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How to Make Paneer (Easy Step-By-Step Guide)

Oct 30, 2018 54 Comments

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Ever wondered how to make paneer? This paneer recipe is a simple step-by-step guide on how you can make this fresh Indian cheese at home. It is a lot easier than you think!

How to Make Paneer - a step-by-step paneer recipe on how to make paneer from scratch!I fell in love with paneer when I was in college and ate my first saag paneer. It was one of the dishes I ate where I thought that meat wasn’t necessary to make the meal more delicious. I loved the soft and slightly chewy texture of the cubed cheese, and it was the perfect sponge for all the spices in the saag paneer.

Paneer is a fresh cheese that is very common in Indian cuisine. I never cooked with it until last year, when I made a fried paneer recipe from Madhur Jaffrey’s Vegetarian India. Part of the battle is finding a store that carries paneer in the first place. After some search, I managed to track down Gopi’s packaged paneer at Nugget Markets and the Sacramento Foods Co-Op at about $8 or $9 for a 12-ounce brick. It was pricey, so I decided to try my hand at making paneer at home. (Note: I later discovered a few Indian grocery stores around me that sold the same paneer at a cheaper price.)

Paneer 2One thing that I didn’t expect from store-bought paneer was the difference in texture from fresh paneer. If you have ever eaten packaged halloumi, you’ll know what I mean. When you bite into the paneer, the cheese feels quite chewy, and it makes a little squeak against your teeth as you bite. I don’t mind that feeling at all, but not everyone enjoys it.

In the photo above, the top row is store-bought paneer, and the bottom row is homemade paneer. As you can see, the store-bought cheese is smoother, and it looks like mozzarella. Conversely, you can see a lot of texture in the homemade version (from the curds), almost like tofu. It is a lot more crumbly when you slice into it, too.

For the most part, I’ll stick to homemade paneer from now on because of the creamier texture. However, if I’m ever grilling paneer, I’d use the packaged version because the cheese is firmer and can better withstand heat.

COOKING NOTES ON HOW TO MAKE PANEERHow to Make Paneer Recipe

Making paneer at home is very easy. You want to start with whole milk because the texture of the cheese is creamier. Turn off the heat right when the milk boils. I usually boil the milk in a large pot with the lid on because it speeds up the boiling process. As a result, the milk tends not to burn on the bottom of the pot. The big issue with boiling milk with the lid on is that you need to pay attention to the stove. The milk can boil over quick and spill all over the stovetop.

Then, if you’re anything like me, you’ll forget about the spill and cook with the same hob soon afterwards. You’ll then start smelling something burning and then realize the area around the hob is dark brown from the burnt milk. Don’t make that same mistake.

How to Make Paneer Recipe Step-by-StepAfter the milk boils, pour in some lemon juice or vinegar. Give everything a stir, and the milk should start curdling immediately. The liquid will turn into a yellow/light-green color, especially if you use vinegar, but that’s completely normal. I usually let the the curds sit in the pot like this for about 5 to 10 minutes. It gives the liquid a chance to cool, too. Many recipes will say to add a few ice cubes into the pot to help cool everything, which you can certainly do as well. I haven’t noticed a significant difference one way or the other.

How to Make PaneerNext, you want to strain the curds through a cheesecloth and rinse the curds with cold water. This really helps to cool the cheese and it helps wash away the lemon juice or vinegar.

How to Make Paneer Recipe

How to Make PaneerThen, gather up the corners of the cloth and squeeze out the excess liquid from the cheese. Many recipes at this point will instruct you to tie a knot on the cheesecloth and hang the cheese on your faucet to let more water drain. I have done this several times, and didn’t notice much more water dripping from the cheese, so I skip this step. However, I do press the cheese to release more liquid.

How to Make PaneerThis is how my block of paneer looks like before I press it between plates. Notice how I lay the cheesecloth flat over the paneer. This helps create a more smooth, even surface on the paneer. Afterwards, I will place the block of cheese on a plate, place another stack of plates on top, and stick everything into the refrigerator. Some people like to place the cheese over a colander so that the water drips out from the bottom, but I don’t have one that’ll fit the cheese.

