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Paneer Cheese making process
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4.41 from 5 votes

Homemade Paneer

Homemade Paneer - Fresh cheese used in Indian cooking. 
Prep Time10 mins
Cook Time40 mins
Resting30 mins
Total Time50 mins
Course: Misc.
Cuisine: Indian
Servings: 4
Calories: 291kcal


  • ½ gallon whole milk
  • 3 tablespoons lemon juice


  • Rinse a large heavy-bottomed pot with water. With some water coated on the bottom of the pan pour half a gallon of whole milk in it and bring it to a gentle boil, stirring frequently. Keeping some water in the pot helps the milk from sticking to the bottom of the pot.
  • Once the milk comes to a gentle boil, add lemon juice 1 tablespoon at a time and stir the milk until the milk begins to curdle. I usually use 3 tablespoons of lemon juice before the milk fully curdles and clear greenish whey starts to separate. Turn the heat off immediately.
  • Line a bowl with a double-layered cheesecloth that is long enough to be bundled up and hung later. Pour the curdled milk on the cheesecloth. Run cold water over it for few minutes to remove the lemon taste. Squeeze out the water from the muslin cloth bundle and hang it up for 30 mins so all the water can drain out. Place the cheesecloth between 2 cutting boards and put a heavy pot or book on top of it for an hour. Make sure you do not put too much weight as it will dry out the paneer making it very crumbly. If you do not have time to wait for the water to drain out, you can continue to gently squeeze out all the water and then knead and shape it while still in muslin cloth.
  • Gently remove the Paneer from the cheesecloth. Cut into smaller cubes if using in a curry. Paneer can be refrigerated for up to a week or can be stored in the freezer for longer periods.


Calories: 291kcal | Carbohydrates: 23g | Protein: 14g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 47mg | Sodium: 203mg | Potassium: 636mg | Sugar: 24g | Vitamin A: 765IU | Vitamin C: 4.4mg | Calcium: 535mg | Iron: 0.1mg
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