Fresh Cheese · Beginner

How to Make Paneer at Home: Easy Paneer Recipe

Homemade paneer from whole milk: bring it to a boil, curdle with lemon juice or vinegar, drain, rinse and press for 1–2 hours. Amounts per litre, yield, pressing times, and why paneer goes crumbly.

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Fresh paneer block and cubes beside cheesecloth and lemon

Updated October 2026 · 7 min read

Paneer is the fresh, pressed cheese of South Asian cooking: mild, milky and firm enough to cube and fry without melting. Making it takes about 20 minutes of work plus pressing time, and it needs only milk and an acid. Like ricotta, it is an acid-set cheese rather than a fermented one, but it uses the same milk-to-cheese ratios as every fresh cheese.

Homemade paneer recipe

1 L whole milk (not UHT)
2 tbsp lemon juice or vinegar per litre
~190 g paneer per litre of whole milk
  1. 1
    Boil the milk Bring 1 litre of whole milk to a rolling boil in a heavy pan, stirring so it does not scorch.
  2. 2
    Curdle Lower the heat. Mix 2 tablespoons of lemon juice or white vinegar with 2 tablespoons of water and add it a little at a time, stirring gently, until the curds separate and the whey turns clear green-yellow. Take it off the heat straight away.
  3. 3
    Strain and rinse Pour into a colander lined with cheesecloth. Rinse the curds briefly under cold water to stop the cooking and remove the acid taste.
  4. 4
    Press Gather the cloth, twist out the excess whey, shape the bundle into a flat square, and press under a heavy weight (a pot of water works) for 1–2 hours.
  5. 5
    Cut and use Unwrap, cut into cubes, and use immediately or refrigerate in a container of water.
Vinegar and a measuring spoon beside separated milk curds and whey

Related calculator

Cheese from Milk & Vinegar

How to make cheese from milk and vinegar: get the exact vinegar to add, the fresh-cheese yield to expect, and the whey left over.

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Pressing time and texture

PressingTextureBest for
None (unpressed)Soft, crumbly chhenaBengali sweets such as rasgulla and sandesh
30–45 minutesSoft blockCrumbling into bhurji, stuffing parathas
1–2 hoursFirm block that holds its shapeCubing for palak paneer, tikka, frying

Tips for soft, sliceable paneer

Use whole milk more fat means softer, creamier paneer and a better yield.
Add acid gradually stop as soon as the whey turns clear; extra acid makes it hard and sour.
Soak before cooking a 15–20 minute soak in hot water softens store-bought or refrigerated paneer before it goes into curries.

Watch for

  • UHT (ultra-pasteurized) milk curdles weakly and gives grainy paneer.
  • Do not keep boiling once the curds form; they turn rubbery.

The leftover whey is useful for kneading roti dough or cooking rice. For other fresh cheeses, see how to make ricotta, farmer’s cheese and how to make fresh cheese.

FAQ

Frequently asked questions

Is paneer a fermented cheese?
No. Paneer is an acid-set cheese: boiling milk is curdled with lemon juice, vinegar or citric acid, then pressed. There is no culture, no rennet and no ageing.
How much paneer does 1 litre of milk make?
About 180–200 g from whole milk. A US gallon makes roughly 700–800 g. Low-fat milk gives less and a drier, crumblier paneer.
Why is my paneer crumbly?
Usually it was pressed too little, the curds were cooked too long after adding acid, or the milk was low-fat or UHT. Take it off the heat as soon as it curdles, press it firmly for at least an hour, and use whole milk.
Why is my paneer rubbery or hard?
Too much acid, boiling too long after curdling, or pressing too hard for too long. Add the acid gradually and stop as soon as the whey turns clear.
How long does homemade paneer last?
About 3–4 days in the fridge, wrapped or submerged in water that you change daily. It freezes well for up to 2–3 months.
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