Easy Homemade Paneer Recipe – Make Fresh Indian Cheese with Just 2 Ingredients for Diwali | The Next Recipes

Learn how to make soft, fresh paneer at home with this Easy Homemade Paneer Recipe using just two ingredients. Perfect for curries, snacks, and festive Diwali dishes from The Next Recipes.

Introduction

Paneer is the heart of Indian vegetarian cooking—rich, creamy, and full of flavor. Whether it’s Paneer Butter Masala, Palak Paneer, or crispy Paneer Pakoras, this simple cheese adds luxurious texture to countless Indian dishes. The best part? You can make fresh paneer at home using only two ingredients.

This Easy Homemade Paneer Recipe is perfect for Diwali or any festive occasion when you want your food to taste truly authentic. With just milk and lemon juice (or vinegar), you can create soft, fresh, and flavorful Indian cottage cheese that tastes so much better than store-bought.

At The Next Recipes, we love sharing traditional recipes made simple for home cooks everywhere. Once you learn how to make your own paneer, you’ll never go back to packaged cheese again!

Ingredients for Easy Homemade Paneer Recipe

You only need two ingredients for this classic Indian cheese recipe:

• 1 liter (4 cups) full-fat milk
• 2 tablespoons lemon juice or white vinegar

Optional (for softer paneer):

• 2 tablespoons fresh cream or milk powder (optional for creaminess)
• A pinch of salt, if desired

That’s it! No fancy tools, no long process — just simple kitchen magic to make your own homemade paneer.

Step-by-Step Instructions

Step 1: Heat the Milk

Pour the milk into a heavy-bottomed saucepan and bring it to a gentle boil over medium heat. Stir occasionally to prevent it from sticking or burning at the bottom.

For the creamiest paneer, use whole milk or full-fat milk — this ensures the cheese is rich and soft.

Step 2: Add Lemon Juice or Vinegar

Once the milk starts to boil, lower the heat. Add 2 tablespoons of lemon juice (or vinegar) while stirring slowly.

You’ll notice the milk curdling almost immediately — the curds (paneer) will separate from the whey (liquid). If it doesn’t curdle completely, add another teaspoon of lemon juice.

Step 3: Strain the Curdled Milk

When you see the clear greenish whey separating, turn off the heat. Line a large strainer or colander with a clean cheesecloth or thin kitchen towel. Carefully pour the curdled milk through the cloth to collect the paneer curds.

Rinse under cold water to remove the lemony flavor and stop the cooking process.

Step 4: Drain the Excess Water

Gather the ends of the cheesecloth and twist gently to remove excess whey. Tie it into a bundle and hang it over the sink for about 30 minutes to let the water drain completely.

For a firmer paneer block, place the cloth bundle under a heavy object (like a pan or a weight) for 1–2 hours. This step presses the cheese into a firm, sliceable texture—perfect for curries and frying.

Step 5: Cut and Use

Once set, unwrap the paneer and cut it into cubes or slices. Your fresh homemade paneer is ready to use in any recipe!

Serving Suggestions

This Easy Homemade Paneer Recipe is versatile and can be used in dozens of traditional and modern dishes:

• Classic Indian Curries: Try Paneer Butter Masala, Shahi Paneer, or Palak Paneer.
• Festive Starters: Make Paneer Tikka, Chilli Paneer, or Paneer Pakoras for your Diwali spread.
• Healthy Options: Toss into salads or wrap into whole-wheat roti for a protein-rich lunch.
• Desserts: Use fresh paneer to make Rasgulla, Sandesh, or Rasmalai during Diwali celebrations.

Homemade paneer’s soft texture and clean taste make every dish feel more special and authentic.

Easy Homemade Paneer Recipe – Make Fresh Indian Cheese with Just 2 Ingredients for Diwali

This Easy Homemade Paneer Recipe shows you how to make soft, fresh Indian cheese at home using only 2 simple ingredients — milk and lemon juice (or vinegar)! Perfect for Diwali feasts or everyday Indian cooking, paneer is rich, creamy, and versatile. Use it in curries, snacks, or desserts — once you try homemade paneer, you’ll never go back to store-bought again!

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

30 minutes mins

Total Time 50 minutes mins

Servings: 6 Servings

Course: Appetizer, Main Course, Side Dish

Cuisine: Indian

Calories: 150

Ingredients Equipment Method Notes

Ingredients

  

• 4 cups 1 liter whole milk (full-fat for best results)
• 2 tbsp lemon juice or white vinegar
• Ice-cold water for rinsing

Equipment

• Large saucepan
• Slotted spoon
• Cheesecloth or muslin cloth
• Strainer or colander
• Bowl for collecting whey
• Heavy weight (for pressing paneer)

Method

 

1. Boil the Milk
2. Pour milk into a saucepan and bring it to a gentle boil over medium heat, stirring occasionally to prevent burning.
3. Add Acid to Curdle
4. Once the milk boils, reduce the heat to low. Slowly add lemon juice (or vinegar) while stirring. The milk will curdle — the whey (liquid) will separate from the curds (solids).
5. Strain the Curds
6. Turn off the heat immediately. Pour the mixture through a cheesecloth-lined strainer to collect the curds. Rinse with cold water to remove any lemon or vinegar taste.
7. Drain the Water
8. Gather the cloth edges and gently squeeze out excess liquid. Hang it for 20–30 minutes to drain completely.
9. Press the Paneer
10. Shape the paneer into a block while still wrapped in the cloth. Place it under a heavy weight (like a pan or book) for 30–45 minutes to set firmly.
11. Cut & Use
12. Unwrap and cut the paneer into cubes. Use it in your favorite curries, tikkas, or desserts!

Notes

For softer paneer, use lemon juice; for firmer paneer, use vinegar.

Don’t over-boil after curdling — it can make the paneer hard.

Save the leftover whey — it’s full of nutrients! Use it in soups, dough, or smoothies.

If using low-fat milk, you may get a smaller yield and firmer texture.

Why You’ll Love This Recipe

• 2 Ingredients, 1 Pot: Simple and easy for beginners.
• Fresh and Pure: No preservatives or additives.
• Perfect Texture: Soft, crumbly, and creamy.
• Budget-Friendly: Much cheaper than store-bought paneer.
• Versatile: Great for both savory and sweet recipes.

Making paneer at home connects you with authentic Indian cooking traditions — and it’s easier than you think.

Tips for the Perfect Homemade Paneer

1. Use full-fat milk: Skim milk won’t produce enough curds or creamy texture.
2. Don’t over-boil: Once the milk curdles, remove it from heat immediately.
3. Rinse the curds: This removes any acidic taste from lemon juice or vinegar.
4. Press for texture: The longer you press, the firmer the paneer will be.
5. Store properly: Keep refrigerated for up to 3 days or freeze for longer storage.

These little details make your homemade paneer recipe foolproof and delicious every time.

FAQ

Celebrate Diwali with Homemade Paneer

Diwali is a festival of light, love, and food — and what better way to celebrate than by making your own homemade paneer? From creamy curries to sweet desserts, fresh paneer adds a touch of tradition and freshness to your festive table.

This Easy Homemade Paneer Recipe is simple enough for beginners yet impressive enough for any occasion. Once you taste the soft, melt-in-your-mouth texture of homemade paneer, you’ll never buy it from the store again.

So this Diwali, light up your kitchen with joy and make something from scratch — start with this homemade paneer recipe that captures the essence of Indian cooking.

For more authentic and easy-to-follow recipes, visit The Next Recipes — your go-to source for traditional, festive, and modern homemade dishes that everyone will love.