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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 124.9
  • Total Fat: 4.7 g
  • Cholesterol: 19.5 mg
  • Sodium: 122.1 mg
  • Total Carbs: 12.7 g
  • Dietary Fiber: 0.0 g
  • Protein: 8.2 g

View full nutritional breakdown of Paneer calories by ingredient
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Paneer Paneer
Number of Servings: 4


    Milk 2%
    Lemon Juice from one lemon


Bring the milk to a boil
Add the lemon juice and continue to boil for 5 minutes, stirring. The milk will seperate into curds and whey.

Strain the whey and collect the curds in a cheesecloth. Hang to drain for 30min. Form into a tight ball, squeezing out the whey, wait another 30 min, store in refigerator for 1-2 days.

Number of Servings: 4

Recipe submitted by SparkPeople user SWISSJ74.

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Member Ratings For This Recipe

  • Very Good
    1 of 2 people found this review helpful
    Yes lemon can be used, but I made it the other way with yogurt (2 litres milk and 250ml yogurt). If I was making mine with lemon, I'd use 2tbsps of lemon. Also compressing the Paneer with a weight for the 30/40 minutes. Then store it in water in a sealed container like mozzarella is. - 3/4/08

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  • If you use Yogurt, don't you wind up with yogurt rather than cheese? In India, I believe that some of the whey is saved from the last batch and added to the cooked milk. I wouldn't add yogurt cultures unless yogurt is the product I want. I make a tiny batch, collect the whey, and make a big batch. - 3/31/10

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  • Good - 7/20/09

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