Paneer Recipes: Best Ways to Make, Use, and Store Fresh Indian Cheese

When you think of paneer, a fresh, unaged Indian cheese made by curdling milk with acid. Also known as Indian cottage cheese, it’s the star of countless home-cooked meals—from creamy palak paneer to spicy paneer tikka. Unlike Western cheeses, paneer doesn’t melt, which makes it perfect for frying, grilling, or simmering in rich gravies without falling apart. Whether you buy it at the store or make it yourself, knowing how to handle paneer right changes everything.

Many people wonder if cottage cheese, a Western dairy product similar in texture but often softer and more watery. Also known as farmer’s cheese, it’s sometimes used as a substitute can replace paneer. The short answer? Sometimes—but not always. Paneer is firmer, drier, and holds its shape better under heat. That’s why recipes often call for soaking it in water first—to keep it soft and juicy. And if you’re making paneer at home, you might be left with whey, the liquid byproduct left after curdling milk. Also known as curd water, it’s packed with protein and often tossed out. But here’s the thing: you shouldn’t. Drinking whey or using it in roti dough gives your meals an extra nutritional boost.

Not everyone has lemon on hand when making paneer, and that’s okay. You can use vinegar, yogurt, or even citric acid to get the same curdling effect. And if you’re out of paneer entirely, halloumi or ricotta can step in for certain dishes. But the real secret? How you store it. Homemade paneer lasts only a few days in the fridge—if you don’t store it in water. Freeze it, and you can stretch it to weeks. The key is knowing what to do before, during, and after cooking.

So whether you’re new to cooking with paneer or you’ve been making it for years, there’s always something new to learn. How long should you soak it? Can you eat it every day? What happens if you skip pressing it? The articles below answer all these questions—and more—without fluff, without jargon, just straight-up useful tips from real kitchen experience. You’ll find out how to make paneer from scratch, what to use when you’re out of lemon, why your paneer turns rubbery, and how to keep it fresh longer. No guesswork. Just better meals.