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Easy Homemade Paneer Recipe

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!
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Prep Time 5 minutes
Cook Time 15 minutes
30 minutes
Total Time 50 minutes
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.