Paneer
Discover how to make your own paneer cheese at home with our easy recipe. You will need no more than four ingredients, a few basic tools, and a bit of patience. The result is a creamy block of paneer, cool and firm, ready to be cubed, grilled, or tossed through your favourite paneer recipes.
Ingredients
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200 g
Turkish yoghurt
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1½ tsp
Salt
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1
Lemon, juiced
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Instructions
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
The acid is what separates the milk into curds and whey, so getting the amount right is key to forming a smooth, cohesive block of paneer. Too little, and the milk stays stubbornly whole. Too much, and the texture turns grainy or rubbery. You only need the juice of one lemon, added after taking the milk off the heat for the cleanest separation.
Too much weight can make the paneer dense and rubbery, while too little leaves it too soft and crumbly to hold its shape. Aim for steady, even pressure; enough to firm it up without squeezing out all the moisture. A small carton of juice, a saucepan filled with water, or anything similar in weight will do the job.
FAQ: Questions about paneer
A few things might leave you wondering when making paneer at home for the first time. Why did the milk not curdle? What causes a sour flavour? No worries, here you will find the answers to these questions and more.
What is paneer?
Paneer is a fresh, non-melting cheese made by curdling milk with acid, usually lemon juice. It is common in Indian cooking, and it holds its shape when cooked, making it ideal for frying, grilling, or using in curries. It has a mild, milky taste and a soft but sturdy texture.
Why did my milk not curdle properly?
The most common reason the milk did not curdle properly is that it was not hot enough when the acid was added. It should reach a full boil before being taken off the heat. Another possible cause is using too little acid, which prevents the milk from separating fully.
Why is my paneer sour after curdling?
The most likely reason your paneer tastes sour is that you are using too much lemon juice. Stick to the amount listed in the recipe to keep the flavour mild. Letting the curds sit in the whey for too long can also cause a sour taste, so strain them promptly once the milk has fully separated.
How should paneer be stored?
Store paneer in an airtight container in the fridge, covered with water to prevent it from drying out. Change the water daily and use it within 4–5 days. Do not freeze paneer, as it can become crumbly once thawed.
Nutritional values
Nutritional value, per
172 Kcal
| Fibre | - | 7.4 gram fibers |
| Protein | 19.3 | 8.2 gram |
| Fat | 35.9 | 7 gram |
| Carbohydrates | 44.8 | 19 gram |
Recommended information
Serving suggestion
Homemade paneer - delicious Indian fresh cheese
If you have ever wondered if it is possible to make this delicious Indian cheese at home, our easy paneer recipe is your answer. While it might sound like a big project, it only requires four ingredients and a bit of patience before it turns into a block of fresh cheese.
Once made, it is always good to have in the fridge, ready whenever you need a reliable ingredient for those delicious Indian recipes we know and love.
Mild, milky, and slightly sweet flavours
Our recipe follows the traditional method used in Indian kitchens and gives you the signature flavour that paneer is known for. It tastes fresh and mellow, with a gentle sweetness that comes straight from the milk. The flavour stays subtle but present, whether it is cooked or eaten cold, always holding on to that clean, milky character.
Firm and tender texture with a creamy touch
Making paneer at home gives you a texture that feels soft and delicate, with a different character than the firmer blocks often found in shops. It holds its shape when sliced or cubed, and it has a tender surface that yields gently under pressure. Inside, it feels smooth and creamy, with a texture you can shape to your liking by simply adjusting how you press it.
Explore a world of paneer dishes
Thanks to paneer’s mild flavour and firm structure, it works across all kinds of meals. It is just as useful for a quick weeknight dinner as it is for something a little more planned. You can sear it, grill it, fry it until crisp, or let it simmer slowly in a sauce. However you cook it, it holds its shape and takes on flavour with ease.
You will find it in Indian dinners like paneer makhani or paneer and chickpea curry, both great with rice or flatbread. For lunch, paneer bhurji is fast and aromatic, made by crumbling and frying it with spices, tomatoes, and onions.
You can toss it into salads, thread it into paneer skewers for wraps, or layer it into a tasty paneer sandwich. Once you start exploring the possibilities of paneer, you will find more and more reasons to keep it on hand.
Add herbs or spices to change it up
Our recipe for paneer is highly adaptable, allowing you to flavour it with your favourite herbs and spices. Just make sure to stir them in once the curds have formed, before pressing, so the taste runs through the entire block.
As for the spices, crushed cumin seeds offer an earthy, slightly smoky edge, while black pepper sharpens the mildness with its punchy heat. Chilli flakes turn up the heat, and garlic powder deepens the flavour with a sharp, savoury note. Or, stir in dried fenugreek for its bitter layer with a touch of traditional flair.
If you want more freshness, go for herbs. Chopped coriander keeps things bright with its citrusy nuance, while fresh mint cools the profile with a clean, crisp feel. A handful of dill provides a hint of anise, and parsley contributes a peppery note with a subtle bitterness. It is quite normal to experiment with herbs and spices in India, so explore which flavours suit your palate.
