Homemade Paneer: How to Make, Store, and Use Fresh Indian Cheese
When you make homemade paneer, a fresh, non-melting cheese central to Indian cooking. Also known as Indian cottage cheese, it’s the base for dishes like paneer tikka, palak paneer, and paneer butter masala—without the preservatives or weird textures you get from store-bought versions. Unlike aged cheeses, paneer doesn’t ripen. It’s made by curdling milk with lemon juice or vinegar, then pressing out the whey. You can do it in under 30 minutes with just two ingredients: milk and acid.
But making it right matters. Too little pressure, and your paneer crumbles. Too much heat, and it turns rubbery. And if you don’t use it fast? It spoils. Paneer shelf life, how long fresh paneer stays safe to eat is just 5 to 7 days in the fridge—even less if it’s not stored in water. That’s why so many people freeze it or make small batches. Store-bought paneer often lasts longer because it’s packed with additives, but it lacks the soft, milky flavor of the real thing.
And if you can’t find paneer? You’re not stuck. Paneer substitutes, cheeses that mimic its texture and function include tofu (for vegans), halloumi (for grilling), or even firm ricotta (for curries). But none of them hold up like paneer when fried or simmered in gravy. That’s why so many Indian households make it weekly—fresh, cheap, and versatile.
You’ll find posts here that explain how to make paneer without a thermometer, how to fix grainy paneer, and why soaking it in warm water before cooking keeps it tender. There’s also advice on storing it properly, how to tell if it’s gone bad, and what to do with leftover whey. One post even compares what foreigners call paneer—because in some countries, people think it’s just ‘Indian tofu’ or ‘dry cottage cheese.’
And if you’ve ever wondered why your paneer dish turned out watery or bland? It’s probably not the recipe. It’s the paneer. Homemade paneer absorbs flavors better. It holds its shape. It doesn’t melt into a puddle. That’s the difference between a good curry and a great one.
