Paneer is a fresh and delicate cottage cheese or milky cheese rich in nutrients made from low fat milk in Nepal and India. Making it involves long and complicated procedures. Paneer is made by curdling milk, tying the residence in cloth and placing under pressure to solidify. Paneer is versatile dairy product in its usage because it can be used to make sweets, snacks or vegetables. Paneer is a.

Even though making paneer is difficult, with experience, one gets better with it. If the first time results are not good, do not give up, please try again.

1 liter Milk 
1/2 tsp Citric Acid or Lemon (juice)
2 tbsp Water


  1. Dissolve the citric acid in water. Bring milk to boil, stirring continuously. Add the acid solution gradually, while stirring.
  2. When the milk curdles fully, switch off the heat. Cover for 3-4 minutes.
  3. Drain into a muslin cloth. Hold pouch under running water.
    Press out excess water. Shape and place cloth under heavy weight required (stone slab) for 2-3 hours before using as required.
Palak Paneer

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