Name: Homemade Mint Paneer: Refreshing Indian Cheese Cubes
Prep time: 30 min
Cook time: 8 min
Total time: 38 min
Ingredients: 1 ltr Milk (whole milk recommended for best results); 1/2 cup Mint Leaves (fresh, finely chopped); 1/4 tsp Citric Acid; 1 tsp Salt (or to taste); 1/4 tsp Pepper (freshly ground, black, preferred); 1/2 tsp Lemon Juice (optional, can substitute for a portion of citric acid for a brighter flavor.); 1 Muslin Cloth Or Cheesecloth (for draining the paneer)

Homemade Mint Paneer: Refreshing Indian Cheese Cubes

Neeru Gupta

UpdatedJuly, 2025

38 minutes

673 reads

4.34 from 3 votes

Indian

About Homemade Mint Paneer: Refreshing Indian Cheese Cubes

Elevate your breakfast with these homemade Mint Paneer cubes – a unique twist on classic Indian cheese. My innovative recipe blends the cool freshness of mint with creamy paneer, creating a surprisingly delicious and healthy treat.

The subtle spice of black pepper and a touch of citric acid perfectly balance the mint, resulting in a delightful burst of flavor in every bite. These paneer cubes are fantastic enjoyed on their own or as a protein-rich addition to your favorite Indian breakfast dishes.

This recipe is easy to follow, resulting in a homemade taste that's far superior to store-bought options. Get ready to impress your family and friends with this simple yet extraordinary culinary creation!

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Recipe Time & More

Prep30

Cook8

Total38

Calories14 kcal

Serves

Served AsBreakfast

Recipe TasteSalty Spicy

Ingredients

For the Paneer:

▢ 1 ltr Milk whole milk recommended for best results
▢ 1/2 cup Mint Leaves fresh, finely chopped
▢ 1/4 tsp Citric Acid
▢ 1 tsp Salt or to taste
▢ 1/4 tsp Pepper freshly ground, black, preferred
▢ 1/2 tsp Lemon Juice optional, can substitute for a portion of citric acid for a brighter flavor.
▢ 1 Muslin Cloth Or Cheesecloth for draining the paneer

Start Focussed Cooking Mode →

Instructions

Prepare the Paneer

Heat the milk in a non-stick wok or saucepan over medium heat. Do not boil.
Add the chopped mint leaves, citric acid (and lemon juice, if using), salt, and black pepper. Stir gently and continuously.
The milk will begin to curdle. Continue stirring until the curds separate completely from the whey.

Drain and Shape the Paneer

Line a fine-mesh strainer with a clean kitchen towel or muslin cloth. Pour the curdled milk into the strainer, allowing the whey to drain completely.
Rinse the paneer under cold running water 4-5 times to remove any remaining whey.
Gather the cloth around the paneer and squeeze out as much excess water as possible.
Place the paneer bundle on a clean kitchen towel or plate, and top with a heavy object (like a cutting board and some cans) for 15-20 minutes to press out additional moisture and compact the cheese.

Finishing Touches

Carefully unwrap the paneer and cut it into bite-sized cubes.
Serve immediately or refrigerate for later.

Recipe Notes

Expert Tips for Perfect Mint Paneer

For a smoother paneer, use full-fat milk.
Adjust the amount of citric acid or lemon juice to your preference. Start with less and add more if needed.
Don't over-press the paneer; it can become too dry and crumbly. 15-20 minutes is sufficient.
Get creative! Add other herbs like cilantro or chives for variations in flavor.