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Paneer is the most common Indian cheese, it is unaged and non-melting.

Usually found in Palak or Spinach.


  • 1 litre or 4.2 cups of milk
  • 1 1/2 tsp of either vinegar, lemon juice, or citric acid.


  • 1. Boil the milk in a pan or karahee.
  • 2. When it's boiling add lemon juice,vinegar, or citric acid which ever you are using, while stirring.
  • 3. If you are using citric acid, dissolve it in 2-tbsp water before adding.
  • 4. When milk fully curdles, turn off the gas,and keep it aside for 5 minutes.
  • 5. Pour the mixture on to a cotton/muslin cloth and tie the cloth with a tight knot.
  • 6. When all the water is drained from the paneer, shape it into a rectangular block.
  • 7. Now place the cloth under heavy weight for 2-3 hours, before using the Paneer.

You can add Paneer to lots of things, such as Spinach(Palak Paneer) or Peas(Mutter Paneer).