If you’re like me and love adding a personal touch to your cooking, this homemade grated cheesy paneer will feel like a small win in the kitchen every time you make it. The melt-in-your-mouth goodness of fresh, cheesy paneer is something you simply can’t get from a store. There’s something truly special about making homemade paneer—it’s one of those simple, rewarding experiences that reminds me why I love cooking. This time, I’m taking it up a notch with grated cheezy paneer, bringing an extra layer of richness to a dish I’ve made countless times. Whether you’re adding it to curries, stuffing it into wraps, or just enjoying it as a snack, this homemade grated cheesy paneer is one of those small joys that brings a whole lot of flavor and comfort to the table. Let’s get into it together and create something delicious!
What you need for homemade paneer
All you need is milk and lemon juice or vinegar. Gee, I wish more recipes on my website called for just 2 ingredients!
- Milk has to be full-fat; otherwise, it won’t set properly. I’ve only used full cream milk.
- Lemon juice or vinegar: This, along with heat, is what causes the milk to curdle, the starting point of any cheese. Curdling is when the dairy separates from the whey. I prefer lemon juice because it’s fresher and not as harsh in acidity flavour-wise, but standard white vinegar works too. For this recipe, I have used grapeseed vinegar.
Ingredients:
2 litres of full cream milk
1 cup vinegar
You will need soft absorbent cloth (muslin cloth is what I used). Place the cloth overlapping the colander. Use a bigger bowl to place under the colander. When the milk has separated, drop into the prepared utensils and keep emptying out all liquids from the bowl. When the mixture is cooled, squeeze out the rest of the liquids. Use a spatula and keep mixing. Add salt and continue to mix. Now roll into a ball. To a dish, add iced water 3 quarters full. Now place the ball of paneer into the iced water for 30 minutes. Remove and wrap into a soft muslin cloth and leave in the fridge overnight. This delicious cheezy paneer is ready for use.
How to make paneer (fresh Indian cheese)!
Soak in Iced Water: After making your paneer, place the whole block in a bowl of iced water for about 30 minutes. This step helps firm up the paneer, making it easier to grate and preventing it from crumbling. The paneer is prepared and ready—just grate it and enjoy!
The outcome of overnight refrigeration.
Firstly, let’s talk about the freshness of the paneer—the true highlight of this recipe. I used freshly prepared homemade paneer made with full-cream milk, giving it a soft texture that’s perfect for cooking. Using fresh, homemade paneer brings out a richer, creamier flavor, so I highly recommend making your own if you can or sourcing it fresh from a local store.
For the cheese lovers out there, this recipe also includes freshly grated cheddar or mozzarella cheese. Personally, I find that adding a generous sprinkle of cheese takes this dish to another level of deliciousness. But feel free to adjust the cheese to suit your own preference!
Lastly, because we’re adding grated paneer, the curry’s texture naturally becomes thicker as it rests. You may notice it firming up a bit, so I recommend adding a little water when reheating it to get it back to the right consistency. This way, you’ll enjoy a smooth, rich curry every time you serve it.
The paneer is prepared and ready—just grate it and enjoy!
- Chill the Paneer First: For easier grating, place your fresh homemade paneer in the fridge for about 30 minutes. Chilling helps firm up the texture, making it less crumbly.
- Use a Grater with Medium Holes: Take out the chilled paneer and use a grater with medium-sized holes for the best texture. If you want finer pieces, use the smaller side of the grater, but avoid overly fine grating as it can cause the paneer to crumble too much.
- Grate with Gentle Pressure: Press the paneer gently against the grater. Try not to apply too much pressure to maintain an even, cheezy texture without mashing the paneer.
- Store or Use Immediately: Once grated, use the paneer immediately in your recipe, or store it in an airtight container in the fridge for up to 5 to 7 days for best freshness.
Simply Delicious!
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