Paneer Recipe: How to Make Fresh Paneer at Home and Use It in Indian Dishes

When you think of paneer, a fresh, non-melting Indian cheese made by curdling milk with acid. Also known as Indian cottage cheese, it's the star of countless meals—from spicy paneer tikka to creamy palak paneer. Unlike Western cheeses, paneer doesn’t melt, which makes it perfect for grilling, frying, or simmering in rich sauces. You don’t need fancy equipment or long aging. Just milk, an acid like lemon juice or vinegar, and a little patience.

Most people buy paneer from the store, but making it yourself is easier than you think—and way better. You get a firmer texture, cleaner taste, and you control exactly what goes in. Plus, you can turn slightly sour or "broken" milk into fresh paneer instead of wasting it. That’s the kind of smart cooking that saves money and reduces waste. Milk, the base ingredient for paneer and many Indian desserts. Also known as dairy, it’s the foundation of Indian kitchens, from raita to kheer. The amount of paneer you get from a gallon of milk depends on fat content and how much you drain. On average, you’ll get about 200–250 grams from one gallon. That’s enough for two big meals.

Once you have your paneer, the real fun begins. You can cube it and fry it for paneer tikka, toss it into a tomato-onion gravy for paneer butter masala, or crumble it into a spinach curry. It’s also great in snacks like paneer pakoras or stuffed into parathas. Even desserts like paneer kheer use it—sweet, creamy, and comforting. The posts below cover everything from how to make paneer from broken milk to how much you can get from a gallon of milk, and how to stop it from becoming rubbery. You’ll find fixes for common mistakes, shortcuts that work, and simple pairings that turn paneer into a meal people remember.

Whether you’re cooking for the first time or you’ve been making paneer for years, there’s something here for you. No guesswork. No confusing steps. Just clear, tested ways to make the best paneer and use it like a pro.