Paneer: How to Make It, Substitute It, and Use It in Indian Cooking

When you think of paneer, a soft, unaged Indian cheese made by curdling milk with acid. Also known as Indian cottage cheese, it’s the kind of cheese that doesn’t melt—perfect for frying, grilling, or tossing into spicy curries without falling apart. Unlike Western cheeses, paneer isn’t aged or salted. It’s simple: heat milk, add something acidic like lemon juice or vinegar, let it curdle, then press out the water. The result? A firm, mild block of protein-rich cheese that soaks up flavors like a sponge.

Why do so many Indian households make paneer from scratch? Because store-bought versions often taste bland or rubbery. Homemade paneer is creamy, fresh, and you control the texture—soft for kofta, firm for tikkas. You don’t need fancy tools. Just a pot, a cloth, and something heavy to press it down. And if you’re out of lemon? Don’t panic. Vinegar, citric acid, or even yogurt can work just as well to curdle the milk. That’s why you’ll find guides on lemon substitutes for paneer, alternative acids that reliably separate curds from whey in the recipes below. It’s not about tradition—it’s about what works in your kitchen.

Paneer isn’t just for curries. It’s in street food snacks, breakfasts, even desserts. You’ll see it grilled on skewers, fried with spices, stuffed in parathas, or crumbled into salads. But it’s not always easy to get right. Too much pressure and it turns hard. Not enough, and it falls apart. That’s why people ask: How do I make it soft? How long should I press it? What if I don’t have a cheesecloth? The answers are in the posts here—real, tested tips from home cooks who’ve cracked the code. You’ll also find how paneer fits into vegan diets (yes, it’s dairy, but there are plant-based swaps), how it compares to other Indian cheeses, and why it’s one of the few ingredients that survives a long simmer in a rich gravy.

What makes paneer special isn’t just how it tastes—it’s how flexible it is. It’s the blank canvas of Indian cooking. You can make it sweet or spicy, crispy or tender, quick or slow. And whether you’re trying to recreate a restaurant dish or just want to stop buying overpriced blocks from the store, the recipes here give you the tools to do it right. You’ll find everything from step-by-step milk-to-paneer guides to troubleshooting tips for when your cheese turns grainy or crumbly. No guesswork. No fluff. Just what works.