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Homemade Paneer
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Homemade Paneer

Cook Time30 mins
30 mins
Total Time1 hr
Servings: 4
Calories: 160kcal


  • 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.
  • 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)
  • 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: 160kcal | Carbohydrates: 16g | Protein: 8g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 24mg | Sodium: 103mg | Potassium: 387mg | Fiber: 2g | Sugar: 13g | Vitamin A: 395IU | Vitamin C: 29mg | Calcium: 281mg | Iron: 1mg