Paneer from Milk: The Simple Way to Make Fresh Cheese at Home

When you make paneer from milk, a fresh, non-melting cheese common in Indian cooking. Also known as Indian cottage cheese, it’s the base for dishes like palak paneer, paneer tikka, and mattar paneer. You don’t need fancy tools—just milk, a heat source, and something to curdle it. Most recipes use lemon juice, but what if you don’t have lemon? Or want to avoid citrus? That’s where vinegar, citric acid, or even yogurt come in. Making paneer at home isn’t just cheaper—it’s fresher, creamier, and way more satisfying.

Why does store-bought paneer cost so much? paneer cheese, made from full-fat milk and pressed into blocks takes about 3 liters of milk to produce just 1 pound. That’s why a small block can cost more than a whole carton of milk. Plus, there’s no preservatives, no long shelf life, and it’s often sold in small quantities. When you make it yourself, you control the fat content, the texture, and even the salt. You can use whole milk, toned milk, or even plant-based milk (though results vary). The key is heat and acid. Boil the milk, add your curdling agent, let it sit, then strain and press. Done.

And here’s the thing—most people don’t realize how many recipes rely on paneer without lemon. paneer without lemon, using vinegar or citric acid instead is not just a workaround—it’s a better option for some. Lemon can leave a faint tang that clashes with delicate spices. Vinegar gives a cleaner curdle. Citric acid? It’s what commercial producers use. You get firmer, whiter paneer with zero citrus flavor. Plus, if you’re making paneer often, buying citric acid in bulk is cheaper than constantly squeezing lemons.

There’s also a cultural layer. In many Indian homes, paneer isn’t bought—it’s made. Every few days, someone boils milk, adds a splash of something sour, and waits. It’s not a fancy process. It’s routine. And that’s why the posts below cover everything from fixing bitter curds to using yogurt instead of lemon, to why your paneer turns out crumbly. You’ll find tips on pressing it right, storing it without drying out, and even how to make paneer from leftover milk. No magic. No equipment. Just milk, heat, and patience.

If you’ve ever stared at a $5 block of paneer and thought, "I could make this," you’re right. And the next few posts will show you exactly how—without the markup, without the guesswork, and without needing to run to the store for lemon.