Refrigeration really helps firm up the cheese. Otherwise, the curds will crumble quite easily when you cut into the paneer or cook with it.

How to Make Paneer ImageAfter an hour or two of pressing, your cheese should look like this!

LOOKING FOR MORE PANEER RECIPES?

If you are looking for more ways to cook with paneer, check out my spiced pan-fried paneer recipe or the tasty recipes from some of my favorite food bloggers below!

Paneer Tikka Masala
Paneer Jalfrezi (cheese and pepper stir fry) from Playful Cooking
Matar Paneer (peas and paneer) from Indian Simmer
Paneer, Mushroom, Corn Curry from The Jam Lab

 

Print

How to Make Paneer

How to Make Paneer - a step-by-step paneer recipe on how to make paneer from scratch!

★★★★★

4.7 from 12 reviews

Try to consume the paneer within several days. I have cooked with the cheese about 6 or 7 days later, and it was fine. If you leave the paneer in the fridge for too long, it will start developing a light peach/pink color, and that’s a sure sign to toss it out.

Make sure to remove the cheese from the cheesecloth and store it in an airtight container. Do not store the paneer in the refrigerator when it is just wrapped in the cheesecloth as the cheese will dry out. You can freeze the cheese for up to several months.

  • Author: Lisa Lin
  • Prep Time: 2 hours 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 2 hours 45 minutes
  • Yield: Makes about an 11-ounce block of paneer
Scale

Ingredients

  • 8 cups whole milk
  • 6 tablespoons lemon juice or white vinegar

Other Materials Required

  • cheesecloth
  • colander

Instructions

  1. Pour the milk into a large pot and bring it to boil over medium heat. I like to cover the pot to speed up the boiling process (which also lessens the likelihood of the milk burning on the bottom). However, you need to watch over that pot like a hawk. Once you start hearing bubbling in the pot, remove the lid and check to see if the milk has boiled. Don’t let the milk boil over the pot because it is a mess to clean up later. You can also check the milk periodically and give it a stir as you wait for it to boil.
  2. While the milk is boiling, prep the lemon juice. If you are using vinegar, I recommend mixing it with 1/4 cup water so that it is not so intense when you pour it into the milk.
  3. Once the milk has boiled, pour in the lemon juice (or vinegar) mixture. Give everything a stir, and you should see the milk curdle immediately. If you don’t, you can add 1 more tablespoon of lemon juice or vinegar. Let the contents of the pot cool for another 5 to 10 minutes.
  4. Line a colander with a cheesecloth and place the lined colander into the sink.
  5. Strain the milk curds through the cheesecloth. Rinse the curds under cold water to wash out the lemon juice or vinegar. This also helps cool the milk curds so that you can squeeze it immediately afterwards.
  6. Gather up the corners of the cloth, twist the cloth so that the soft cheese is in the shape of a ball. Squeeze out the excess water. Usually, the cheese is cool enough for me to handle at this point.
  7. Shape the cheese into a disc (see photos above for an illustration). Place wrapped the cheese over a plate and weigh it down with a small stack of plates on top. Press the cheese for 1 to 2 hours. I usually transfer everything to the fridge at this stage. If you don’t have enough space in your refrigerator, you can press the cheese on the counter and then transfer the cheese to the fridge when you are done. I like to refrigerate the cheese before cooking with it because it allows the cheese to firm up and decreases the likelihood of it disintegrating while I cook with it.
  8. Once chilled, the paneer is ready for cooking! You can refrigerate the cheese in an airtight container for up to a week. You can also freeze the cheese for up to several months.

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Asian Food, Basics, Gluten Free, How To Guides cheese, how to, paneer

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Previous Post: « Baked Butternut Squash Mac and Cheese
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Reader Interactions

Comments

  1. kiran says

    February 17, 2019 at 8:07 am

    very easy to make paneer at home.

