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Homemade paneer is softer and creamier than shop-bought, and it only needs milk and lemon. With the right cheesecloth and a simple press you can make a block for paneer makhani in under an hour.
What You Need
- Cheesecloth or muslin: ultra-fine, unbleached cotton (grade 90) won’t let curds through.
- Heavy-bottomed pot so milk doesn’t scorch.
- Paneer press or a plate and weight to shape the block.
- Full-fat milk – the higher the fat, the softer the paneer.
Our Recommended Tools
1. Grade 90 Cheesecloth
Fine, reusable cotton cloth for straining paneer, yogurt and stocks.
Why we like it:
- Fine weave – no lost curds
- Reusable and washable
Keep in mind:
- Wash and dry well between uses
Check Grade 90 Cheesecloth on Amazon →
2. Nut Milk / Straining Bag
A reusable mesh bag that’s even easier to squeeze and rinse.
Why we like it:
- Very easy to use
- Durable
Keep in mind:
- Shape the block in a press afterwards
Check Nut Milk / Straining Bag on Amazon →
3. Cheese / Tofu Press
Presses paneer into a firm, even block for perfect cubes that hold together in curry.
Why we like it:
- Neat blocks
- Firm texture
Keep in mind:
- Optional – a plate and heavy pan work too
Check Cheese / Tofu Press on Amazon →
Simple Homemade Paneer
- Bring 2 litres (½ gallon) full-fat milk to a boil, stirring.
- Turn off the heat and stir in 3–4 tbsp lemon juice until the whey turns clear-green.
- Pour into a cheesecloth-lined colander and rinse with cold water.
- Twist, squeeze and press under a weight for 30–45 minutes.
- Cut into cubes and use, or refrigerate for up to 3 days.
Frequently Asked Questions
Why is my paneer crumbly?
It was pressed too long or the milk was overheated after curdling. Press for 30–45 minutes only.
Can I use low-fat milk?
You can, but paneer will be drier and you’ll get less.
How long does homemade paneer last?
Up to 3 days in the fridge in water, or 2 months frozen.
