How to Make Paneer (Indian Cheese)

Making Paneer is very simple.  It doesn’t take a lot of ingredients and the final result is much better than store bought Paneer.



3 litres of whole/full fat milk (try to avoid anything that is ‘ultra pasteurised’)
1/4 cup of lemon juice or white vinegar
Cheese cloth


Bring the milk to the boil in a large saucepan


Squeeze lemon juice in preparation – I always like to have a little vinegar to the side, just in case the lemon juice isn’t enough


Stir the milk to make sure it boils at an even temperature and doesn’t develop a skin


When the milk starts to boil, pour in the lemon juice and take off the heat


Stir, stir, stir – It curdles and creates Curds & Whey (not the prettiest part of the process)


Strain the curds in the cheese cloth – you can also save the whey liquid to make awesome chapati bread.  You can also add some flavouring at this stage, like salt or cumin.


Squeeze out extra moisture


Squeeze some more


…and squeeze more! The more you compact the paneer, the less likely it will crumble when you cook it.  I like to leave mine in the fridge with a weight on it to really make it firm.


Voila, you have paneer. As I said, I like to put mine in the fridge overnight to get really firm, but it can be used within 30 mins of squeezing, too.


Slice as needed.  I like to make cubes or long rectangular shapes with mine.


8 responses to “How to Make Paneer (Indian Cheese)

  1. This looks great, will try this weekend! A friend and I tried making your butter chicken and the results were amazing, thanks!
    Quick question: If one wanted to make saag paneer or mutter paneer with this, would you have to heat the paneer, or just make the sauce and throw the paner in at the end?

    • Glad you liked the chicken recipe! Paneer holds its shape pretty well if you fry it beforehand – but, overcook it and it will fall apart – I would shallow fry your paneer cubes first, then cook your sauce separately – then add in your paneer at the end for 8-10 mins simmering, just to finish it off – no fierce boiling :)

      • Thanks for the tip, it turned out fantastically. So far your recipes have been four for four: we’ve made paneer (and then used it in saag paneer), aloo gobi, butter chicken, and chapatis using your instructions and they’ve all been great. Thanks!

  2. Looks wonderful, Emmy! Good idea to add a spaslh of cream. Cream and potatoes goes so well together.My kitchen superpower? I can save mayonnaise. When it breaks, I can bring it back to life. It doesn’t really break very often though . . . but when it does, whoa golly am I good!I actually thought about blogging about a kitchen failure the other day. My culinary weakness is Chinese food. Seriously. I have a 40% failure rate making rice in a rice cooker. And I can count the number of times that I have stir-fried on one hand. With fingers leftover. My mom is ashamed. I actually stir-fried for the fourth time ever today and it was a disaster. I called my mom right before I did it too. I asked her how to stir-fry and there was just silence on the other end of the line.But I still ate my disaster. Felt sick afterwards, but I felt obligated to eat my mistake!Now THAT is very Chinese ;-)

  3. I made this the other day and then made your palak paneer recipe last night for dinner. Loved it! First Indian dish I’ve made myself that tasted authentic to me. :)

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