Paneer, also known as cottage cheese is not just another staple ingredient, be it in Indian households or restaurant kitchens.

Protein Punch with Paneer

Made out of curdled milk, the humble paneer is an indispensable must-have, be it in North Indian curries that are gravy based or in the sweet succulent Bengali desserts.

Did you know that Paneer is packed with protein? Eat it barbequed, add it in your curry, crumble it and toss it on your salad or make delicious sweets out of it; this white, chunky wonder is all you need to meet your protein requirements. 

Why should you consumer paneer?


Paneer is a high source of protein and calcium as it is made out of thick milk. It comes with slow-digesting dairy protein, ample in casein that helps in keeping the stomach full for long hours.

It is known for gradually releasing energy without causing a sudden spike in blood sugar levels.

The great amount of protein present in cottage cheese works wonders for those on weight training. A 100 grams of paneer yields 18 grams of protein that helps in building muscle. It plays an important role in developing the lean muscle mass and the casein helps in promoting a gradual rise in the amino acids present in the blood.

Besides protein, paneer is also loaded with high amounts of calcium. Make it a part of the daily diet for your children to build stronger teeth and bones and other numerous health benefits.

It helps in burning fat as conjugated linoleic acid present in Paneer helps in increasing the process of burning fat in the body, leading to weight loss.

Researches show that regular consumption of paneer aids in avoiding deadly diseases like cancer and also decreases the fat deposition in the arteries.

How to make soft, succulent homemade Paneer:


Making Paneer is an easy process and it has been always a part of the Indian kitchen.


2 litres of full fat milk.

The juice from Half a slice of lemon

1 tsp of curd



Pour milk in a thick bottom vessel. When it reaches to boil, add lemon juice and curd. Stir.

Turn off the stove. Let it cool it down a bit.

Take a thin muslin cloth, place it on a colander. Drain the water into a big vessel and collect paneer into the cloth.

Wash paneer under cold water to remove the sour taste of the lemon juice. Squeeze extra water from the cloth.

Place the paneer in a plate cover in the cloth, mount a heavy object to help the paneer set.

Store it in a dry container and use it for 2 to 3 weeks.