Indian paneer

  • Author: Science Chef
  • Prep Time: 15 mins
  • Total Time: 15 mins
  • Yield: Enough paneer for 2-4 people
  • Cuisine: Indian


A basic, very simple recipe for making your own paneer. Apart from the ingredients you will need a clean cloth (cheese cloth works best).



  • 1 liter milk
  • 2 tbsp lemon juice / lime juice / vinegar (if using vinegar, start with 1,5 tbsp, it’s a little stronger)


  1. Bring the milk to the boil.
  2. Take it off the heat but do not let it cool down.
  3. Add the acid and mix through well. The milk should start curdling pretty much right away. You will see white curds forming and the liquid becoming more transparant/yellow. If the liquid stays white you have to add some additional acid. Add it in steps of 1 tsp to prevent from overdosing.
  4. Once the liquid (also called whey) has become clear, pour the mixture over a cheese cloth.
  5. Fold the curds in a cheese cloth and place below a heavy pan or stone to press out the remainder of moisture.
  6. Wait at least 30 minutes before using if you want a firm paneer, you can easily leave it up to two hours, it will just become a little firmer.
  7. Once the paneer is ready you can store in the fridge for max a few days.