By Rajlakshmi
April 27, 2026
This low-fat paneer is manufactured with low-fat milk; therefore, it has less fat than conventional paneer.
2 litres of low-fat milk 2 tbsp of vinegar Milk pot or saucepan Muslin cloth or kitchen towel
Bring the milk to a boil in a deep pan, stirring occasionally. Once boiling, gradually add the vinegar, stirring carefully.
Cook over medium heat for 2 to 3 minutes, stirring periodically. Once the milk has curdled, drain it through a muslin cloth.
Wash the paneer well. This is crumbled paneer. To produce firm paneer, lay it in a muslin towel on a clean surface.
Put a hefty weight on the paneer and set aside for 30 minutes.
Remove the low-fat paneer from the muslin cloth and, after 30 minutes, cut it into even-sized cubes or grate it to use as needed.