How to make Paneer

May 24th, 2008 filed under Gluten Free, Paneer (Indian Cheese)
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Paneer is a homemade Indian cheese. Paneer is used many different ways making desserts, appetizers and main course dishes.

Paneer (how to)


  • 8 cups (half gallon) milk
  • 1/4 cup lemon Juice


  1. Mix lemon juice in half cup of hot water and put aside.
  2. Boil the milk in a heavy bottomed pan over medium heat, stirring occasionally, making sure not to burn milk.
  3. As the milk comes to a boil, add the lemon juice gradually and stir the milk gently. The curd will start separating from the whey, turn off the heat.
  4. Once the milk fat has separated from the whey, drain the whey using a strainer line with cheesecloth, or muslin cloth.
  5. Wrap the curds in a muslin cloth, rinse under cold water, and squeeze well. This process takes out the sourness from the lemon.
  6. To take out the excess water, press the wrapped paneer under a heavy pan for about 1 hour.


If paneer will be used to make any dessert dish:

  1. The most important part of making paneer for dessert is how much water to take out from the paneer.
  2. To check if right amount of  water is out of the paneer, take a little piece of paneer on your palm and rub with your fingers. After rubbing the paneer for about 15-20 seconds, you should be able to make a firm but smooth ball.
  3. For making sweets, paneer can be refrigerated for 1 to 2 days.
  4. Paneer from half-gallon milk will make about 15 to 20 rasgullas.
  5. I suggest 2% milk for rasgullas, rasmalai, chamcham or any other dish in that category.
  6. For sandaish, burfee or any other such dish use regular milk.

If paneer will be used for making main dishes:

  1. Before Pressing the paneer knead it enough so paneer is not crumbly.
  2. Press the paneer instead one hour, two hours making firmer.
  3. Cut the paneer to desired shape. Paneer can be refrigerated for a few days or kept frozen for months.


  • Add salt to the paneer, if you like with your choice of spices one or more, including black pepper, roasted cumin seed, chopped green chilies, chopped cilantro (Hara Dhania) or to your taste.

If you enjoyed the recipe for How to make Paneer, here are more great recipes you should try from Manjula's Kitchen.

276 Responses to “How to make Paneer”

  1. caroline swan says:

    Thank you for this video – very well done! and i made the paneer successfully. Can you please tell me what you mean by 2% milk?
    Also i don’t think you mentioned what you did with the whey (unless i missed that). I hope you don’t throw it away! It is very nutritious and high in protein – i use it for soups or just drinking
    Thank you Manjula
    Regards Caroline

  2. […] How to make the paneer:  Paneer is a soft cheese that you can make in your kitchen with some milk and a lemon and that’s it.  I use Manjula’s paneer recipe. […]

  3. […] just follow Manjula’s instructions.  There is nothing more to it.  Shown below is my documented progress through this […]

  4. Neeta says:

    Saw your rasgullas recipe. What happens if use whole milk?


  5. I read this piece of writing fully concerning the resemblance of latest and previous
    technologies, it’s amazing article.

  6. Kari says:

    Hi Manjula,

    What kind of milk can I use if I live in the states? I believe you live in the United States too, right? Isn’t all milk here pasteurized? I just tried making the paneer and got a sliver amount and after reading your comments on youtube saw that it will not work with ultra pasteurized mik. I don’t know if mine is ultra pasteurized but it is pasteurized. What are my other options for making paneer? My husband LOVES paneer and I did have a lot of fun making it just now…just yielded hardly nothing for all of that milk. Please help! :D :D

    • Carlin says:

      Hey, just wanted to answer your question, as I don’t see any other replies. I live in Canada, so our milk is the same. I have made this recipe before with 3.25% milk, which is a lot fattier, and it worked perfectly. Maybe try that?

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