How to make homemade paneer

Curds and whey separated while making paneer at home

Paneer is a fresh cheese that is very popular in Indian cuisine. It is often used in making popular Indian dishes such as ‘saag paneer’, ‘mattar paneer’ or ‘paneer tikka masala’. Paneer does not require any aging and it does not melt while cooking. It is also a great source of protein. We love Paneer in our home and use it for breakfast recipes, appetizers as well as dinner recipes.

I had forgotten how delicious homemade fresh paneer tastes till I made it at home. For years the convenience of buying from the grocery store triumphed anything else, but now having tasted how creamy and delicious homemade paneer tastes, I think I will be making homemade paneer more frequently.

However, there’s a place for both types of paneer as there are texture difference between the store bought and homemade paneer. The store bought paneer’s texture is more along the lines of Mozzarella while homemade paneer’s texture is more like Feta cheese. Homemade paneer lasts about a week in the refrigerator while store bought brands lasts a few months.

Check out our video for step by step instructions on how to make homemade paneer.


Recipe details for homemade paneer- time to make = 30 minutes.

Ingredients (yields about 2 cups of paneer):
1/2 gallon or 8 cups of whole milk
Juice of 1 lime.

1) Heat milk on a pot till it is hot.
2) Add lime juice and stir milk till it curdles.
3) Remove from heat and strain to separate the whey and curds.

As my four year old put while relishing her third serving of homemade paneer, “mummy now you know how to make it (paneer) at home so we don’t need to buy it”.


  1. Lisa Desre says:

    I did not know what paneer is until i read this article.Im not so crazy about it.But it might be worth it to give it a try,after all i love cheese especially on my salad.

  2. Rashmi says:

    Hi Lisa — thank you for stopping by. I would love to hear your thoughts on Paneer once you have had a chance to make it.

  3. Serene says:

    Thanks for the recipe and video. My paneer turned out well, but crumbly. I think that my cheesecloth was too “holey”. I’m going to try it again with a tighter woven cloth.

  4. Rashmi says:

    There are a lot of factors that could make your paneer crumbly:

    1) how and when acid was added
    2) how much pressure you put on top of the paneer
    3) the type of milk you used.

    If you put too much pressure on top of the paneer you can drain out a lot of the moisture making it crumbly. What milk are you using?


  1. […] Paneer is Indian cheese that is made from adding acid to milk and curdling it. You can buy it from Indian Store or major grocery stores, but making it at home is a breeze. Check here for a video on how to make homemade paneer. […]

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