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Sachie’s Paneer Cheese (Gluten free)


Paneer, also known as Cottage Cheese, is an important protein for Indian vegetarian dishes. This requires only 2 ingredients to make at home!! Paneer is very versatile. You can cut into cubes to cook in curry, stir fry in a sauce, crumbs on top of salad or knead into your bread dough etc etc! An extra bonus of this recipe is that it is gluten free. I hope you will enjoy making and eating this!



Makes: 150gm



1L full milk

2 Tbsp vinegar / Lemon juice


Flavor – optional:

1/4 tsp salt

3 pinches of ground cumin







  1. Bring milk to a boil in a small pot, stirring Once the milk is boiled, remove from heat and add lemon juice / vinegar to the milk and stir. The milk will start to curdle – if the milk doesn’t curdle, then heat up the milk again or add slightly more of the lemon juice / vinegar.
  2. Place a cheesecloth or muslin over a colander in a sink and slowly pour the curdled milk. Rinse under cold water to get rid of the acidity and squeeze the liquid out of the curdled milk.
  3. If you like to have some flavour, add salt and ground cumin.
  4. If you want to use this over salad, then you can crumb the Paneer and use it straight away! If you want to make a firm Paneer, then wrap the Paneer with cheesecloth or muslin and then put a weight on top of the Paneer. Leave it there for 20-30 minutes before using. Enjoy!




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