Whole-Milk Cheese

Doodh Paneer

Preparation info
  • Makes

    1¼ pounds

    • Difficulty


Appears in

By Raghavan Iyer

Published 2008

  • About

Whole-milk paneer is a common ingredient in every north Indian kitchen. People are a bit daunted by the idea of making their own cheese, but let me assure you—there is nothing easier than this. If you can boil milk on the stove, you can make paneer.


  • 1 gallon whole milk
  • ¼ cup distilled white vinegar


  1. Pour the milk into a large saucepan and bring it to a boil over medium-high heat, stirring frequently to prevent the milk from scorching. When it comes to a boil, stir in the vinegar. Remove the pan from the heat and set it aside until the cheese separates and leaves behind a pale green, thin, watery whey, 15 to 30 seconds.
  2. Line a colander with a double layer of c