How Much Milk Do You Need to Make Paneer at Home?
Learn exactly how much milk you need to make homemade paneer, based on milk fat content, yield, and practical tips for perfect results every time.
Paneer Recipe: Easy Ways to Cook Soft, Flavorful Paneer at Home
When you think of paneer, a fresh, non-melting Indian cheese made by curdling milk with lemon juice or vinegar. Also known as Indian cottage cheese, it's the star of countless vegetarian meals across India—from creamy butter paneer to spicy paneer tikka. Unlike Western cheeses, paneer doesn’t melt. That’s why it holds up in curries, grills, and stir-fries without turning gooey. It’s the perfect protein-packed base for bold spices and rich sauces, and it’s easy to make at home with just milk and an acid.
But here’s the thing: if you skip marinating paneer, you’re missing half the flavor. marinate paneer, a simple step where paneer soaks in yogurt, spices, and lemon juice for at least 30 minutes. This isn’t just for taste—it tenderizes the cheese and helps it absorb the spices so every bite is juicy, not rubbery. You don’t need fancy tools. Just a bowl, some yogurt, turmeric, cumin, and a little oil. Let it sit while you prep the rest. The difference between marinated and plain paneer? Night and day.
And paneer isn’t just for curries. Indian vegetarian dishes, a broad category of meals built around lentils, vegetables, and dairy like paneer. include paneer in biryanis, kebabs, sandwiches, and even salads. It pairs perfectly with onions, bell peppers, tomatoes, and spices like garam masala. Whether you’re frying it, grilling it, or simmering it in sauce, the key is controlling the heat. High heat for a crisp outside, low and slow for a tender inside. Don’t overcook it—paneer gets tough fast.
Most recipes you’ll find online skip the basics. They assume you already know how to make paneer from scratch or how to pick the right brand. But if you’re starting out, you need to know: store-bought paneer often has additives and can be dry. Making your own takes 20 minutes and costs less than a pack from the supermarket. Just heat milk, add lemon juice, strain it in a cloth, and press it with a heavy pot. Done.
You’ll find plenty of ways to use paneer in the posts below—from creamy paneer butter masala to crispy paneer tikka. Some posts break down why marinating matters so much. Others show you how to cook it without oil, how to pair it with rice or roti, and which spices make the biggest difference. No fluff. No fancy terms. Just real, tested methods that work in a home kitchen. Whether you’re new to Indian cooking or just tired of bland paneer, you’ll find something here that changes how you see this simple cheese.
