Gallon Milk Paneer: How to Make Fresh Paneer from Large Quantities of Milk

When you’re making gallon milk paneer, a large-batch version of the fresh Indian cheese made by curdling milk with acid. Also known as homemade paneer, it’s the foundation for dozens of Indian curries, snacks, and sweets. Unlike store-bought versions, paneer made from a full gallon of milk gives you enough for meal prep, parties, or freezing for later use. This isn’t just about cheese—it’s about using milk efficiently, reducing waste, and getting that perfect firm texture that holds up in spicy gravies or grilled skewers.

The key to great paneer, a soft, non-melting cheese made by curdling milk with acid. Also known as Indian cottage cheese, it’s a staple in homes across India and beyond. lies in the acid you use. Lemon juice, vinegar, or citric acid each give different results. Lemon adds a slight tang, vinegar gives a clean curd, and citric acid is the most predictable for consistent firmness. You don’t need fancy equipment—just a heavy pot, a colander, and cheesecloth. The process is simple: heat the milk slowly, add acid slowly while stirring, then let the curds separate from the whey. Drain, press, and you’ve got paneer. A gallon of milk yields about 1.5 to 2 pounds of paneer, depending on fat content and how long you press it.

Many people think broken or slightly sour milk is bad, but it’s actually perfect for paneer, a soft, non-melting cheese made by curdling milk with acid. Also known as Indian cottage cheese, it’s a staple in homes across India and beyond.. If your milk is just starting to sour naturally, you’re already halfway there. The lactic acid in it helps the curds form faster and smoother. Just heat it gently, don’t boil it hard, and you’ll avoid grainy texture. Pressing matters too—too little pressure and your paneer crumbles; too much and it turns rubbery. A 15-minute press under a heavy pot or a stack of books gives you the ideal firmness for frying, grilling, or cubing into butter paneer curry.

There’s a reason paneer shows up in so many Indian recipes—from palak paneer to paneer tikka. It’s versatile, absorbs flavor, and stays firm when cooked. Making it yourself from a gallon of milk saves money, cuts down on plastic packaging, and gives you control over quality. You’ll never go back to store-bought after tasting your own. Below, you’ll find real-tested methods, common mistakes to avoid, and how to use leftover whey instead of throwing it out. Whether you’re feeding a crowd or just want to stock up, these guides show you exactly how to get perfect paneer every time.