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Milk - 5 cups
Yogurt (curd) - 2 tsp.
Vinegar or lemon juice - 1/2 tsp.


  1. Put the milk in a pan. Add the yogurt (curd). Bring to boil.
  2. Reduce the heat. Add vinegar or lemon juice while continuously stirring the milk.
  3. Increase the heat. Keep stirring the milk till it curdles.
  4. Take the curdled milk off the heat. Keep it aside for 5 mins.
  5. Strain the curdled milk. Slightly squeeze the residue in the strainer so that almost all the milk whey is removed.
  6. Residue is called paneer (chhena). For best results, mash the residue while it is still warm