Homemade Paneer: Make Soft, Fresh Indian Cheese at Home

Homemade paneer, a fresh, non-melting Indian cheese made by curdling milk with acid. Also known as chena, it’s the soft, cube-friendly cheese you crumble into curries, grill for snacks, or fry into crispy bites. Unlike aged cheeses, paneer doesn’t melt—it holds its shape, which is why it’s perfect for Indian cooking. What most people don’t realize is that the difference between chewy store-bought paneer and melt-in-your-mouth homemade paneer isn’t magic. It’s milk quality, how you heat it, and what you use to curdle it.

Not all milk works the same. Full-fat cow or buffalo milk, the traditional base for authentic paneer gives you the richest yield and creamiest texture. Skim milk? You’ll get less cheese and a crumbly mess. And the acid you use matters too. Lemon juice, the most common curdling agent, is popular, but vinegar, yogurt, or even citric acid can work. The key isn’t just adding acid—it’s controlling the heat, waiting for the right curds, and draining properly. Most people rush this step and end up with dry, hard paneer.

Then there’s safety. Is spoiled milk okay? Can you eat paneer after 10 days? What about the whey you drain off—should you toss it or save it? These aren’t just kitchen questions. They’re real concerns for anyone cooking paneer regularly. You’ll find answers here, backed by simple science, not guesswork. You’ll also learn why paneer sometimes upsets your stomach, how to make it digest easier, and what to look for when buying milk for the best results.

Store-bought paneer is often pressed too hard, pasteurized too aggressively, or made with low-fat milk to cut costs. That’s why it’s tough, doesn’t soak up flavor, and feels like rubber in your curry. Homemade paneer? It’s soft, creamy, and absorbs spices like a sponge. And once you make it once, you’ll never go back.

Below, you’ll find real, tested guides on everything from using yogurt instead of lemon, to turning curdled milk into cheese, to knowing exactly how much paneer you get from a gallon of milk. No fluff. No theory. Just what works in your kitchen.