Paneer | Made From Scratch

Paneer is a cooked cheese made using ricotta and ricotta is a curd cheese made using the solids that can be found in whey. After having made my own butter I attempted to make ricotta using the whey. I boiled up 190mls of the liquid and it resulted in 11g of ‘ricotta’. The yield could have been higher had I not let the whey boil over, and had I not skimmed off and discarded the first lot of the solids.

Making Butter

Ricotta is traditionally made from the whey leftover from cheese making and it should be firm, but not solid. When buying ricotta, make sure it is made from full cream milk and sold in a woven basket. For paneer the best is to find sheep’s milk ricotta (ricotta Romano), or ricotta infornata which is from Sicily. Do not buy ricotta salata for this recipe as it is a salted dried version resembling feta. Make sure your ricotta is not gritty, lumpy or wet otherwise your paneer will not work properly.

Chicken And Paneer Kadhai
Print Recipe
5 from 3 votes


This is really easy to make and versatile enough to use with any cooking method.
Recipe Category: Vegetarian
All Rights Reserved: Adapted From Taste Magazine August 2014 page 66


  • 300 g ricotta


  • Preheat the oven to 160° Celsius
  • Place the ricotta onto a lined baking tray
  • Press so that it is flat and about half a centimetre high
  • Bake for 30 minutes
  • Remove from the oven and set aside to cool
  • Cut into cubes / battens

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I finally made paneer which was part of the I Made It challenges!

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