Fresh, firm, and utterly satisfying — homemade paneer takes just two ingredients and 30 minutes to make from scratch.
Servings
6
Prep
10 min
Cook
20 min
Paneer is a fresh, non-melting Indian cheese made simply by curdling warm whole milk with an acid — lemon juice or vinegar — and then pressing the curds into a firm block. It absorbs spices and sauces beautifully, holds its shape when fried or grilled, and requires no special equipment or aging. Making it at home gives you a noticeably creamier, softer result than most shop-bought versions, and you know exactly what went into it.
Ingredients
- 2 litres whole milk (full-fat, at least 3.5%)
- 4 tablespoons fresh lemon juice (or white wine vinegar)
- ½ teaspoon fine salt (optional, added to curds)
Instructions
- Pour the milk into a large, heavy-bottomed pot and heat over medium heat, stirring occasionally to prevent scorching. Bring it just to a gentle boil (around 85–90 °C).
- Reduce the heat to low. Add the lemon juice one tablespoon at a time, stirring gently after each addition. Within 1–2 minutes you will see the milk split into white curds and yellowish-green whey. If the milk doesn't fully separate after all 4 tablespoons, add a little more lemon juice, half a tablespoon at a time.
- Once the separation is complete, remove the pot from the heat and let it sit undisturbed for 5 minutes. This allows the curds to firm up.
- Line a colander with a double layer of cheesecloth (or a clean, thin cotton cloth) set over a large bowl to catch the whey.
- Gently ladle or pour the curds and whey into the lined colander. Let the whey drain for 2–3 minutes.
- Gather the cloth around the curds and rinse briefly under cold running water — this washes off the acidic taste and firms the texture. Squeeze gently to remove excess liquid.
- If using salt, open the cloth, sprinkle the salt over the curds, and fold back.
- Twist the cloth tightly around the curds to form a round or square block. Place it on a flat surface (like a cutting board), fold the excess cloth underneath, and set a heavy weight on top — a pot filled with water works perfectly.
- Press for 20–30 minutes for a soft paneer, or up to 1 hour for a firmer block suitable for frying and grilling.
- Unwrap, slice, and use immediately, or place in a bowl of cold water and refrigerate for up to 3 days.
Tips
- Milk matters: Use the freshest, highest-fat milk you can find. UHT (long-life) milk can work but produces softer, less cohesive curds — fresh pasteurised whole milk gives the best result.
- Save the whey: The yellowish liquid left behind is rich in protein. Use it instead of water in bread dough, soups, smoothies, or to cook rice and lentils.
- Frying paneer: Pat the block dry with paper towels before cubing and frying. Fry in a hot pan with a neutral oil until golden on each side — this creates a slight crust that stops it falling apart in curries.
- Softer texture: For a softer paneer (similar to Indian restaurant style), reduce pressing time to 15 minutes and store the block submerged in lightly salted cold water in the fridge.
Paneer has been a cornerstone of Indian vegetarian cooking for centuries, prized for its high protein content and its unique ability to hold its shape during cooking. It appears in beloved dishes across North and South India — from palak paneer and matar paneer to paneer tikka — and holds a particularly important place in the kitchens of Hindu communities that avoid meat. Its simplicity reflects the timeless wisdom of transforming a single abundant ingredient into something nourishing and versatile.
Nutrition of key ingredients — per 100 g of each ingredient separately (not per serving), source USDA
| Ingredient | kJ / kcal |
|---|---|
| whole milk | 0 |
| lemon juice | 92 / 22 |
Frequently Asked Questions
Medical Disclaimer: This article is for educational purposes only and does not constitute medical advice. Always consult a qualified healthcare professional before starting any supplement regimen or making changes to your diet, especially if you have a medical condition or take medications.