Paneer Yield: How Much Paneer You Get from Milk and How to Maximize It

When you make paneer, a fresh, non-melting cheese common in Indian cooking, made by curdling milk with acid. Also known as Indian cottage cheese, it’s the backbone of dishes like paneer tikka, palak paneer, and paneer butter masala. But here’s the real question: how much paneer do you actually get from a liter of milk? Most people expect a full 250 grams, but the truth? You’re lucky to get 180 to 220 grams from a liter of full-fat milk. Why? Because paneer yield isn’t magic—it’s science. It depends on fat content, milk temperature, the acid you use, and how long you drain it.

The milk to paneer ratio, the amount of paneer produced per volume of milk changes based on what kind of milk you use. Full-fat cow’s milk gives you the best yield—around 20% by weight. Skim milk? You’ll barely get 10%. That’s why recipes always say ‘use full-fat milk.’ It’s not a suggestion—it’s a requirement. The acid used to curdle milk, whether it’s lemon juice, vinegar, or citric acid also matters. Lemon juice gives a clean taste but can be inconsistent. Vinegar works fast but might leave a slight tang. Citric acid? It’s the most reliable for consistent yield and texture. And don’t skip the heating step. Milk must hit 85°C before adding acid, or the proteins won’t separate properly.

Draining time is where most people mess up. If you squeeze the curds too hard, you’ll get dry, crumbly paneer. Too little pressure, and it’ll be soft and watery. The sweet spot? Let it drain for 30 minutes under light weight—about a 1kg weight on top. Then chill it for an hour. That’s how you get firm, sliceable paneer that holds up in curries. And if you’ve ever tried making paneer from slightly sour milk? You can. But your yield drops, and the texture gets grainy. Fresh milk is non-negotiable for good results.

There’s no shortcut to high paneer yield. It’s not about using more milk—it’s about using it right. Heat it properly. Pick the right acid. Drain it with patience. And always, always use full-fat milk. The posts below show you exactly how to fix common paneer mistakes, which acid works best, how to use broken milk safely, and why your last batch turned out too soft or too hard. You’ll walk away knowing not just how much paneer you *can* make, but how to make the most of every drop of milk you use.