Why Is Paneer Expensive? The Real Reasons Behind the Price

When you buy a block of paneer, a fresh, unaged Indian cheese made by curdling milk with acid. Also known as Indian cottage cheese, it’s a staple in homes and restaurants across the country. But if you’ve checked the price lately, you’ve probably noticed it’s jumped—sometimes more than double what it was just a few years ago. Why? It’s not just inflation. It’s a mix of rising dairy costs, labor, and how paneer is actually made.

Paneer starts with milk, and milk isn’t cheap anymore. Dairy farmers in India are facing higher feed prices, fuel costs for transport, and shrinking herds in some regions. Since it takes about 3 liters of milk to make just 1 pound of paneer, any spike in milk price hits hard. And unlike processed cheeses, paneer doesn’t use preservatives or additives to stretch yield—it’s pure milk, strained and pressed. That means no shortcuts. You get what you pay for: real, fresh cheese.

Then there’s the labor. Most paneer is still made by hand in small dairies or homes. The process—boiling, curdling, draining, pressing—takes time and skill. Machines can’t fully replace it without losing texture. In cities, you’re also paying for delivery, packaging, and retail markup. Even if you buy it from a local vendor, they’re passing on the cost of doing it right.

Some people think paneer should be cheap because it’s simple. But think of it like homemade bread. You can buy a loaf for ₹50, or you can buy one made with organic flour, slow-fermented, and baked fresh daily for ₹180. The difference isn’t magic—it’s effort, quality, and care. Paneer is the same. The premium you pay isn’t for branding. It’s for the milk, the time, and the hands that turned it into something soft, rich, and perfect for curries.

That’s why so many people are now making paneer at home. It’s not just about saving money—it’s about control. You choose the milk, the acid, how firm you want it. And yes, you can make it for less than half the store price. But even then, you’re still paying for the milk. And that’s where the real cost lives.

What you’ll find in the posts below are practical fixes, clever swaps, and real talk about how to get the best paneer—whether you buy it or make it. From why lemon isn’t the only way to curdle milk, to how to stretch your dairy budget without losing flavor, these aren’t just recipes. They’re survival tips for anyone who loves paneer but hates the price tag.