Reduced Fat Homemade Cheese - Indian Paneer

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“I got this recipe from the betty crocker indian cook book and reduced the recipe for lesser versions and used reduced fat materials.”
8hrs 20mins

Ingredients Nutrition


  1. Heat milk to boiling over medium-high heat, stirring frequently.
  2. Stir in vinegar; remove from heat. The milk will separate into curds (solids) and whey (liquid).
  3. Line larger colander with cheesecloth or muslin; place in sink. Pour curds and whey mixture into lined colander. Lift edges of cloth; swirl to remove excess liquid. Completely wrap curds in cloth; return to colander. Place large jar or similar filled with water on curds to press them down. Lease undisturbed for 5 to 6 hours.
  4. Remove weight and remove cheese to cutting board; discard cheesecloth. Cut cheese into 1/2 inch cubes. Cover and refrigerate for 2 to 12 hours.
  5. Add cheese to pan sprayed with oil. Fry 4 to 5 minutes until golden brown. Remove and drain on paper towels.
  6. Tightly cover and refrigerate cheese up to 3 days or freeze up to 2 months.

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