Diy Cheese: Homemade Paneer

Last year I began dabbling in cheese-making, and not only is it easier than I ever imagined, but it's a lot of fun, too. One of the easiest cheeses to make is an Indian cheese, Paneer, also called "Lemon Cheese" in some places. It only takes about 1 hour to 90 minutes to make. This recipe will make a lot of cheese, so you might want to try cutting it in half if you don't need too much cheese. You will need:


1 gallon whole milk

4-6 tablespoons lemon juice

1-2 tsp salt (optional)

candy or milk thermometer

large pot or sauce pan


slotted spoon

cheese cloth or fine cloth

heavy plates


Pour milk into a pot over medium-high heat. Do not bring milk to a boil: when milk has reached just under 200 degrees F, add 4 tablespoons of lemon juice; remove from heat and stir.

Continue stirring milk until lumps form. If milk is not curdling, add another 2 tablespoons of lemon juice. Scoop out the curds with a slotted spoon into a colander to drain - line the colander with cheesecloth first, if you have some.

Add salt or any other herbs you may like.

Tip: the leftover liquid from the cheese is the whey - you can save this liquid for bread making - I myself used the whey for making a quick bread such as raisin bread.

Wrap the curds tightly with cheese cloth or a smooth kitchen towel; press the cheese between two heavy plates. Let the cheese set for 30 minutes if you want a creamier cheese, or an hour or more for a harder, dryer cheese. This recipe works well in savory dishes, as well as desserts such as cheesecake.

ashley paul indie pretty projectOut to find ways to make life simpler, Ashley is tackling life one DIY project at a time. Learning as she goes, she also spends her days writing Indie Pretty Projects and creating for her Etsy shop.


  • Share this post

Enjoy reading?
sign up below to get regular updates

Leave a note

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  • awesome! I made cheese this way a few years ago over an open fire. It was wild, literally, I felt like a savage in the wild but dining on a fine cheese. I had forgotten how much fun it was and also what proportions to use, so thank you yet again for a great how to!