Homemade Herbed Indian cheese (Paneer)




15 min


30 min



  • 1 litre ‏Sarda Farms pasteurised and homogenised milk
  • About 3 tablespoon ‏lime juice (or as required to curdle the milk)Skim milk
  • 3 tablespoons ‏warm water
  • ‏Handful of chopped herbs like coriander, mint, basil
  • 1-2 teaspoon ‏chilli flakes (or black pepper powder)
  • ¾ teaspoon ‏salt
  • 3-4 cups ‏of cold water for rinsing

Homemade Herbed Indian cheese (Paneer)

This is a refreshing herbed version of the popular Indian cheese. Fresh herbs add a subtle flavour to it. The versatile cheese can be served as a starter drizzled with some olive oil or can be tossed in your favourite salad. You can also just pan fry it or add it to soups.

Preservative free cow milk from Sarda Farms loaded with natural goodness, adds a delicate milky flavour to the paneer.

Makes: about 150 grams


Line a colander with a wet muslin cloth/kitchen towel. Place it on a vessel.

Mix the lime juice and warm water in a small cup.

In a heavy bottom pan, bring the milk to a gentle boil.

Stir 1-2 times to ensure that the bottom does not burn

Once it boils and add chopped herbs, chilli flakes, salt and stir.

Turn off the heat.

Gradually add the lime juice to the milk, stir till the milk curdles. (You may need less or more quantity of the lime juice depending on its acidity, so keep 1-2 tablespoons of extra lime juice handy.)

Once the whey separates out completely (you will see a greenish liquid separate out) pour the curdled milk solids on the lined colander.

The whey will be collected in the bottom vessel. Do not discard it. It can be used to make roti dough or can beaded to soups, curries etc.

Pour cold water over the filtered milk solids to stop cooking further and also to remove lime flavour.

Tie the ends of the cloth, squeeze out excess water and place some heavy object/weight on it for about 30 minutes to remove all the water.

After 30 minutes take out the herbed paneer from the cloth and place it in cold water in an airtight container for at least an hour.

Refrigerate and use as required.

Can be refrigerated for maximum upto 2 days.


Notes : Depending on the acidity of the lime juice, the quantity may change. Keep some extra juice handy. Place the weight to drain out water only for 30 minutes (not more) to ensure softer texture of the paneer.



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