    ★★★★★

    Reply
    • Satish m says

      May 12, 2019 at 11:44 am

      Please also remember to save the left over water for making paneer another time. This also ensures the curds bteak down better. Secondly please stir the milk whilst adding vinegar/lemon juice in only one direction clockwise or anticlock wise, this as well ensures that the curds end up as large pieces which later stick together whist compressing in a cheese cloth.

      Reply
      • Lisa Lin says

        May 12, 2019 at 4:38 pm

        These are fantastic tips, Satish! Thank you so much!

        Reply
        • Janhavi says

          August 1, 2019 at 7:17 am

          You could try adding about 200mls or at least 4-5 tbsp of cream to milk before boiling to making it creamier and less crumbly without that extra squeak thing from the store brought paneer. It’s worth it.

          ★★★★

          Reply
          • Lisa Lin says

            August 1, 2019 at 1:46 pm

            Thanks for the tip, Janhavi!

      • Melody says

        August 7, 2019 at 2:59 pm

        Thanks for the tips! Trying this with my science classes tomorrow!

        Reply
      • HE says

        July 9, 2020 at 10:45 am

        How do you use the left over water?

        Reply
        • Jane says

          July 30, 2020 at 9:01 am

          Use it to make the best bread you’ve ever tasted

          ★★★★★

          Reply
          • Joanne King says

            July 30, 2020 at 3:03 pm

            Can you share the bread recipe where you used the leftover whey? Thank you!

      • Jessica says

        September 26, 2020 at 4:02 am

        What water are u talking about? Thanks

        Reply
  2. Melissa says

    April 5, 2019 at 3:40 pm

    My milk took forever to boil ???? it only had tiny bubbles around the edge and after a long while (prob 45min) I decided to just try putting the lemon juice in. It looks like it’s suppose to but I haven’t tried it yet. Any idea why it wouldn’t boil?

    Reply
    • Lisa Lin says

      April 5, 2019 at 4:48 pm

      Hi, Melissa! That’s so odd! Did the milk curdle when you added the lemon juice? Also, did you use regular dairy milk?

      Reply
    • HE says

      July 1, 2020 at 8:17 am

      It will boil, it just took longer than you were willing to wait. If you stir while bringing it to a boil, a good idea in itself, it takes longer. The watched pot, you know, never boils.
      Unless, as someone pointed out here, you were using ultra-pasteurized milk.

      Reply
  3. Aan says

    July 22, 2019 at 12:56 am

    Does the paneer need to be immersed in water if we have to store in fridge for 3 or more days?

    Reply
    • Lisa Lin says

      July 22, 2019 at 11:10 am

      Hi, Aan. No, it doesn’t, but make sure to either wrap it in plastic or store in an airtight container.

      Reply
  4. Janhavi says

    August 1, 2019 at 7:07 am

    You could also try adding a couple of tablespoons to 200mls of cream to the milk before to make it creamier and smoother without that squeaky thing from the store brought ones.

    Reply
    • HE says

      July 1, 2020 at 8:18 am

      Brilliant!

      Reply
  5. Rita says

    August 22, 2019 at 9:04 am

    I have mixed two three spoons of vinegor but still it’s not spoiled properly

    Reply
    • Gee says

      September 27, 2019 at 7:53 am

      If the milk you’re using is ultra high temperature pasteurized, it may be the reason why it’s not separating.

      Reply
    • Afi says

      December 23, 2020 at 6:39 pm

      Also if you use low fat milk or no fat milk the curds do not form.

      Reply
  6. Felicity says

    August 24, 2019 at 9:36 pm

    Can this be done with lactose free milk for a member of the family that is intolerant?

    Reply
    • Jill Harrison says

      August 7, 2020 at 11:20 am

      I use the same method to make Skyr (Icelandic yogurt) which is pretty much lactose free. The whey which you can either discard or use for making bread contains the lactose.

      Reply
  7. Alison Swift says

    October 4, 2019 at 5:21 am

    I tried this recipe the other day, and have to say I am very impressed with it, it worked brilliantly and the resulting paneer was much much nicer than the shop bought stuff.

