Paneer is ricotta that got pressed. The pressing is what turns loose curds into something you can cube and fry, and it needs real weight — a pan of water on top for a full hour, not a plate for ten minutes. Under-pressed paneer falls apart the moment it hits oil.
The ratio½ gallon whole milk + 4 tbsp lemon juice. Press under real weight for 1 hour.
By Vince Gonzalez · Published July 2026 · Sourcing verified 5 Jul 2026
Prep10 min
Cook1 hour press
Makes8 oz
CuisineIndian
Cost$
VegetarianGluten-free
Contains dairy
Make it vegan: use plant milk, oil, or a vegan cheese for the dairy.
The Ingredients — and where to get them
Cook for8oz
Whole milk
Half a gallon yields roughly eight ounces. Full fat only.
Bring the milk to a boilStirring so it doesn't scorch. Let it come up fully.
Add acid graduallyHeat off, then a tablespoon at a time, stirring gently, until the whey turns clear and greenish and the curds pull away. Stop as soon as it splits — excess acid makes rubbery paneer.
Rinse the curdsTip into a cheesecloth-lined sieve and run cold water over them for thirty seconds. This washes off the lemon so it doesn't taste of it.
Squeeze and wrap tightGather the cloth and wring out as much whey as you can, then shape into a flat block still wrapped.
Press an hourFlat block on a plate, another plate on top, then a heavy pan or a full kettle on that. A full hour. This is what makes it hold together in the pan.
Chill before cuttingThirty minutes in the fridge and it cubes cleanly. Keeps three days covered in water.
Make it yoursKnead crushed black pepper, cumin or chopped chili into the curds before pressing. Cubes fried in ghee until golden before they go into a curry hold their shape far better.
Can you make How to Make Paneer in an air fryer? — Yes, with an insert
Not on its own — an air fryer can’t hold a pool of liquid. You can simmer it in an oven-safe dish or a silicone insert made to fit the basket, but the broth won’t reduce or brown the way it does on the stove, and that insert comes out scorching, so use oven mitts. For real depth, a pot on the stove wins.
Can you freeze How to Make Paneer? — Yes
Yes — it freezes well. Cool it fully, portion into airtight containers, and it keeps a few months; thaw in the fridge and reheat gently.
Can you make How to Make Paneer ahead of time? — Yes
Yes — it holds well and often tastes better the next day. Make it ahead and reheat gently before serving.
Is How to Make Paneer gluten-free? — Yes
Yes — nothing in this recipe as written contains gluten. As always, glance at the labels on any packaged items (broth, sauces, chocolate), since brands vary.
Is How to Make Paneer vegan? — Vegetarian, not vegan
It’s vegetarian but not vegan as written — it has dairy. Make it vegan: use plant milk, oil, or a vegan cheese for the dairy.
Community Notes
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