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How to Make Paneer

Paneer is a fresh cheese that's used in East Indian cuisine. It's rennet-free, soft, non-melting and has a mild, milky taste. It's easy to make: you only need two ingredients and a little time.
Prep Time5 mins
Cook Time15 mins
Total Time1 d
Course: Side Dish
Cuisine: Indian
Keyword: cheese, paneer
Servings: 2


  • Strainer or colander


  • 3 cups homogenized, pasteurized whole milk
  • 1 tbsp acid (lemon juice, lime juice, vinegar, citric acid,
    yogurt, whey)


  • Strain juice to remove seeds and pulp if using lemon or lime.
  • Add milk to a heavy bottomed pot and place on low to low-medium heat.
  • Stir often to prevent burning. (Add seasonings if desired, see step #2 in the section above).
  • Once the milk starts to boil, turn off the heat.
  • Stir in the acid (stir in one direction to form larger curds). The milk should curdle almost immediately.
  • Strain the curds using a cheesecloth and strainer (or colander). Save the whey for other recipes or to make paneer in the future.
  • Rinse the curds to remove any acidic taste.
  • Squeeze the curds tightly to remove any excess liquid.
  • Shape the paneer in the cheesecloth and place heavy weights on it to compress the cheese.
  • Refrigerate for at least four hours (although leaving overnight makes a firmer paneer)
  • Cut, cube, and serve.