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Make your Own Paneer

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Paneer is an Indian cheese made with either cow or buffalo milk. The flavor is very fresh and milky. It is great added into Indian curries but can also be used as a topping for pizzas and salad.

Use it to make paneer pakora or paneer bhurji.


Homemade Paneer

Paneer is an Indian cheese that can easily be made at home
4.75 from 12 votes
Cook Time 30 minutes
30 minutes
Total Time 1 hour
Course Snack
Cuisine Indian
Servings 4
Calories 160 kcal


  • 1 quart whole milk
  • 2 lemons


  • Bring the quart of milk to boil.
  • As soon as it starts boiling, turn off heat.
  • Squeeze the juice of one lemon into the milk and stir. The milk solids with start to separate from the whey. Keep adding more lemon juice until the whey has lost all milkiness. It should be a clear yellowish liquid.
    Separate whey
  • Line a large sieve with a cheese cloth or paper towel. Pour the separated milk through, collecting the milk solids. (You can save the whey to make bread with if you want)
    Separate the curds and whey
  • Collect the four corners of the paper towel or cheese cloth to form a sack around the milk solids. Gently twist the top to squeeze out the liquid whey.
  • Place a weighted object on top, canned food works well, and let sit for at least 30 minutes. The weight will help squeeze out more liquid to yield a firmer cheese.
  • When you’re ready to use the paneer, unwrap the disc of cheese and cut into cubes.


Makes about 1/2 cup of paneer. Can easily be doubled or quadrupled.


Calories: 160kcalCarbohydrates: 16gProtein: 8gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 24mgSodium: 103mgPotassium: 387mgFiber: 2gSugar: 13gVitamin A: 395IUVitamin C: 29mgCalcium: 281mgIron: 1mg
Keyword cheese
Tried this recipe?Let us know how it was!

It is super easy to make and only 10 minutes of active work!


    1. Tonight I made a ginger infused paneer, and I have also infused paneer with turmeric in the past – both worked beautifully. I do the infusion while I’m heating the milk – for the ginger, I used a combination of Pukka Three Ginger tea and fresh grated ginger. For the turmeric version I have used both fresh and powdered – both give a lovely golden colour and an earthy flavour.

  1. I love how so many cultures seem to have a version of this cheese. I once made ricotta in almost the same way. My Mexican husband told me it tasted very similar to a fresh cheese they have in Mexico…and now I find that paneer is similar. I love the idea of putting ginger, turmeric, and cumin to it! When my family moves back to the US this summer, I am looking forward to trying some of your beautiful Indian recipes!

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