Homemade Paneer Quantity: How Much You Get from Milk and Why It Matters

When you make homemade paneer, a fresh, unaged Indian cheese made by curdling milk with acid. Also known as Indian cottage cheese, it’s the base for countless dishes—from palak paneer to paneer tikka—and its yield depends entirely on the milk you use. Most people assume one liter of milk gives you one cup of paneer. That’s wrong. The truth? You’ll get about 150 to 200 grams from a liter of full-fat milk, depending on quality, heat, and acid. If you’re using low-fat or toned milk, that number drops to 80–120 grams. That’s why recipes always say ‘use full-fat milk’—it’s not a suggestion, it’s science.

The acid, the substance used to curdle milk into paneer. Also known as curdling agent, it’s what turns liquid into solid you choose—lemon juice, vinegar, or citric acid—also affects how much paneer you end up with. Lemon juice gives you a slightly grainy texture but clean flavor. Vinegar works fast and gives higher yield, but can leave a tangy aftertaste if not rinsed well. Citric acid is the most predictable: you get firm, consistent paneer with zero off-flavors. The amount of acid matters too. Too little? Your milk won’t fully curdle. Too much? You waste milk and end up with dry, crumbly paneer. Most home cooks don’t measure—they guess. That’s why yields vary so much.

Then there’s the milk fat content, the percentage of butterfat in milk, which directly controls paneer yield and texture. Also known as cream level, it’s the hidden factor behind every successful batch. Store-bought milk labeled ‘full-fat’ can still vary between 3% and 6% fat. Indian whole milk, often from local cows or buffaloes, can hit 7–8%. That extra fat means more solids, more paneer. Buffalo milk? It’s the gold standard—up to 25% more paneer than cow’s milk. If you’re using pasteurized milk from a supermarket, check the label. If it doesn’t say ‘full-fat’ or ‘whole,’ you’re already starting at a disadvantage.

And don’t forget the draining time, how long you let the curds sit under weight to remove whey and firm up the paneer. Also known as pressing time, it’s the final step that turns mush into block. If you rush it—take the weight off after 15 minutes—you’ll end up with soft, wet paneer that falls apart in curry. Wait 45 minutes to an hour, and you get dense, sliceable, grill-ready paneer. The pressure matters too. A heavy pan or a stack of books works fine. No fancy cheese press needed.

Here’s the simple math: one liter of full-fat milk → 150–200g paneer. That’s about 1.5 to 2 cups crumbled. If your recipe calls for 250g, you’ll need 1.5 liters. If you’re making paneer from leftover or slightly sour milk—yes, that’s safe—you might get even more, because the natural acidity helps the curds form faster. But if your milk is spoiled, skip it. There’s a difference between ‘broken’ milk and ‘bad’ milk.

You’ll find posts here that break down the best acid for paneer, how to use milk that’s about to go bad, and why your paneer turns out rubbery or crumbly. You’ll also see why some people swear by buffalo milk, and how to stretch your paneer yield without sacrificing texture. This isn’t about guessing. It’s about knowing exactly how much milk you need, what to look for in your ingredients, and how to turn it into perfect paneer every time. No more wasted milk. No more guessing how much to buy. Just solid, tasty paneer—made right.