By Simran Makkar
November 13, 2026
Homemade paneer is softer and fresher than the packet kind, and it only needs milk and a souring agent. Full-fat milk gives the best result, and the main thing is not to rush the curdling.
– 1 litre full-fat milk – 2 to 3 tablespoons lemon juice or white vinegar – 2 tablespoons water, to dilute the lemon juice – A pinch of salt (optional) – Cold water, for rinsing
Pour the milk into a heavy-bottomed pan and bring it to a boil on medium heat, stirring now and then so it doesn’t stick.
Lower the flame and add the lemon juice, diluted with the water, a spoonful at a time while stirring gently.
Keep stirring until the milk splits into white curds and a pale greenish whey. If it hasn’t fully separated, add a little more lemon juice.
Switch off the heat and let it sit for 2 minutes.
Line a strainer with a muslin cloth and pour the curds in. Rinse them under cold water for a minute to wash away the lemon taste.
Gather the cloth, twist it and squeeze out the extra water. Shape the curds into a flat block.
Place a heavy weight on top and leave it for 30 to 45 minutes, until the paneer is firm.
Unwrap, cut into cubes and use right away, or store in water in the fridge for up to 3 days.