    One thing I did think I might do next time is heat the milk in the microwave, to just under boiling point, then finish off on the hob. It did take ages to boil.

    ★★★★★

    Reply
  8. Fahmeida says

    November 14, 2019 at 7:45 pm

    What about storing the paneer in a brine…..2 cups whey and 1/4 cup salt , this will keep longer in the fridge .

    Reply
  9. Thia Ferero says

    November 26, 2019 at 5:04 am

    Great recipe & so quick and easy. It turned out just perfect. I used normal full cream milk and it separated straight away when I added the lemon juice.

    ★★★★★

    Reply
  10. Nadine Bradshaw says

    December 25, 2019 at 7:04 am

    Worked out well… until i rinsed the curds with cold water .
    This made the panner very crumbly and not bind together properly.
    Anyone else have that problem?

    Reply
    • Iris says

      May 15, 2020 at 10:28 am

      Adding cream while you boil and also refrigerating the finished paneer before slicing will help!

      Reply
  11. Kris says

    January 13, 2020 at 8:24 am

    Do you think you can us goat milk as I raise goats.

    Reply
    • Lisa Lin says

      January 13, 2020 at 8:42 am

      Hi, Kris. I really don’t know the answer to that question because I don’t have much experience making goat cheese. I want to say it will work, though the flavor might just be a little more intense.

      Reply
    • Nick Davis says

      April 1, 2020 at 2:26 am

      yes you can use goats milk but the curds are a lot finer almost like semolina and you need more milk to make the same amount of Paneer

      Reply
  12. Carolyn Denny says

    April 1, 2020 at 6:17 am

    What is the cup size measurement in metric I only have 1 ltr of full fat milk – cups size measure conversion charts vary! Thank you so much – looks a great recipe!

    Reply
    • Lisa Lin says

      April 2, 2020 at 7:49 pm

      Hi Carolyn, I think you’ll need 2 liters of milk to make a full batch!

      Reply
  13. Carine says

    April 2, 2020 at 12:50 pm

    What per cent of milk should be used? 3%? Should I use Cows milk? Can it be Pasteurized? Thanks!

    Reply
    • Lisa Lin says

      April 2, 2020 at 7:47 pm

      I used whole milk. Yes, it can be pasteurized, but I believe ultra-pasteurized milk won’t work as well.

      Reply
  14. Nick Davis says

    April 2, 2020 at 1:01 pm

    Full cream milk is best, pasteurised is ok for a thicker curdle you might think about adding 3 to 4 tablespoons of heavy cream this gives a better consistency and a firmer cheese

    Reply
    • Lisa Lin says

      April 2, 2020 at 7:48 pm

      Thanks for this note, Nick!

      Reply
  15. Theresa says

    April 24, 2020 at 12:30 am

    I made this today and it was perfect. Due to the coronavirus I couldn’t get to the supermarket. I won’t buy shop made again because this was so much better.
    Thank you.
    I made matar paneer with it. Good soul food.

    ★★★★★

    Reply
  16. Nikki says

    April 26, 2020 at 6:20 am

    Can you use uht milk? That’s all I have at the moment due to the lockdown.

    Reply
    • Lisa Lin says

      April 26, 2020 at 2:10 pm

      Hi, Nikki! I read somewhere that UHT milk doesn’t curdle properly. You can test a little bit by heating maybe a half cup of milk and squeezing in lemon juice to see if it curdles.

      Reply
      • Nikki says

        May 2, 2020 at 12:49 am

        Thanks Lisa, I’ll give it a try today!

        Reply
  17. Stephanie says

    April 30, 2020 at 9:56 am

    I followed the recipe exactly but my paneer is super crumbly. Where did I go wrong?

    Reply
  18. Iris says

    May 15, 2020 at 10:26 am

    I loved paneer the first time I tried it and didn’t know it was this easy to make.
    Great, easy to follow instructions in this recipe, thank you!

