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This small batch paneer recipe shows you how to make fresh, mild Indian cheese at home with just whole milk, lemon juice, and salt. Quick, simple, and perfect for adding to curries, salads, or enjoying as a snack.
Why You’ll Love This Recipe
- Simple Ingredients: Made with just whole milk, lemon juice, and salt.
- No Fancy Tools: You only need a pot, a spoon, and cheesecloth.
- Versatile: Great for curries, snacks, or pan-frying.
- Fresh and Healthy: Homemade paneer is free from additives and preservatives.
What I love most about this small batch paneer is how simple and satisfying it is to make from scratch.
Paneer is a fresh, mild cheese that holds its shape when heated, making it perfect for all kinds of dishes. Unlike other cheeses, it comes together quickly without any special cultures or long aging, so you can enjoy fresh paneer in no time.
If you’ve never tried paneer before, you’re in for a treat. Its soft, creamy texture pairs beautifully with bold spices, adding a mellow, milky balance to rich curries or bright marinades.
I think there’s something special about transforming just a few everyday ingredients into a fresh, homemade cheese you can use right away. Enjoy making your own homemade paneer and discovering its versatility. Try it in our flavorful Saag Paneer For One, add it to salads, or enjoy it as a tasty snack. I hope you’ll give this a try; it’s one of those simple pleasures that feels so rewarding.
Ingredients
If you have any ingredients leftover from this easy paneer recipe, check out our Leftover Ingredients Recipe Finder.
- Whole Milk: Provides the fat needed for the milk to separate into curds and whey. Avoid using skim or nonfat milk, which will not work for making paneer.
- Lemon Juice: The acid that causes the milk to separate into curds and whey.
- Salt: Adds flavor to the finished paneer.
How To Make Paneer (Fresh Indian Cheese)
These step-by-step photos and instructions help you visualize how to make a small batch of paneer. See the recipe box below for ingredient amounts and full recipe instructions.
- Pour the milk into a 2-quart saucepan and heat over medium, stirring often to prevent scorching.
- When the milk begins to bubble, add the lemon juice and reduce the heat to low. You’ll see the milk separate almost right away into white curds (the solids) and a yellowish liquid called whey. Gently stir to help the curds come together. Let it heat for 5 more minutes so the separation is complete. If the milk hasn’t fully separated, add another teaspoon of lemon juice.
- Line a strainer or colander with cheesecloth (a loose-woven cotton fabric used in cheese-making, available at most kitchen stores or online) and place it over a bowl. Carefully pour in the curds, letting the whey drain into the bowl. Rinse the curds gently with cool water to remove any lemon flavor.
- Gather the cheesecloth around the curds and gently squeeze out excess liquid.
- Unwrap, sprinkle with salt, and stir to combine.
- Wrap the curds again in the cheesecloth, place on a plate, and shape into a disc. Top with another plate and weigh it down with something heavy, like canned goods.
- Refrigerate for 1 hour to firm up.
- Unwrap, cut into cubes, and use as needed. Store wrapped in plastic in an airtight container in the fridge for up to 5 days.
Expert Tips
- Read First: Go through the entire recipe, including the Ingredient Notes and process photos, before starting. This will help you understand each step and set you up for success.
- Use Whole Milk: Full-fat whole milk is best for paneer. Skim or low-fat milk will not provide enough fat for the curds to form properly.
- Control the Heat: Once the milk begins to curdle after adding lemon juice, immediately lower the heat to low. Boiling too long can affect the texture of the curds.
Cooking Paneer Tips
- Add to Curries: Cut paneer into cubes or slices and heat it through in your favorite sauce. It will soak up flavor while keeping its shape.
- Pan-Fry:
- Marinate: Mix 1/4 teaspoon ground turmeric, 1/8 teaspoon cayenne pepper, 1/4 teaspoon kosher salt, 1/4 teaspoon ground cinnamon, and 1/2 to 1 tablespoon olive oil. Gently toss paneer cubes in this mixture and let sit for 20 minutes.
- Cook: Heat 1/2 tablespoon olive oil in a medium skillet over medium-high heat. Add the marinated paneer with any leftover marinade and cook for 2–3 minutes on one side. Flip and cook another 2 minutes until golden and crisp outside, soft inside.
Frequently Asked Questions
Store it in the refrigerator, wrapped in plastic or in an airtight container, for up to 5 days.
Yes, you can freeze it for up to 2 months, but the texture may become slightly crumbly after thawing.
Check that you used whole milk and enough acid (lemon juice). If needed, add another teaspoon of lemon juice and heat gently to encourage separation.
They are similar, but paneer is pressed and firm, while cottage cheese remains loose and creamy.
