Paneer (Indian Cottage Cheese Cubes)




  • 6 cups full fat milk
  • 2 ½ Tbsp freshly squeezed lemon juice (reserve ½ Tbsp if needed)


  1. In a heavy pot, bring milk to a boil over medium heat
  2. Add lemon juice and gently stir the milk
  3. Immediately, you should see the milk begin to curdle. Stir one more time and turn off the heat and move pot to a cool surface. 
  4. Note: If your milk isn’t curdling, add the reserved ½ Tbsp lemon juice.
  5. Do not continue to cook, as this can make the paneer hard, so to prevent that from happening, you can add a little cold water to the pot to lower the temperature. 
  6. Allow milk curds to settle for another minute.
  7. Place a thin layer of cheese cloth in colander and pour the cheese into the cheesecloth, and let drain for a couple of minutes.
  8. Then rinse the cheese curds with fresh water to remove the taste and smell of the lemon juice.
  9. Pull up the sides of the cheesecloth and squeeze any excess water from the cheese. 
  10. Place the cheesecloth ball into the colander to drain for another 30 minutes to remove excess whey.
  11. Place the cheesecloth on a plate with holes and flatten out by placing a heavy object on it to further remove moisture.  
  12. After about an hour, remove the cheesecloth and place the cheese on a cutting board and cut the paneer into 1 inch cubes.
  13. The paneer is now ready to use