liked by 1 person

  4. You make it look so easy! I have to give this a go, it looks delicious and I love the idea of adding your own spices and herbs! πŸ™‚

    Liked by 1 person

  5. useful post!!Nicely explained

    Liked by 1 person

  6. I never would have known it was so simple to make cottage cheese! You make it sound easy. I know what you mean about once you make it, you won’t want to buy it anymore. That is the case with so many things. Homemade is so much better in most cases. Thanks, Chitra!

    Liked by 1 person

  7. I have nominated you for the liebster blog award. Hope you take it

    Liked by 1 person

  8. Emmi Kleine Koch-Welt

    I give it a try, too!! πŸ˜‰ It seems to be easy to make! Thank you very much for this inspiration! πŸ˜‰

    Liked by 1 person

  9. Can you send some over, please, Chitra? πŸ™‚

    Liked by 1 person

  10. nice step by step explanation with beautiful clicks..loved the addition of kasuri methi but really eager to try its combination with fennel seeds..

    Liked by 1 person

  11. Noor mohammed

    “awesome sweet” its one among the best sweet”


  12. Reblogged this on Chef Ceaser.

    Liked by 1 person

  13. I’ve been making cottage cheese for a while – just separating the whey from soured milk (I did blog about it πŸ™‚ ). I love paneer and now realise the difference between it and “my” cottage which wouldn’t hold its shape if it were cooked, i.e. the heating process and also the acid which causes the curdling. Thanks for this, I’m going to give it a go.


  14. Wow homemade paneer with flavour looks super yum

    Liked by 1 person

  15. In our home we are like mice…we all love cheese!


  16. I am always surprised by how easy it is to make cheese! This looks delicious


  17. what is the cheesecloth plz tell me

    Liked by 1 person

  18. I never thought about being able to make that at home. You make it look possible. Amazing. Hugs! πŸ™‚

    Liked by 1 person

  19. I’m going to try this. It’s one of the simplest recipes I’ve come across. I can use goat milk, yes? =)


  1. Pingback: Liebster Blog Award | Vidhya’s Vegetarian Kitchen

  2. Pingback: Spiced toasted Panner | Chitra's Healthy Kitchen

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