DIY Paneer: Simple Steps to Fresh Homemade Cheese

Paneer is one of the easiest Indian cheeses to make, and you don’t need a dairy plant to get it right. All you need is milk, an acid, and a little patience. In this guide we’ll walk through the whole process – from picking the milk to storing the final cubes.

What You Need

Grab these items before you start:

• 2 liters of full‑fat milk (preferably raw or unpasteurized for best flavor)
• 2‑3 tablespoons of lemon juice or white vinegar
• Cheesecloth or a clean kitchen towel
• A large pot, a slotted spoon, and a colander
• Optional: a pinch of salt or herbs for flavor

Everything is easy to find at a local grocery store. No special cheese molds or machines are required.

Step‑by‑Step Process

1. Heat the milk. Put the milk in a pot and bring it to a gentle boil over medium heat. Stir occasionally to keep it from scorching on the bottom. When you see tiny bubbles forming around the edges, you’re ready.

2. Add the acid. Turn the heat off and slowly pour in the lemon juice or vinegar while stirring gently. Within a minute the milk will separate into curds (white lumps) and whey (clear liquid). If the curds look thin, add a little more acid.

3. Let it rest. Let the mixture sit for 5‑10 minutes. This gives the curds time to firm up and the whey to fully separate.

4. Strain the curds. Place a colander lined with cheesecloth over a bowl. Pour the mixture through, letting the whey drip away. Gather the corners of the cloth and twist to squeeze out excess liquid. The tighter you squeeze, the firmer your paneer will be.

5. Shape and chill. Tie the cloth into a bundle and press it under a heavy plate or a pot filled with water for 20‑30 minutes. This shapes the cheese into a solid block. After pressing, unwrap and cut into cubes or slabs.

6. Store it right. Keep paneer in an airtight container. If you plan to use it within a day, a simple water bath in the fridge works – change the water daily. For longer storage, wrap the cubes in a damp cloth and freeze; they’ll stay good for up to two months.

That’s it – you’ve just made fresh paneer! You can now toss it into curries, grill it, or use it in salads.

Here are a few quick twists to customize your cheese:

• Herb paneer: Mix 1 teaspoon of chopped cilantro or mint into the curds before pressing.
• Spicy paneer: Sprinkle a pinch of red chili powder or black pepper with the salt.
• Smoked flavor: Lightly toast the pressed block in a pan with a drizzle of oil before serving.

Making paneer at home gives you control over texture and taste, plus it’s cheaper than buying pre‑packed cheese. Try it with different milks – cow, buffalo, or even goat – to find your favorite version.

Now that you know the basics, experiment with the amount of acid and pressing time to get the exact firmness you like. Fresh paneer is ready in under an hour, and the result is a soft, milky cheese that soaks up any sauce you pair it with. Enjoy your homemade creation and share it with friends – they’ll be amazed you didn’t buy it from a store!"