Make your own paneer


Homemade Paneer by

Paneer is an Indian cheese that 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.

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

Homemade Paneer
When the whey is a clear yellowish liquid, you’ve added enough lemon juice.
When the whey is a clear yellowish liquid, you’ve added enough lemon juice.


Homemade Paneer

Homemade Paneer


  • 1 quart whole milk
  • 2 lemons


  1. Bring the quart of milk to boil.
  2. As soon as it starts boiling, turn off heat.
  3. Squeeze the juice of one lemon into the milk and stir.
  4. The milk solids with start to separate from the whey.
  5. Keep adding more lemon juice until the whey has lost all milkiness. It should be a clear yellowish liquid.
  6. Line a large sieve with a cheese cloth or paper towel.
  7. Pour the separated milk through, collecting the milk solids. (You can save the whey to make bread with if you want)
  8. 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.
  9. 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.
  10. 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.

Comments on "Make your own paneer"

  1. April 25, 2014
    Mike Blair:

    Can you flavour the paneer? Would effect the setting process?

    1. April 27, 2014

      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.

    2. April 27, 2014
      Puja Thomas-Patel:

      Hi Mike,
      I've often added cilantro or cumin to paneer and never had a problem with it setting. So I think it would be just fine if you wanted to add some herbs or spices. :)

  2. April 10, 2015

    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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