Absolutely. Simply double or triple the ingredients while following the same method and use a larger pot.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
RELATED: Comfort Food Recipes For One
If you’ve tried this homemade paneer recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
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Small Batch Paneer
Equipment
Ingredients
- 4 cups whole milk
- 2 tablespoons lemon juice
- ⅛ teaspoon salt (optional)
Instructions
- Pour the milk into a 2-quart saucepan and heat over medium, stirring often to keep it from scorching.
- When the milk begins to bubble, add the lemon juice and reduce the heat to low. You’ll see the milk separate almost right away into white curds (the solids) and a yellowish liquid called whey. Gently stir to help the curds come together. Let it heat for 5 more minutes so the separation is complete. If the milk hasn’t fully separated, add another teaspoon of lemon juice.
- Line a strainer or colander with cheesecloth and place it over a bowl. Carefully pour in the curds, letting the whey drain into the bowl. Rinse the curds gently with cool water to remove any lemon flavor.
- Gather the cheesecloth around the curds and gently squeeze out excess liquid.
- Unwrap, sprinkle with salt, and stir to combine.
- Wrap the curds again in the cheesecloth, place on a plate, and shape into a disc. Top with another plate and weigh it down with something heavy, like canned goods.
- Refrigerate for 1 hour to firm up.
- Unwrap, cut into cubes, and use as needed. Store wrapped in plastic in an airtight container in the fridge for up to 5 days.
Notes
- Make the Marinade: In a small bowl, mix 1/4 teaspoon ground turmeric, 1/8 teaspoon cayenne pepper, 1/4 teaspoon kosher salt, and 1/4 teaspoon ground cinnamon with 1/2 to 1 tablespoon olive oil. Gently toss the paneer cubes in this mixture.
- Marinate: Let the paneer sit for about 20 minutes to absorb the flavors.
- Cook: Heat 1/2 tablespoon olive oil in a medium skillet over medium-high heat. Add the marinated paneer and spoon any leftover marinade on top. Cook for 2–3 minutes on one side, then flip and cook for 2 more minutes until browned.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Love paneer, it’s almost my go to anytime eating at an Indian food restaurant, will try this on today and use with your saag paneer recipe. Thank you for sharing!
Thank you so much! I’m glad to hear you love paneer, and I hope you enjoy making it at home. Homemade paneer is wonderful in our saag paneer recipe. I appreciate you taking the time to comment!
I’ve been trying to make paneer for a few years but could never get a good curds to form. I recently discovered that you can’t make paneer with ultra-high pasteurized milk. Where I live (WI), all organic milk is UHT. I just purchased non-organic milk for the first time in years and am delighted to report that with your recipe & Sassy Cow whole milk I finally made paneer. Thank you!
Thank you so much for sharing your experience! I’m thrilled to hear that our recipe worked for you.
Do you have a recipe for Mattar Paneer for One? Most recipes I find on-line seem too compIicated with too many ingredients. I have your book and love receiving recipes in my email.
Currently, we don’t have a recipe for Mattar Paneer, but we’ll add it to our list to work on. Thanks for the suggestion! I’m so happy you’re enjoying our recipes – thank you!
Thank you for this. I used to make this years ago but forgot how o did it. I am 87 years old. We used to call it cottage cheese! At least I know now I can make my own again. I loved it for snacks and sometimes as a butter substitute on bread if I had run out of butter. Love it. By the way I am not Indian. I grew up in South Africa.
Yeah..recipes made with Paneer is as special as chicken for vegetarians in india 🙂 like ‘Palak(or spinach) Paneer’ and “Paneer mutter(peas) masala”
I’m from India and paneer is part of my staple diet. It is used as a meat substitute in curries, wraps, rolls etc by vegetarians in India. I’m curious though, how is it any different from Ricotta? Can any person who has tasted both paneer and ricotta point out the difference? It is a significant question because if they’re the same then it means that many Italian recipes, making which was hitherto impossible in India, can now simply be made by substituting ricotta by paneer. In India 95% of cheese available is either processed, mozzarella or Gouda (not counting paneer because paneer is not viewed as cheese in India.)
I am Italian and I make my own ricotta using the same method and ingredients as in the paneer but not draining and pressing it as much. However, I do not salt the ricotta but “ricotta salata” is a salted, dried version that Italians use in salads, etc. Therefore, it seems as if Indians can either make their own ricotta or moisten the paneer to get the right consistency for making Italian dishes.
Wow, I’ve never made anything like this, looks delicious!
Thanks, Becky.
I would never have thought to make this myself, but you make it look easy! I love how few ingredients it uses. Great job!