Homemade paneer

15 August 2016 / Posted in Vegetables & sides
Homemade paneer, being cubed.

Paneer is an Indian cheese often used in vegetarian meals. The cheese has a very mild flavour, similar to ricotta, but with a more chewy consistency. It holds its shape well and can be grilled or fried or simply crumbled into a dish. It’s also very easy and simple to make at home!

Homemade paneer being drained using cheese cloth.

Homemade paneer

Makes 200 g

2 litres full cream milk
60 ml lemon or lime juice


  1. Line a colander with cheesecloth and place it over an AMC 24 cm Dome to collect the whey if you’d like to keep it.
  2. Pour milk into an AMC 24 cm Gourmet High. (Choose a unit that is big enough to allow space for boiling.) Heat over a medium temperature and bring to the boil, stirring often to ensure milk doesn’t burn to the base of the unit. 
  3. Once boiling, whisk in the lemon juice. After 2 minutes the milk will curdle, forming curds (solids) and whey (liquid).
  4. Now pour the curds and whey into the lined colander. Leave to drain.
  5. Wrap the ends of the cheesecloth over the curds - the paneer. Place some weight on top of this to make a firm paneer. We use a heavy pestle & mortar but cookware or plates will work too. Leave for 2 - 3 hours to drain and firm up. You will then have fresh paneer. Refrigerate for an hour before cutting into blocks.

Variations & tips:

  • Vinegar or leftover whey can also be used to separate milk.
  • Flavour paneer with dried chilli, herbs, lemon zest or spices. 
  • If preferred, you can use the whey. It’s full of nutrients and can be used for boiling pasta, making rooties, add to smoothies or alternatively give to your dogs to drink!
  • Do not use fat free or low fat milk. Full cream milk gives a much fuller and creamier flavour to the paneer. 
  • Do not use old or sour milk to prepare paneer.
  • Paneer can also be prepared, wrapped in cling wrap and frozen.