How to Make Soft Paneer (Cottage Cheese) at Home


  • 1.5 litres whole milk
  • 3 tbsp white vinegar/lime juice

Method –

  1. Bring the milk to a rolling boil
  2. Turn off the heat
  3. Add vinegar/lime juice
  4. Stir until the whey separates and you can see the curds
  5. Put a strainer in a large bowl
  6. Put a cheesecloth over the strainer
  7. Pour the liquid over the strainer
  8. The curds will be collected in the cheesecloth and the whey will drain out
  9. Gather the sides of the cheesecloth together, press the paneer gently and hang to completely drain out the water
  10. Leave it hanging for about 30 minutes
  11. Then refrigerate the paneer for a least 1 hour before cutting into cubes

Note – 1.5 litres of milk will yield approximately 300 gm of paneer

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