Paneer is super easy to make at home and the fresh paneer tastes much better than the store bought one. I’ve been making panner for several years now and this is a fool proof recipe.

I made paneer from fresh buffalo milk, cow milk and Amul milk. Cow milk yields a little less panner but all will give good panner.

Preparation Time: 5 minutes

Makes : 250 grams


Milk : 1 litre

Lemon : 1 medium juiced

Vinegar : 1/2 teaspoon


Pour the milk in a pan and bring it to a boil. Add lemon juice, vinegar and stir. You should see milk curdled in big chunks and water separated.

Take a thin cloth or cheese cloth and strain the curdled milk. Be careful as it’s really hot. Save the whey water for later. Squeeze the paneer a little and place the cloth with panner under a heavy object(I used chapati stone).

All the water is out of the paneer. Transfer paneer into a plate and cut into desired pieces.

Enjoy this fresh paneer in kebabs, curries or any other dish you like.