Making homemade paneer is suprisingly easy. This fresh cheese will have a softer texture than many shop-bought varieties, and is great in curries and salads

  • Prep:15 mins
    Cook:35 mins
    plus resting time
  • Easy

Nutrition per serving

  • kcal 328
  • fat 25g
  • saturates 15g
  • carbs 1g
  • sugars 0g
  • fibre 0g
  • protein 26g
  • salt 0.1g


  • 2 litres whole milk (see recipe tips below)
  • 1 lemon, juiced
  • 1 tsp fine salt


It's easier to make paneer with milk that isn't fresh – try and use milk with a high fat content that's reached its use-by date (but hasn't gone off). The fresher the milk, the more lemon juice you will need.


  1. Pour the milk into a saucepan and bring to a simmer over a low heat, stirring occasionally. This should take about 30 mins.

  2. Once it begins to bubble and rise up the sides of the pan, add 2 tbsp lemon juice and the salt – the milk will quickly separate. Add another 1 tbsp lemon juice, or enough to turn the milk into curds and liquid whey. Simmer for 1 min before turning off the heat. The amount of lemon juice needed will depend on the milk’s freshness.

  3. Line a sieve with a double layer of muslin and set over a bowl. Pour the cheese mixture into the sieve and leave for about 10 mins to allow the whey to drain through the cloth. Draw the muslin around the paneer and gently squeeze out any excess liquid.

  4. Transfer the cloth-wrapped cheese to a tray and pat it out into a 2cm-thick rectangle. Cover it with a tray and a couple of heavy tins and transfer to the fridge for at least 2-3 hrs. Unwrap the paneer – if you're not using it straight away, submerge it in cold water and keep it in the fridge. Will keep in the fridge for up to three days.

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