How To Make Fresh Paneer

Paneer is an Indian cheese that is high in nutritive value. This non-aged cheese (Aged cheese is said to be heating according to Ayurveda. Excess heat creates inflammation in the body.) is an excellent source of protein and high in calcium. It is also a rich source of selenium and potassium, vitamin B and D, omegas 3 and 6. Potassium benefits in curbing memory loss and selenium is useful in infertility treatments. The high calcium helps in building stronger teeth and bones while aiding in the prevention of tooth and gum decay. It is a great source of linoleic acid, and this acid helps in the burning of body fat. Paneer reduces body and joint pain. It improves the immune system, concentration and memory while helping with symptom of menopause. You can use paneer in many dishes as a non-meat protein.


  • 1/2 gallon of organic whole milk

  • 3-4 tablespoons of vinegar

  • cheese cloth or paneer maker

Start by pouring the milk into a pan and begin heating the milk at medium-high heat. Stirring periodically.

When the milk begins to foam and boil, add one tbsp. of vinegar and stir continuously.

Add a tbsp. of vinegar at a time until the curds and whey begin to separate. You’ll see the yellow liquid (whey) separate from the while curds.

Once completely separated, poor the contents through a cheese cloth or paneer mold. (You can save the whey water for your plants.)

One the whey water has completely drained, place the mold in the refrigerator for a few hours until firm.

You can crumble the paneer or cut into chunks and season for your favorite recipe.

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