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Paneer Cheese

A recipe for Paneer Cheese from The Cafe Spice Cookbook by Hari Nayak.
Course Side Dish
Cuisine Indian
Keyword cheese, India, Indian, paneer
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time: 30 minutes
Total Time 55 minutes
Servings 250 grams


  • 1 gallon (3.75 liters) whole or low-fat milk
  • 1 cup (250 ml) freshly squeezed lemon juice
  • 1 piece (3 foot/1 meter) fine muslin or four layers of cheesecloth


  • In a large pot, bring the milk to a boil over medium-high heat, stirring constantly. Once boiling, stir in the lemon juice and reduce heat to medium. Stir for 1-2 minutes, until the milk curdles and separates, then remove from heat. Allow to rest for 5 minutes.
  • Place the muslin or cheesecloth over a large bowl or pot. Pour the curdled milk into it and tie the ends of the cloth together to gather the curds. Hang the cloth over a sink to drain the whey for 3-5 minutes.
  • Twist and press the cloth to form the drained curds into a square and place on a plate. Top with another plate and a pan of water as a weight to press the cheese and drain further for 10-20 minutes.
  • Remove the heavy pan and top plate to reveal a pressed together cheese. Cut into desired shapes or refrigerate in an airtight container until ready to use, 4-5 days.