Homemade Paneer: How to Make Fresh Indian Cheese at Home

When you think of homemade paneer, a soft, unaged Indian cheese made by curdling milk with acid. Also known as Indian cottage cheese, it’s the backbone of countless vegetarian dishes—from buttery paneer butter masala to spicy paneer tikka. Unlike Western cheeses, paneer doesn’t melt. It holds its shape when grilled, fried, or simmered in gravy, making it perfect for Indian cooking. And the best part? You don’t need a cheese press or special equipment—just milk, lemon juice, and a little patience.

Paneer is closely tied to Indian vegetarian cuisine, a tradition where plant-based proteins like lentils, beans, and dairy replace meat in daily meals. It’s not just a substitute—it’s a star. In homes across India, especially in Mysore and surrounding regions, families make paneer fresh every few days. It’s cheaper than buying it, tastes better, and you control the fat and texture. Many people don’t realize that store-bought paneer often contains additives or is made with lower-quality milk. Homemade paneer? It’s pure, creamy, and smells like fresh dairy.

What makes paneer different from halloumi, a salty, grillable cheese from Cyprus? Halloumi has salt baked in and holds up to high heat, but paneer is mild, soft, and absorbs flavors like a sponge. That’s why it’s perfect in curries, stir-fries, or even crumbled into salads. You’ll find it paired with chutney, a tangy, spicy condiment that cuts through paneer’s richness in snacks like paneer pakoras or as a filling in parathas. And if you’ve ever wondered why your paneer turns rubbery—it’s usually because you overcooked it or didn’t press it long enough.

Making paneer at home takes under 30 minutes. You heat milk, add lemon juice or vinegar, let it curdle, strain it in a cloth, and press it with a weight. No fancy tools. No waiting weeks. The result? A block of cheese that’s soft enough to bite into but firm enough to cube and fry. You can even adjust the texture—less pressing for softer paneer, more pressing for a denser block that holds up in grills.

Behind every great paneer dish is a simple truth: freshness matters. The recipes you’ll find here show you how to make paneer right, how to use it in classic meals like paneer tikka masala or palak paneer, and how to avoid the mistakes that turn good cheese into rubber. You’ll also learn how it pairs with spices, how to store it, and why some people skip dairy altogether and still make vegan versions with tofu or cashew cream. Whether you’re cooking for family, trying to eat more plant-based, or just curious about Indian food, homemade paneer opens the door to a world of flavor.