Fresh Paneer: How to Make It, Use It, and Keep It Fresh

When you think of fresh paneer, a soft, unaged Indian cottage cheese made by curdling milk with lemon juice or vinegar. Also known as Indian cottage cheese, it’s the kind of cheese that doesn’t melt—it holds its shape, so it’s perfect for grilling, frying, or simmering in rich curries. Unlike processed cheeses, fresh paneer is made at home or bought daily in India because it spoils fast. It’s not just a protein source—it’s the star in dishes like paneer tikka, palak paneer, and even sweet rabdi.

Making fresh paneer is simple: heat milk, add acid like lemon juice or vinegar, and let the curds separate from the whey. Then you drain and press the curds into a block. The key? Use full-fat milk. Low-fat won’t give you that creamy, firm texture. You don’t need fancy tools—just a cloth, a colander, and something heavy to press it down. And here’s the thing: if you’re buying it, check the date. Homemade paneer lasts only 3–5 days in the fridge. After that, even if it looks fine, it’s not safe. One study from a food safety lab in Delhi found that paneer left beyond five days showed bacterial growth even without visible mold.

What you do with it matters too. Fresh paneer soaks up flavors like a sponge. That’s why it works so well in spicy gravies or grilled with spices. But if you’re using it in a curry, don’t boil it hard—gentle heat keeps it tender. Overcook it, and it turns rubbery. And if you’ve ever wondered why your paneer falls apart in the pan? It’s probably because it wasn’t pressed long enough. The longer you press it, the denser and firmer it gets. That’s why restaurant paneer stays intact while yours crumbles.

You’ll also find fresh paneer in sweets. In some parts of India, it’s mixed with sugar, cardamom, and saffron to make barfi or gulab jamun. But here’s a tip: if you’re making sweets, use paneer that’s been chilled and pressed overnight. It gives you a smoother texture. And if you’re trying to cut sugar, swap regular paneer for low-fat versions made with skim milk—some people do it, and it works fine for savory dishes.

Storing paneer right makes all the difference. Don’t just toss it in the fridge uncovered. Keep it submerged in cold water, change the water daily, and it’ll last up to a week. Or freeze it—yes, you can freeze paneer. Thaw it slowly in the fridge, and it’ll still hold up in curries. Just don’t expect the same springy texture as fresh.

There’s a reason so many posts here talk about paneer—because it’s everywhere in Indian kitchens. From quick weeknight meals to festive feasts, it’s the one ingredient that bridges simple and special. Whether you’re learning how to make it from scratch, checking if your 7-day-old block is still safe, or just trying to keep it from turning rubbery in your curry, the answers are all here. You’ll find real tips, real stories, and real fixes—not just recipes, but the why behind them.