Paneer Yield from Milk: How Much Milk You Really Need for Homemade Paneer

When you make paneer, a fresh Indian cheese made by curdling milk with acid. Also known as Indian cottage cheese, it's the backbone of dozens of popular dishes—from paneer butter masala to tikka—but getting the right yield starts with one simple question: how much milk do you actually need? Most people guess. Some use a 1:1 ratio, thinking a liter of milk gives a liter of paneer. That’s wrong. The truth is, it takes about 4 to 5 liters of whole milk to make 1 kilogram of paneer, and that number changes based on fat content, heat, and how long you drain it.

The milk fat content, the percentage of butterfat in milk, which directly impacts cheese yield. Also known as cream content, it’s the biggest factor in how much paneer you get. Full-fat milk (around 4-5% fat) gives you the most paneer—up to 200 grams per liter. Low-fat milk? You might only get 120 grams. That’s a 40% drop. And skim milk? Forget it. You’ll end up with a crumbly, dry mess that tastes like chalk. The acid (lemon juice or vinegar) you use matters too. Too much and you break down the proteins too fast. Too little and the curds won’t form cleanly. Heat is just as important. Milk needs to hit a rolling boil before you add acid, or the curds won’t separate properly.

Draining time is another silent killer of yield. If you squeeze the curds too hard or too soon, you lose moisture and flavor. Let them drain in a cloth for 15-20 minutes under light weight—just enough to hold shape, not to dry out. That’s the sweet spot. People think paneer is easy, but it’s not. It’s physics. It’s chemistry. It’s patience. And if you skip any of these steps, you’ll end up wasting milk, time, and money. That’s why so many home cooks give up after their first failed batch. But once you understand how milk fat, heat, and draining work together, you’ll never buy store-bought paneer again. Below, you’ll find real, tested methods from people who’ve made paneer dozens of times—no guesswork, no fluff, just what works.