Easy Indian Paneer

Paneer is one of those things I will never buy again. It is just so damn easy to make and more importantly you know exactly what the ingredients are and where it comes from. 


  • 1L milk
  • 2-3 tbsp apple cider vinegar (any other acid e.g. vinegar or lemon juice)
  • Cheesecloth for straining


  1. Bring the milk slowly to a boil, making sure it doesn’t over-boil and constantly stir to ensure it doesn’t stick to the pan
  2. When the milk comes to a boil add in the vinegar and let simmer for 5 minutes.
  3. When the milk and whey have completely separated scoop off the “paneer” onto the cheesecloth.
  4. When cool enough to pick up, gently twist the cheesecloth to squeeze out any excess liquid. Flatten the paneer in the cheesecloth and place something heavy on top like a pan/bowl/cutting board to push the paneer in shape.
  5. Leave to cool in the fridge for approx. 30 minutes.

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