hhome made milk powder paneer
Home made fresh paneer/ cottage cheese…a post long over due ! Every time I make paneer, I simply forget to click the steps or it happens and after am halfway through, I realize I havent clicked the steps pics useful for beginners…so finally  decided to keep a small cam handy in my kitchen to capture as I work. The recipe is same for both fresh milk paneer as well as a paneer block made using milk powder. i am pretty excited about making milk powder paneer as it means we need not have fresh milk in stock always .
It always enthuses me to give quick cooking solutions and not get deterred because a recipe has paneer as one ingredient and you have no fresh milk or enough fresh milk in hand , so i always keep a big box of milk powder which is very versatile for several milk powder recipes . It is a purchase by default ni my monthly grocery list .
It is always better and safe to make paneer at home , healthy, fresh and so utterly soft and succulent just as you would like to have it in dishes after cooking.Of course excellent brands are available and I have bought them for emergency needs, but nothing like a fresh home made paneer block made to as much quantity you need.Most often we may not have ready milk on hand, then take some milk powder to make paneer which is just as good as regular paneer made of  fresh milk .
i always have a stock of good brand milk powder  for emergencies and also to make milk sweets , so i use milk powder to make paneer as well, the procedure is same in both cases.


1 litre milk or the qty you want..method is same.

in case you have no fresh milk use 1 cup milk powder ( sugarless)

add hot water tabout 1.5 cups to make good thick lump free milk if using milk powder 
1-2 tbsp lime juice.


Boil milk either fresh or the milk powder milk ,  in a vessel, as it comes up boiling , slowly add the lime juice while stirring the milk gently with one hand, ( see pics )
You will see that milk begins to curdle..wait for few minutes and add more lime juice only if you see there are some milky liquid left…the curdling process will leave all the thick fat and water separate..

Now add some ice cubes if you have or chilled water to the curdled milk, to stop the cooking of fat and to get a correct texture of the paneer, and to remove the lemony taste, remove water by draining the whey ( save this whey for making chapati dough )

when all the watery liquid is removed, drain in a sieve


, or a colander with fine holes, even a tea sieve will do as I have used in the pic above..keep a cup or bowl below to collect more water.

Sieve it through a colander and then make the bundle.


After an hour, remove the thick collected fat from the tea sieve, now use a fine cheesecloth or any good clean thin white fabric to tie the paneer and to get a firmer cheese.
Make a bundle, wring it as much as you can to remove water , then keep tied on a door handle or above a vessel, or tie it to a kitchen tap to drip water.

I used a colander upside down,placed the thick paneer which is almost water free, placed a heavy stone pestle  on top

After an hour  the water completely drained out and I got a nice round firm block of paneer.


To make it even more firm, I stored in fridge.

This is my easy method for small quantities of paneer making process especially when my milk curdles by itself due to intense heat ( weather ), or when i have no fresh milk and i use a milk powder as substitute..

You can also simply tie in a bundle, let it hang from a tap, for few hours, check on it, wring it more and you will get a nice big round  of firm paneer. To get a shape you need to keep a heavy object on top of the bundle like a stone !.

there are some paneer making boxes too available  in market, but i use what ever is handy .



Get perfect crumble free paneer …so good to slice! the above is made from milk powder


no difference in shape taste texture from fresh milk paneer or the milk powder paneerexcept a mild sweetish taste in the milk powder paneer, but it didnt matter .

Stored in fridge for use next day!

and a quick video to show how milk powder can be used to make paneer easily at home .





The summary in pics












  1. Elise Pepin says

    Do you still use 1 liter of milk when using the dry milk powder mixing 1.5 cups warm water with the milk powder and adding the remaining milk to the mixture? Or just the 1.5 cups of warm water with the milk powder?

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