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 & Recipe
🧀 Get the full step-by-step recipe
Exact quantities, an ingredient checklist you can tick off while you cook, and a direct link to buy the milk — all on the recipe page.
Open the Paneer Recipe →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.
🧀 Get paneer & curry essentials
Fresh/frozen paneer, spices and everything for your favourite paneer dish.
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).