Homemade Soft Paneer

Don't forget to check out the recipe video for more tips & tricks!

Homemade Paneer (Cottage Cheese)

There’s something incredibly satisfying about making your own fresh paneer at home — no preservatives, no additives, just pure, creamy goodness.

If you've ever doubted whether homemade paneer can match store-bought in taste and texture, this recipe will surprise you!

Ready in under 10 minutes, it’s healthier, softer, and totally customizable to your taste.

Whether you're meal prepping for the week, cooking for a festive meal, or just exploring traditional Indian recipes, this homemade paneer will become your go-to.

Ingredients

  • 1.5 litres full-fat milk
  • Juice of 2 medium lemons
  • 1 tsp white vinegar (optional)
  • Pinch of salt (not for taste, but for texture)
  • Cold water (for rinsing the paneer)

Method

  1. Boil 1.5 litres of full-fat milk in a heavy-bottomed pan.
  2. In a bowl, mix lemon juice and vinegar together.
  3. Once milk begins to boil, add a pinch of salt and stir in the lemon-vinegar mix slowly.
  4. Continue stirring until the whey separates (greenish water appears).
  5. Turn off the heat and strain using a muslin cloth placed over a bowl or strainer.
  6. Rinse the curds under cold water to remove any tangy flavor.
  7. Squeeze out extra water and shape into a block while wrapped in the cloth.
  8. Place a weight on it and let it set for 2–3 hours or refrigerate overnight.
  9. Once firm, cut into cubes and use as needed.

Pro Tip: Mixing lemon juice with vinegar gives a softer texture. Rinse with cold water to remove tanginess!

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