Keto Recipes

Paneer (Indian Farmer’s Cheese)

How to make Paneer at home

Here is our quick and easy recipe for how to make paneer (Indian cottage cheese) at home. This is a fresh-milk cheese, very similar to queso fresco, that’s used extensively in Indian cooking and can be eaten fresh, or fried up for a quick snack or cooked in curries. It’s a staple protein for vegetarians on keto and it’s also really delicious. You can make a variety of dishes with this – think saag paneer, paneer tikka masala, tawa paneer, malai paneer… the possibilities are endless.

 

Nutrition Info (Per 100 grams)

  • Calories: 100
  • Net Carbs: 3g
  • Carbs: 3g
  • Fat: 23g
  • Protein: 23g
  • Fiber: 0g
Keto Paneer
Paneer (Indian Farmer's Cheese)
Yum
Votes: 2
Rating: 5
You:
Rate this recipe!
Make your own Paneer at home from scratch.
Servings Prep Time
1 portion 10 minutes
Cook Time
15 minutes
Servings Prep Time
1 portion 10 minutes
Cook Time
15 minutes
Keto Paneer
Paneer (Indian Farmer's Cheese)
Yum
Votes: 2
Rating: 5
You:
Rate this recipe!
Make your own Paneer at home from scratch.
Servings Prep Time
1 portion 10 minutes
Cook Time
15 minutes
Servings Prep Time
1 portion 10 minutes
Cook Time
15 minutes
Ingredients
  • 1 Litre whole, full fat milk
  • 200 ml Heavy Cream
  • 2 tbsp lime juice or white vinegar (not lemon, lemon is not acidic enough)
Servings: portion
Units:
Instructions
  1. To the whole milk add 200 ml of heavy cream. This is to bump up the fat content of the milk.
  2. Place the milk on the stove and bring to a boil, while stirring occasionally to ensure the milk doesn’t scorch on the bottom.
  3. As soon as the milk starts boiling, turn it off and add the lime juice or vinegar to it. At this point, it should begin curdling. Stir gently, you don’t want the curds to break up too much.
  4. Let the milk sit for about 15 minutes for the curds and whey to completely separate; you should see the yellowish whey separate from the cheese-like curds.
  5. Meanwhile, lay a cheesecloth on a colander (I’m using a steamer) and place the colander in a deep-ish saucepan to catch the whey.
  6. Pour your whey-curd mix into the cheesecloth, and let the whey drain away completely.
  7. Now we have to wash the curds with some cold water to stop them from cooking further and to remove the residual lime/vinegar taste.
  8. Once the water has drained, you’ll be left with crumbly cheese curds. You can use the paneer right away at this point, if your dish calls for crumbly paneer, like the paneer bhurji.
  9. If you want solid cubes of paneer that you can use in gravies etc, fold the cheesecloth over the curds until you have a rectangular package, then place a heavy weight on top of the cheesecloth, like this saucepan, filled with water.
  10. Weigh it down for about 45 minutes, then gently transfer the paneer to a cutting board and slice into cubes.
  11. You can use this immediately, if you like a soft paneer, or you can leave them in the refrigerator for a few hours to let it firm up for frying or for use in gravies. If you plan to store it longer, store it submerged in water to retain its freshness and keep it from becoming too dry.

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7 Comments

  • Reply
    Tony
    March 12, 2018 at 8:53 pm

    Bomb. Easy. Unforgivable if you don’t learn it. I want to make this stuff simply to eat plain, salted, too. Will probably change your opinion of store bought “Cottage Cheese”.

  • Reply
    Markus
    May 16, 2018 at 4:25 pm

    I would really like to know how you calculated the macros for this dish. The 200 ml of heavy cream I used (32% fat content) by itself is about 630 calories and 6.6 grams of carbs. Where do the 100 calories and 3 grams of carbs come from? Also, this recipe made around 270 grams of paneer for me … do you consider that 1 serving? Seems quite a lot for me!
    Thank you anyway, though. Had some fun trying this.

    • mm
      Reply
      Sahil Makhija
      May 29, 2018 at 12:33 pm

      Glad you enjoyed the recipe. I do not remember because it’s an old recipe. Also it might have to do with the brand(s) of product I used. I’m sorry I don’t really remember. The best way is to calculate your own macros based on what you used. Or use a generic paneer option on the app you use. Oh and that 270 grams is definitely not a full serving but you can call it that for ease of calculation or you can call it 3 servings or 4 even, really up to you.

  • Reply
    Sue
    June 5, 2018 at 6:42 am

    Many of the carbs would be lost in the discarded whey
    https://www.livestrong.com/article/533194-nutritional-value-of-milk-whey-liquid/

  • Reply
    kpazdetodo
    June 29, 2018 at 9:51 am

    AMAZING RECIPE, chef! Simple, kind of fun to make, and the result beats any paneer I’ve had in any restaurant anywhere. I’ve made this twice in the past week already! And the paneer dishes here on your site are just brilliant. Many, MANY thanks.

  • Reply
    Madhvi
    July 6, 2018 at 4:06 am

    there seems to be something off about the calories here… 100 cals for 100 gms? it has 23g of fat which in itself will add up to 207 cals (23X9). can you double check? thanks

  • Reply
    C
    October 12, 2018 at 9:39 pm

    Out of curiousity, what can we do with the leftover whey? I saw a Ricotta cheese recipe. Also, you can feed it to the dog or bathe in it!

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