How to Make Paneer: Simple Home Method, Storage Tips, and Best Uses

When you want paneer, a fresh, unaged Indian cheese made by curdling milk with acid. Also known as Indian cottage cheese, it’s the star of dishes like palak paneer, paneer tikka, and mattar paneer—rich, firm, and absorbs spices like a sponge. You don’t need a cheese press or special culture. Just milk, lemon juice or vinegar, and a little patience. It’s cheaper, fresher, and tastier than store-bought.

Making paneer is all about curdling milk, the process of separating solid curds from liquid whey using acid or heat. You heat full-fat milk until it simmers, then add lemon juice or vinegar—just enough to make the milk clump up. The curds form right away. Strain them through a cloth, press out the extra water, and you’ve got paneer. No rennet. No aging. No mystery. It’s the same method used in homes across North India for generations. The key? Don’t boil the milk after adding acid. That makes it rubbery. And always use full-fat milk—skim milk won’t give you that soft, sliceable texture.

Once you’ve got your paneer, storage, how you keep paneer fresh after making it. matters. Keep it submerged in cold water in the fridge—it stays soft for up to 5 days. Skip the plastic wrap alone; it dries it out. If you freeze it, thaw it in the fridge overnight. You’ll lose a bit of texture, but it still works great in curries. And never eat paneer past 7 days, even if it looks fine. Spoilage doesn’t always show up as mold—it can just turn sour and unsafe.

People ask, "Can I use yogurt instead of lemon juice?" Yes, but it’s slower and gives a milder flavor. Can you make paneer from almond milk? No—it won’t curdle the same way. Paneer needs dairy protein. And if you’re wondering why your paneer crumbles when you fry it? You didn’t press it long enough. Wrap the curds in a clean cloth, stack a heavy plate on top, and wait 30 minutes. That’s it.

Once you master this, you’ll stop buying it. You’ll make extra and freeze it. You’ll toss cubes into stir-fries, grill them with spices, or snack on them with chaat masala. And when you see a recipe calling for paneer, you won’t panic—you’ll know exactly how to make it from scratch, right now.

Below, you’ll find real, tested tips from home cooks who’ve made paneer dozens of times—some with perfect results, others with messy first tries. You’ll learn what actually works, what doesn’t, and how to fix common mistakes. No fluff. Just what you need to make paneer that’s soft, sliceable, and full of flavor.