Homemade Paneer

Yields 1 lb. of paneer


  • Gallon of whole milk (not ultra pasturized)
  • 1/4 – 1/2 c. vinegar
  • Salt, to taste


  1. Bring milk to a gentle boil while stirring to prevent scalding. Milk should be higher than 185F but less than 212F.
  2. Turn down to low just as milk begins to boil.
  3. Add the vinegar, stirring thoroughly but gently. Start with 1/4 c. and add up to 1/2 c.
  4. Cook for 10-15 seconds on low heat, while gently stirring. Turn off heat.
  5. Allow curds to rest for 5 minutes.
  6. Ladle curds into a cheese cloth, curd drain bag, or lined colander to drain off whey.
  7. Press cheese for 30 minutes to 2 hours, until desired firmness is reached. If using a cheese mold, place 2nd inset mold over cheese and add weight to press. Flip cheese in mold after 10-15 minutes to promote even drainage. If using cheesecloth lined colander or curd drain bag, gather up fabric edges, gently squeeze out excess whey, and hang or press gathered bag.
  8. After pressing: unwrap and cut into 3/4″ cubes (add optional salt) and either use immediately or store in refrigerator for up to 1 week (or in the freezer longer).


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