DIY Dairy

Make Your Own Paneer

This firm, non-melting cheese is mild and slightly sweet. When cooked, paneer takes on the flavours of surrounding ingredients, making it a great addition to curries, stir-fries, and desserts.


  • heavy saucepan
  • measuring cup and spoon
  • mixing spoon
  • thermometer
  • cheesecloth
  • sieve


  • 25 cups (6L) milk
  • 1 1/4 cup (300 mL) lemon juice


  1. Bring milk to just below boiling (195°–200° F) in a heavy saucepan, stirring from time to time.
  2. As milk starts to rise in the pot, reduce heat and add lemon juice. Stir as if stroking gently. Curd should start to form within 10 seconds of adding the lemon juice.
  3. Remove from heat and hold for about 5 minutes.
  4. Line a sieve with muslin or several layers of cheesecloth. Strain through the cheesecloth and rinse with cold water. Hang for ½ hour to 1½ hours to drain some more. Cheese will be crumbly at this stage.
  5. For firmer cheese that can be sliced, wrap the cheese in muslin and press it for several hours with a heavy weight such as a large pot filled with water.

Ready to use paneer in your cooking? Get started with these great recipes.