Homemade Paneer Recipe | Fresh Indian Cheese

Paneer is a fresh, non-melting Indian cheese that is incredibly versatile and easy to make at home. With just milk and an acid, you can prepare this creamy, soft cheese perfect for curries, stir-fries, and even desserts. This homemade version is healthier, preservative-free, and more flavorful than store-bought paneer.

Preparation Time

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes (plus 1–2 hours setting time)
  • Yield: About 200–250g paneer

Ingredients

  • Whole Milk: 1 liter (4 cups)
  • Lemon Juice or White Vinegar: 2 tbsp
  • Salt: ½ tsp (optional, for flavor)
  • Butter: 10g (optional, for added creaminess)

Step-by-Step Instructions

1. Prepare the Milk

  • Pour the whole milk into a large saucepan and place it over medium heat.
  • Stir occasionally to prevent scorching at the bottom.

2. Bring to a Boil

  • Once the milk begins to boil, reduce the heat to low.

3. Add Lemon Juice or Vinegar

  • Slowly add the lemon juice or vinegar while stirring gently.
  • The milk will start curdling, separating into curds (solids) and whey (liquid).

4. Strain the Curds

  • Turn off the heat and let the mixture sit for 1 minute.
  • Place a clean cheesecloth or muslin cloth over a sieve.
  • Pour the curdled milk into the cloth to drain the whey, leaving only the curds.

5. Rinse and Drain

  • Rinse the curds under cold water to remove any lingering sourness from the lemon juice or vinegar.
  • Gather the cloth and gently squeeze out excess water.

6. Shape the Paneer

  • Knead the curds with butter and salt for creaminess (optional).
  • Flatten the curds into a block or round shape while still wrapped in the cloth.
  • Place a heavy object (like a plate with a weight) on top to press out the remaining liquid.

7. Set and Cool

  • Let the paneer set in the refrigerator for 1–2 hours for better texture.

8. Cut and Use

  • Once firm, cut the paneer into cubes or slices for your favorite recipes!

Serving Suggestions

  • In Curries: Use in Palak Paneer, Paneer Butter Masala, or Kadai Paneer.
  • Grilled or Pan-Fried: Add spices and grill for a tandoori-style paneer.
  • As a Stuffing: Use in parathas, wraps, or samosas.
  • For Desserts: Make paneer-based sweets like Rasgulla or Sandesh.
  • In Salads: Cube and toss in a fresh vegetable or grain salad.

Cooking Tips

  • Use fresh whole milk for the creamiest and richest paneer.
  • Do not overcook the curds, as they can turn rubbery.
  • Press lightly for soft paneer or press longer for firmer texture.
  • Save the whey! It’s packed with nutrients and can be used in soups, smoothies, or kneading dough.

Nutritional Benefits

  • Rich in Protein: Great for muscle-building and vegetarian diets.
  • Calcium & Phosphorus: Supports bone health.
  • Low in Carbs: Perfect for low-carb and keto diets.

Dietary Information

  • Vegetarian-friendly
  • Gluten-free & grain-free
  • Can be made low-fat by using low-fat milk

Nutritional Facts (Per 100g of Paneer, Approx.):

  • Calories: 250 kcal
  • Protein: 18g
  • Carbohydrates: 2g
  • Fat: 20g
  • Calcium: 200mg

Storage

  • Refrigerator: Store in an airtight container in freshwater for up to 4 days. Change the water daily for freshness.
  • Freezer: Wrap tightly and freeze for up to 2 months. Thaw in the refrigerator before use.

Why You’ll Love This Recipe

  • Homemade & Fresh: No preservatives or additives.
  • Budget-Friendly: Costs less than store-bought paneer.
  • Easy & Quick: Ready in 30 minutes with just 2 main ingredients.
  • Versatile: Can be used in savory and sweet dishes.
  • Nutrient-Rich: High in protein and calcium.

Conclusion
Making homemade paneer is incredibly simple, and the fresh, creamy texture is far superior to store-bought versions. Whether you use it in curries, grilled dishes, or snacks, this protein-rich cheese is a fantastic addition to your kitchen. Try this easy recipe today and enjoy delicious fresh paneer anytime!

Frequently Asked Questions

  • Can I make paneer without lemon juice or vinegar? Yes, you can use yogurt or buttermilk as an alternative acid.
  • How do I make my paneer softer? Press it lightly for a shorter time or knead it with a little butter.
  • Why is my paneer crumbly? It may have too much whey remaining or wasn’t pressed properly.
  • Can I use skim milk instead of whole milk? Yes, but the paneer will be less creamy and lower in yield.
  • Can I reuse the whey? Yes! Use it in smoothies, soups, or to knead chapati dough.
  • How do I stop my paneer from breaking in curries? Use firm paneer and add it at the end of cooking to prevent overcooking.
  • Can I freeze paneer? Yes! Wrap tightly and store for up to 2 months.
  • Can I flavor my paneer? Yes! Add herbs, spices, or crushed pepper to the curds before pressing.
  • Why didn’t my milk curdle? Your milk might not be hot enough—boil it fully before adding the acid.
  • Is paneer the same as tofu? No! Paneer is dairy-based, while tofu is plant-based (soy).