What Paneer is Made of?

Ever heard of paneer and wondered, “What’s the fuss?” No worries, we’ve got your back. This guide is your ticket to understanding paneer—the soft, versatile cheese that’s a star in many dishes. Let’s get cheesy

What is Paneer Called in English?

  • In English, we simply call it “paneer.” No need for a fancy translation; it’s the same deliciousness no matter what language you say it in.

What Paneer is Made of:

  • Paneer is made from one primary ingredient: milk. It’s like magic—milk turns into curds, and those curds become the creamy, chunky goodness we know as paneer.

What Does Paneer Taste Like?

  • Paneer is like a blank canvas; it takes on the flavors of whatever dish it’s in. On its own, it’s mild, creamy, and a tad chewy. Think of it as the friendly neighbor in your curry or the star in your tikka.

Is Mozzarella and Paneer the Same?

  • Nope, they’re like cousins from different cheese families. Mozzarella is melty and stretchy, perfect for pizzas, while paneer holds its shape, making it a star in curries and Indian treats. Same dairy family, different vibes.

How to Make Paneer at Home:

  • Making paneer at home is a piece of cake. Heat up milk, add a dash of acidity (like lemon juice or vinegar), watch the curds form, strain, and voila! You’ve just conjured up your very own batch of fresh, homemade paneer.


  • 1 liter of full-fat milk
  • 2-3 tablespoons of lemon juice or white vinegar
  • Cheesecloth or muslin cloth
  • Strainer


Prepare the Milk:

  • Pour the full-fat milk into a pan and heat it over medium flame. Stir occasionally to prevent the milk from sticking to the bottom.

Bring to a Boil:

  • Once the milk is hot, bring it to a gentle boil. Keep a close eye to prevent it from overflowing.

Add Acidic Agent:

  • Reduce the heat and slowly add the lemon juice or white vinegar while stirring the milk. You’ll notice the milk curdling as the curds separate from the whey. If it doesn’t happen, add a bit more lemon juice or vinegar.

Strain the Curds:

  • Once the curds have fully separated, turn off the heat. Line the strainer with cheesecloth or muslin cloth and place it over a large bowl.

Drain the Whey:

  • Gently pour the curdled milk into the strainer to separate the whey from the paneer. You can save the whey for other recipes or discard it.

Rinse the Paneer:

  • Rinse the paneer under cold running water to remove any traces of lemon juice or vinegar. This helps maintain the mild flavor of the paneer.

Shape and Set:

  • Gather the corners of the cheesecloth and twist to shape the paneer into a tight bundle. Place a weight on top (like a heavy pan) to press out excess moisture.

Chill and Slice:

  • Refrigerate the paneer bundle for at least 2-3 hours. Once set, unwrap the paneer and slice it into cubes or crumble it as per your recipe needs.

Voila! You’ve just whipped up fresh, homemade paneer. Now, you can incorporate it into your favorite dishes—curries, tikka, salads, or even enjoy it on its own. Happy cooking!