• Andrew Zimmern Cooks: Homemade Paneer


How to Make Paneer at Home

By Andrew Zimmern

One of the easiest cheeses to make at home is the classic Indian paneer. It’s a mild, fresh farmers’ cheese that takes on flavors really well, soaking up the sauce it cooks in. For my version of saag paneer, I like it to be soft and crumbly, somewhere between the texture of homemade ricotta and cottage cheese. If you prefer to cut it into cubes, strain the paneer for a couple more hours. It’s also a great addition to curries (try this quick vegetable curry), soups or as a topping for roasted vegetables—really, the possibilities are endless with this versatile cheese.

Watch Andrew make this recipe:

Homemade Paneer

Servings: makes 1 pound


  • 10 cups whole milk
  • 2 cups warm water
  • 10 tablespoons white vinegar


Line a colander with a couple layers of cheesecloth. Side aside.

Pour the milk and water into a large stock pot set over medium heat. Bring to a slight simmer, stirring often to prevent scorching or skin from forming. Lower the heat, add the vinegar to the pot and slowly stir. You will see the curds start to separate from the whey. Season liberally with salt.

Place the colander in a heat-proof bowl to catch the whey. Strain the curdled milk through the cheesecloth, draining thoroughly.

Let rest at room temperature for at least 15 minutes. After 15 minutes, you can cook with it, but it will crumble. I personally love this version, it’s like a cross between homemade ricotta and cottage cheese. If you let it sit in the cheesecloth for a couple more hours, it will harden and you will be able to cut it into cubes.

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