Paneer (Indian cottage cheese) holds a very special place in Indian kitchens. From rich curries to light snacks, this versatile ingredient finds its way into countless recipes. But nothing compares to the freshness and purity of homemade paneer, especially when prepared thoughtfully to align with dietary practices like Jain Paryushan.
What is Paneer?
Paneer is a soft, non-melting cheese made by curdling milk with an acidic ingredient such as lemon, vinegar, or curd. Unlike most cheeses, paneer does not require rennet or fermentation, making it completely vegetarian and easy to digest. It is rich in protein, calcium, and healthy fats, perfect for growing children, fitness enthusiasts, and anyone looking for wholesome nourishment.
Paneer in Indian Cooking
Paneer is considered the “king of vegetarian protein” in Indian cuisine. Whether it’s a festive meal or everyday comfort food, paneer finds its way into a variety of dishes like Paneer Butter Masala, Palak Paneer, Shahi Paneer, Paneer Bhurji, and even snacks like paneer tikka or paneer cutlets. Its neutral flavor absorbs spices beautifully, allowing it to adapt to both simple and royal preparations.
Paryushan-Friendly Paneer
For Jains, Paryushan is the most significant festival of reflection, discipline, and purification of the soul. During these eight days, strict dietary guidelines are followed, such as avoiding root vegetables, certain greens, and in many families, even freshly harvested foods. This makes cooking during Paryushan a mindful act of devotion.
Homemade paneer is an excellent Paryushan-friendly protein option because:
- It can be prepared without store-bought additives or preservatives.
- You can use dry lemon powder instead of lemon juice or vinegar to follow Jain rules more closely.
- It ensures purity, hygiene, and adherence to the dietary restrictions of the festival.
Why I Make Paneer at Home
Yes, paneer is available in every store today, but nothing compares to the feeling of making it fresh at home. Homemade paneer has that soft, melt-in-mouth texture that you just can’t find in the packaged ones. Plus, I know exactly what went into it, pure milk, no preservatives, no starch, just wholesome goodness.
Final Thoughts
Homemade paneer is more than just an ingredient—it’s a celebration of purity, tradition, and health. Especially during Paryushan, when mindful eating is a spiritual practice, preparing paneer at home allows you to nourish your family with food that is fresh, sattvik, and full of love.
If you’ve never tried making paneer at home, I’d really encourage you to give it a go. Once you taste the difference, you may never want to buy it from a packet again!
Homemade Paneer
Ingredients
- 1 liter Full cream milk cow, buffalo, or packet milk
- 1 tbsp Dry Lemon Powder according to Jain rules (or vinegar / ½ cup curd/ 2 tbsp lemon juice)
- ½ cup Cold water
- 6-7 Ice cubes optional, for firmer paneer
Instructions
- Pour the milk into a heavy-bottomed pan and bring it to a gentle boil over medium heat, stirring occasionally.
- Reduce the flame to low and add lemon powder (or lemon juice/vinegar/curd) little by little while stirring slowly.
- When the milk curdles and separates into paneer (curds) and whey (a greenish liquid), turn off the flame.
- Immediately add ½ cup cold water or a few ice cubes to stop the cooking process and keep the paneer soft.
- Line a strainer with a clean muslin cloth, pour the curdled milk into it, and rinse under cold water to remove any sourness.
- Gather the cloth edges and gently squeeze to remove excess water without pressing too hard.
- Place the wrapped paneer on a flat surface and put a heavy weight on top for 30–40 minutes to set.
- Once set, unwrap and cut into cubes. Use immediately or refrigerate in water for 2–3 days.
