How to Make Paneer at Home (Easy 4-Ingredient Recipe)
Fresh paneer is easy to make at home – all you need is milk and something acidic like lemon. Here's the simple method, plus tips for soft, firm paneer that holds its shape in curries.
Ingredients
What you need (makes ~200 g)
- 2 litres full-fat milk (the higher the fat, the more paneer)
- 2-3 tbsp lemon juice or white vinegar – or a few tbsp of yogurt for a softer set
- A pinch of salt (optional)
- A muslin cloth and a strainer
Step-by-step method
1. Bring the milk to a gentle boil in a heavy pan, stirring so it doesn't catch.
2. Lower the heat and add the lemon juice a little at a time, stirring. The milk will curdle and the whey will turn pale green and clear.
3. Once fully curdled, turn off the heat. Pour through a muslin-lined strainer.
4. Rinse the curds under cold water to remove the sour taste, then gather the cloth and squeeze out the whey.
5. Shape into a block, place a weight (a heavy pan or a filled pot) on top, and press for 30-40 minutes.
6. Cut into cubes. Your fresh paneer is ready for palak paneer, paneer butter masala, or a quick tikka.
Tips for perfect paneer
- Full-fat milk only – low-fat milk yields little paneer.
- Press longer for firmer paneer that holds its shape when fried.
- Save the whey – use it to knead roti dough or in soups; it's full of protein.
- Use fresh within 2-3 days, kept in water in the fridge.
Prefer to buy it ready?
Making paneer is easy but takes time. If you'd rather skip it, we stock fresh and frozen paneer ready to cook – delivered across Germany or for pickup in Munich.
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Shop NowFAQ
What can I use instead of lemon to make paneer?
White vinegar, or a few tablespoons of plain yogurt, both work. Yogurt gives a softer paneer.
Why is my paneer hard and rubbery?
Usually too much acid, or pressing too long/too heavy. Add just enough acid to curdle, and press with moderate weight.
Where can I buy paneer in Germany?
Chai n' Spice stocks fresh and frozen paneer, with delivery across Germany and pickup in Munich (Schwabing).