"Easy paneer recipe. Add to your favorite curry or dish. Great for vegetarians. Home made paneer is softer and lighter than the tofu consistency paneer you find in many Indian restaurants."


2 h 50 m servings 421 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 421 kcal
  • 21%
  • Fat:
  • 17.8 g
  • 27%
  • Carbs:
  • 38.1g
  • 12%
  • Protein:
  • 26.7 g
  • 53%
  • Cholesterol:
  • 58 mg
  • 19%
  • Sodium:
  • 437 mg
  • 17%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Pour the gallon of milk into a large pot. Bring to a boil over medium heat. Watch carefully, as it will boil over almost as soon as it starts to boil. As the milk begins to boil, pour the buttermilk into the pot in a steady stream while stirring constantly. The milk will separate into curd and water.
  2. Place a cheesecloth into a colander, and pour the milk mixture through it. Reserve some of the liquid for later. Let the milk mixture sit in the colander for a couple of hours, or until it stops dripping.
  3. After the curds are strained and settled, transfer them to a food processor. Process until smooth. It should be able to form a ball if it is the right consistency. If it is too dry, add a little of the reserved liquid and process again. The consistency should be like a firm ricotta cheese.
  4. Turn the cheese out onto a clean surface, and knead until smooth. Form into a ball, and wrap in plastic. Refrigerate until needed.
  5. To cook the paneer, heat the oil in a large heavy skillet over medium-high heat. Cut the paneer into bite size pieces. Fry for about 1 minute, or until a very pale golden brown. Drain on paper towels. Add to your favorite curry or dish.
  • profile image

Your rating



  1. 70 Ratings


Hello, its me. I submitted the recipe and I would like to clear a few things up. When I submitted the recipe, Allrecipes changed a few of the steps which confused the process. First, this rec...

I have been making paneer for years, and I have always used lemon juice to curdle the milk. I will never do that again!!!! Using the buttermilk adds such a softness and light texture. I can't...

AWESOME! This recipe is so simple and ultimately delicious! You will not be disappointed. I've previously made paneer using yogurt - but it didn't turn out nearly as good, or produce as much ...

The recipe for Paneer is great but as an Indian myself and a great user of paneer I really don't see much point in frying the paneer. A better and a low fat option is to simply chop it and use i...

This is pretty much how I have always made paneer. I never really measured the ingredients though and have always just done it by eye/feel (so to speak). I don't do the food processing part of i...

This was a fantastic recipe!!! I put it to the test a little. Because another reviewer suggested that the frying was not needed, I separated the batch into 2 portions (recipe made a lot of chee...

Made paneer before, but this recipe is much better than any that i have ever tried. The buttermilk is different from the lemon juice I usually use but makes a big difference. . Let me give it...

This recipe works out very well. You can also freeze the left over paneer for later use.

I absolutely love making paneer cheese. The buttermilk is a nice change. Try adding 2 cups of yogurt or a yogurt/lemon juice mixture to the gallon of milk for a different twist.