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cubes of paneer on a blue plate.
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4.80 from 15 votes

Small Batch Paneer

This small batch paneer recipe uses whole milk and lemon juice to create fresh, soft cheese you can make at home. Simple, easy, and perfect for cooking or pan-frying.
Prep Time10 minutes
Cook Time10 minutes
Resting Time1 hour
Total Time1 hour 20 minutes
Course: Side Dish
Cuisine: Indian
Diet: Gluten Free, Low Salt, Vegetarian
Keyword: cheese, indian cheese, paneer
Servings: 4 ounces
Author: Joanie Zisk

Equipment

Ingredients

  • 4 cups whole milk
  • 2 tablespoons lemon juice
  • ⅛ teaspoon salt (optional)
US - Metric

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

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.
 
Pan-Fried Paneer
Paneer tastes great pan-fried, with a texture similar to halloumi. Here’s how to make it:
  • 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.
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Nutrition

Serving: 1ounce | Calories: 148kcal | Carbohydrates: 12g | Protein: 8g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 29mg | Sodium: 165mg | Potassium: 374mg | Fiber: 1g | Sugar: 12g | Vitamin A: 396IU | Vitamin C: 3mg | Calcium: 301mg | Iron: 1mg

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