How to make organic paneer

Paneer is so versatile and can be used in place of meat in many Indian recipes, plus there are countless paneer recipes as well. As it has not much taste on its own, it works really well with variety of dishes and even sweets. Unlike most cheeses, it does not melt when heated. It also contains no salt, is very soft and so is ideal for babies.

There is no organic paneer available in supermarkets or Asian stores, not that I know of anyway. As it is so easy to make at home, and cheaper than non organic shop bought products, there is no reason not to try to make it at home.

* indicates that the ingredient is organic / easily available in the UK as organic

Prep time 0 mins

Cooking time 45 mins

Serves 2 and a baby x2

Makes 300g


2 litres full fat milk*

4 tablespoons lemon juice* or vinegar* (cider or white wine, not red)

muslin cloth or kitchen towel


Boil milk in a pot, stirring from time to time to prevent skin from forming and burning, until it starts to rise. Immediately add lemon juice/vinegar and stir. Milk will immediately curdle and the liquid should be yellowish and clear. If it is still 'milky', add more lemon juice/vinegar. Do not boil for any longer, it will make paneer hard. Put muslin in a colander and pour it all in. You will be left with only the milk solids, like in the third picture above. Tie the muslin to form a ball and place something heavy on top to squeeze out the liquid, keep for 20-30 mins. You can use it immediately or store in the fridge in a box immersed in water.