Paneer: The Classic Indian Cheese You Need to Know

When you think of Indian food, paneer, a fresh, unaged cheese made by curdling milk with acid. Also known as Indian cottage cheese, it’s the go-to protein in homes and restaurants across the country. Unlike Western cheeses, paneer doesn’t melt. That’s why it holds its shape in spicy gravies, grills perfectly on skewers, and soaks up flavors without falling apart. It’s not just a substitute for meat—it’s a standalone star.

What makes paneer different isn’t just how it’s made, but how it’s used. You’ll find it in tandoori paneer, a grilled dish marinated in yogurt and spices, in palak paneer, a creamy spinach curry, or even fried and tossed in sweet syrup for desserts. But here’s the catch: not all paneer is created equal. The quality depends on the milk, the acid you use, and how you press it. That’s why homemade paneer, made with vinegar or lemon juice is often better than store-bought—it’s firmer, cleaner tasting, and you control exactly what goes in.

There’s a myth that citrus juice like lemon or lime works best for curdling milk to make paneer. But as several recipes on this site show, vinegar gives you a more consistent, less bitter result. Citrus can leave a sour aftertaste and make the texture grainy. Vinegar? It’s reliable. And if you’ve ever wondered why your paneer turned out crumbly or too soft, it’s probably because you didn’t press it long enough—or you used low-fat milk. Whole milk, slow heat, and proper draining are the real secrets.

You’ll also notice paneer shows up in dishes that avoid dairy altogether—yes, even though it’s dairy. That’s because strict Indian vegetarians eat it, but vegans don’t. So if you’re looking for dairy-free Indian food, you’ll need to skip paneer and go for tofu or chickpea-based alternatives. But if you’re eating vegetarian, paneer is your best friend: high in protein, low in fat if made right, and endlessly versatile.

What’s in your kitchen right now? A carton of milk, a lemon, a colander, and a weight. That’s all you need to make paneer from scratch in under an hour. No fancy equipment. No waiting days. Just heat, acid, and pressure. And once you try it, you’ll never go back to the plastic-wrapped blocks at the store.

Below, you’ll find real recipes and honest tips from people who cook with paneer every day. From why it pairs so well with tomatoes and onions, to how to fix a failed batch, to what to do when you accidentally use citrus juice—every post here is about making paneer work for you, not the other way around.