How to make paneer? Homemade paneer recipe is the easiest thing to make. Only requires 2 ingredients

Panic and the Paneer Debacle

Quick and easy homemade paneer
Course Ingredient
Cuisine Indian
Prep Time 5 minutes
Cook Time 20 minutes
Weigh Down Time 3 hours
Total Time 35 minutes
Servings 2 people
Calories 1185kcal
Author Healing Tomato


  • 2 Lemons Juiced
  • 1 gallon Milk Use full fat whole milk


  • In a large pan, pour the milk and bring to a boil
  • Make sure you stir it constantly to prevent it from sticking to the bottom of the pan.
  • Once the milk has come to a boil, turn it off and pour the lemon juice slowly
  • Keep steering
  • Almost immediately, you will see the separation of the curd and the whey
  • Place the sieve over the pan in the sink
  • Cover the sieve with the cloth and gently pour in the curd and whey
  • The whey will collect at the bottom and the paneer will remain in the cloth
  • Collect the edges of the cloth and pull it up.
  • Hold it firmly from the top. Be careful because it is going to be very hot
  • Slowly start twist the cloth from the top all the way to the bottom
  • Once you have squeezed all the whey out of the cloth, place it on a flat surface
  • Weigh it down with something heavy
  • Let the paneer sit under the weight in a cool dry place for about three hours.

Shelf life: 2 weeks in the refrigerator and about 1 month in the freezer.


    - Most of the total time is for weighing down the paneer. No work required on your part during this time.
    - Shelf life: 2 weeks in the refrigerator and about 1 month in the freezer.


    Serving: 2g | Calories: 1185kcal | Carbohydrates: 100g | Protein: 60g | Fat: 61g | Saturated Fat: 35g | Cholesterol: 189mg | Sodium: 816mg | Potassium: 2647mg | Fiber: 3g | Sugar: 98g | Vitamin A: 3065IU | Vitamin C: 57.3mg | Calcium: 2167mg | Iron: 1.2mg