Paneer from Milk – Simple Homemade Indian Cheese

If you love paneer but hate store‑bought versions, making it yourself is easier than you think. All you need is fresh milk, an acid, and a few kitchen tools. The result is soft, squeaky cheese that melts in curries and stays firm in grills.

Why go homemade? Fresh paneer tastes brighter, you control the texture, and you avoid extra preservatives. Plus, it’s cheaper when you buy milk in bulk. Let’s walk through the process step by step.

Step‑by‑Step Method

1. Heat the milk. Pour 1 liter of full‑fat milk into a heavy‑bottomed pot. Stir occasionally and bring it to a gentle boil. Watch closely – milk can spill over fast.

2. Add the acid. As soon as it starts bubbling, turn off the heat and stir in 2 tablespoons of lemon juice or white vinegar. The milk will curdle within a minute, separating into white curds and clear whey.

3. Let it rest. Allow the curds to sit for 5 minutes. This gives the whey time to drain and the curds to firm up.

4. Drain the curds. Line a colander with a clean cheesecloth or muslin. Pour the mixture through and let the whey drip out. Gather the cloth edges and squeeze gently to remove excess liquid.

5. Shape the paneer. While still in the cloth, press the curds into a flat disc. Place a heavy plate or a pot filled with water on top for 15‑20 minutes. The longer you press, the firmer the paneer.

6. Store or use. Cut the block into cubes or slices. Use immediately, or refrigerate in water for up to 3 days. For longer storage, freeze the cubes in airtight bags.

Tips for Perfect Paneer

Use full‑fat milk – low‑fat milk yields crumbly cheese. If you prefer a softer texture, press for less time or add a splash of milk to the whey before chilling.

Experiment with acids: lemon juice gives a mild flavor, while vinegar adds a tangier bite. You can also try yogurt as a starter for a richer taste.

Don’t over‑cook the milk. Boiling too hard can give the paneer a grainy mouthfeel. Keep the boil gentle and watch the pot.

When squeezing the cloth, avoid harsh pressure. A gentle squeeze removes whey without crushing the curds, keeping the paneer light.

Finally, use the paneer right away in dishes like palak paneer, paneer tikka, or paneer bhurji. Fresh paneer absorbs spices better and tastes fresher than any store‑bought alternative.

Now you have a reliable method to turn everyday milk into delicious paneer. It’s quick, cheap, and lets you customize the texture to suit any recipe. Happy cooking!