    ★★★★★

    Reply
  19. Naina says

    May 17, 2020 at 5:41 pm

    Turned out tasty and perfect! Followed the recipe to a T. 🙂

    ★★★★★

    Reply
  20. Kim Curtis says

    May 19, 2020 at 8:01 am

    This turned out beautifully. It tasted delicious. I pressed it in the fridge for 2-2.5 hours, then cubed it. As soon as I stirred into the hot liquid, it disintegrated. Fail. 🙁

    Reply
  21. Arwa says

    May 21, 2020 at 9:58 am

    Hey! Just wanted to know what milk you used? I used the regular whole milk from store and it made tiny curds and now the paneer won’t set . It’s rather creamy

    Reply
  22. Heloise says

    June 7, 2020 at 6:32 am

    Looks good, I am definetly trying this out so I don’t need to buy from the store, its expensive too.

    Reply
  23. Jamie says

    June 23, 2020 at 2:16 pm

    I’ve never tried paneer before but I’ve had panela. is it similar in taste ?

    Reply
  24. Mikko says

    July 27, 2020 at 8:19 pm

    I can’t believe I made cheese at home. During a Pandemic. And in about 1.5hrs. So easy and tasty. I halved the recipe since this was my first try. Didn’t want to end up with too much if it flopped. The milk boiled up pretty quickly as it was only 4 cups. I followed the suggestion left by a previous reviewer and added 3 T of heavy cream to the milk. Forgot to rinse the curdled milk with water, but it still turned out delicious. Halving the recipe yielded 5.8oz or 165 grams of cheese for me. It was enough to make saag paneer. I used the whey to boil basmati rice that accompanied my saag. Win win for a delicious and filling meatless Monday. Thanks Lisa.

    ★★★★★

    Reply
  25. Slack says

    July 29, 2020 at 1:06 pm

    Is pasteurized milk OK ? Raw milk is hard to find iffen you don’t have a cow.

    ★★★

    Reply
    • Lisa Lin says

      July 30, 2020 at 10:27 am

      Pasteurized is fine! There is a type of milk that’s ultra-pateurized, and I don’t believe that works as well.

      Reply
  26. Michael Patenaude says

    August 2, 2020 at 3:03 pm

    If it crumbles afterwards, don’t be too disappointed. You’ve pretty much simply made queso fresco instead of paneer. Put it on a taco or on nachos and you’re good to go!

    Reply
  27. Sydney says

    September 4, 2020 at 2:49 pm

    Followed the recipe with lemon juice + a splash of heavy cream. I forgot to rinse the curds. I also heated the milk in 2 cup batches in the microwave which cut my boiling time to about 10 minutes total. I pressed with 10lbs of dishes for 3 hours in the fridge and it turned out very solid and well formed. You can cut into it without it crumbling. I think the heavy pressure and refrigeration really helps. Can’t wait to use it in my palak paneer and Marsala paneer tomorrow!

    ★★★★

    Reply
  28. [email protected] says

    October 4, 2020 at 12:24 pm

    I loved paneer the first time I tried it and didn’t know it was this easy to make. On DAY I RAN OUT OF LEMONS OR LEMON JUICE, THEN I TRIED MAKING PANEER USING VINEGAR AND OTHER 2 CURDLING AGENTS AND USING YOUR RECIPE, IT TURNED OUT AMAZING!!
    THANK YOU !!!

    Reply
  29. Negar says

    December 27, 2020 at 9:17 pm

    I tried making paneer for the first time today, and this recipe worked like a charm. So easy to follow, and paneer turned out great. I added 240ml of heavy cream, as others have suggested; and had it pressed in the fridge for four hours before I cooked with it – and it kept its form beautifully. I made Palak paneer following another recipe from this website, and fried the paneer in the airfryer – so fast and easy. I also kept the whey and used it to cook my rice, as another commenter suggested. It turned out great.

    I think I am going to make this Paneer on a regular basis – it’s a very healthy and yummy option for my toddler. She gobbled a few pieces even before I could find time to fry the cheese.

    ★★★★★

    Reply

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