Homemade Paneer Recipe (Soft & Fresh)

Homemade paneer is surprisingly easy to make with just milk and an acidic ingredient such as lemon juice or vinegar. Fresh homemade paneer is soft, creamy, and perfect for curries, bhurji, tikka, sandwiches, and desserts.

Ingredients

• 1 litre full-fat milk
• 2–3 tbsp lemon juice or 1½–2 tbsp white vinegar
• 2 tbsp water
• Cold water, as needed

How to Make Homemade Paneer

1. Boil the milk

Pour the milk into a heavy-bottomed pan and bring it to a boil over medium heat. Stir occasionally so the milk doesn’t stick to the bottom.

2. Add the lemon juice or vinegar

Once the milk comes to a boil, reduce the heat to low.

Mix the lemon juice or vinegar with 2 tbsp water and add it to the milk little by little, stirring gently.

The milk will begin to curdle and the whey will separate.

3. Know when to stop

Once the milk has completely separated into white curds and pale greenish-yellow whey, turn off the heat immediately.

Don’t keep boiling the curds. This is one of the most important steps for making soft paneer.

4. Strain the curds

Place a muslin cloth or clean cheesecloth over a strainer and pour the curdled milk through it.

Carefully rinse the paneer under cold water. This removes any remaining acidity from the lemon juice or vinegar and also helps cool the curds.

5. Drain the paneer

Gather the cloth and gently squeeze out excess water.

Don’t squeeze too aggressively if you want soft paneer.

6. Press the paneer

Place the wrapped paneer on a flat surface and put a heavy object on top.

Press for approximately 20–30 minutes for firm paneer.

For softer paneer, press for a shorter time.

7. Cut and use

Open the cloth and cut the paneer into cubes or whatever shape your recipe requires.

Your homemade paneer is ready!

Tips for Soft Homemade Paneer

• Use full-fat milk for richer and softer paneer.
• Add lemon juice or vinegar gradually rather than adding a large amount at once.
• As soon as the milk separates, turn off the heat.
• Don’t boil the curds for a long time.
• Rinse the curds with cold water after straining.
• Don’t press the paneer for too long if you want a soft texture.

Lemon Juice vs Vinegar

Both work well for making paneer.

Lemon juice: Gives a mild natural flavour and is my preferred option for homemade paneer.

Vinegar: Works quickly and reliably, but make sure you rinse the curds well so the paneer doesn’t retain a strong vinegar taste.

How to Store Homemade Paneer

For best texture and flavour, use homemade paneer within 5-6 days.

Keep the paneer submerged in clean water in the refrigerator and change the water daily.

Why Is My Paneer Hard?

Hard paneer is usually caused by one of these mistakes:

• Using low-fat milk
• Adding too much lemon juice or vinegar
• Boiling the curds for too long
• Pressing the paneer for too long
• Not rinsing the curds after adding the acidic ingredient

The biggest secret to soft paneer is simple: once the milk separates, stop cooking it.