You will love this Homemade Paneer recipe. It's savory, filling, and just like the real thing! As a bonus, this paneer is super easy to make.
Paneer can be tough to find, especially if you don't have a specialty Indian store or south Asian market nearby. The good news is that it's totally simple to make at home! All it takes is two ingredients and a bit of time.
To make paneer you'll need to start with 8 cups of whole milk. I live in Sweden, hence the weird milk cartons pictured above, but rest assured that's just regular old whole milk. I use organic, but that's totally up to you; it won't affect the outcome of your paneer. You'll also need ¼ cup of something acidic; I always choose either lemon juice or white vinegar. Both work great, and there is only the tiniest hint of their flavor in the end result.
How to Make Paneer
- Pour water and milk into a large pot.
- Slowly heat over medium heat until boiling.
- Stir in lemon juice and remove from heat.
- Let stand for 10 minutes.
- Pour pot contents into cheesecloth-lined colander.
- Wrap cloth over the curds & press with heavy item.
- Press paneer for at least one hour.
- Gently remove paneer from cloth & use as desired!
Full directions for how to make Paneer are in the printable recipe card below.
How to Make Paneer FAQs
What is Paneer?
Paneer is a pressed cheese that is a staple in Indian cuisine. It's got lots of protein, is totally versatile, and has a delicious taste and chewy texture.
What can you eat with paneer?
Paneer is really versatile! Eat it in most things that you would eat cheese with like salads, sandwiches, and dips.
- large heavy-bottomed pot
- wooden spoon, or spatula
- heavy cans
- cutting board
- ½ cup water
- 8 cups whole milk
- ¼ cup lemon juice or white vinegar
- Pour water into a large heavy bottomed pot—this is to help prevent the milk from sticking to the bottom.
- Add milk and set the pot over medium heat to slowly come to a boil—about 20–30 minutes. A skin will form over the top of the milk—don't disturb it in any way.
- Pour the lemon juice or white vinegar into the pot, and remove from the heat. Stir very gently with a wooden spoon or spatula, and then leave it alone.
- You'll want to let the milk stand for 10 minutes so that the curds and whey can fully separate.
- Line a colander with a couple of layers of cheese cloth and place in the sink.
- Pour everything from the pot into the strainer, scraping out any bits of curd that are stuck on the side of the pot.
- Wrap the cloth over the top of the curds, and set something heavy over the top to press the liquid out. A pot with some heavy cans in it works well. You'll want to press the paneer for at least one hour, and up to overnight. The longer you press it, the firmer the paneer will be.
- When the pressing time is up, gently remove the paneer from the cloth and place on a cutting board.
- Now you can cube or crumble it up, and you're ready to go! Fresh paneer will last up to 3 days in the fridge.