How to Make Paneer: Simple Steps for Fresh Indian Cheese at Home
When you think of paneer, a fresh, unaged Indian cheese made by curdling milk with acid. Also known as Indian cottage cheese, it’s the backbone of dozens of home-cooked meals—from paneer butter masala to spicy paneer tikka. Unlike processed cheeses, paneer holds its shape when grilled or fried, making it perfect for Indian-style pizzas and street food snacks. You don’t need fancy equipment or long aging. Just milk, an acid like lemon juice or vinegar, and a bit of patience.
Most people buy paneer from the store, but store-bought versions often have additives, feel rubbery, or lack that rich, milky flavor. Making it yourself takes under 30 minutes and costs less than half the price. The process is simple: heat full-fat milk until it simmers, stir in lemon juice until the curds separate from the whey, then strain and press. The result? Soft, creamy, and infinitely more flavorful than anything in a plastic packet. Full-fat milk, the only milk that works well for paneer. Skim or low-fat milk won’t curdle properly or give you that dense, sliceable texture. You also need a clean cloth to strain it—no cheesecloth? A thin kitchen towel works fine.
Once you’ve pressed your paneer, you can use it right away or chill it for later. It’s the secret ingredient in so many dishes you already love. Think of it as the blank canvas of Indian cooking—absorbs spices, holds up to heat, and adds protein without overpowering. Tandoori paneer, a popular grilled snack marinated in yogurt and spices. Also known as paneer tikka, it’s a favorite on Indian pizza toppings and street food stalls across Delhi and Mumbai. If you’ve ever wondered why restaurant paneer tastes so much better than your own, it’s often because they make it fresh daily. Now you can too.
There’s no magic here—just technique. Too much lemon juice? Your paneer turns crumbly. Not enough pressure? It stays too soft. But once you get the hang of it, you’ll never go back. You’ll start noticing how paneer shows up in everything: from breakfast parathas to midnight snacks, and yes, even on our Indian-inspired pizzas at Pizza Paradise. Below, you’ll find real recipes and tips from home cooks who’ve nailed this. Whether you’re making paneer for the first time or just want to fix what went wrong last time, these posts have you covered.
