Homemade Cheese: Make Paneer and Other Indian Cheeses at Home

When you think of homemade cheese, a fresh, non-melting dairy product made by curdling milk with acid, commonly used in Indian cooking. Also known as paneer, it’s the backbone of dozens of favorite dishes—from palak paneer to paneer tikka. Unlike cheddar or mozzarella, it doesn’t melt when cooked, which is why it holds its shape in spicy curries and grilled skewers. You don’t need fancy equipment or aging rooms to make it. Just milk, lemon juice or vinegar, and a bit of patience. And once you try making it yourself, you’ll never go back to the rubbery blocks in the dairy aisle.

Paneer is just one kind of Indian cheese, a category of fresh, unaged dairy products made using traditional methods across India’s regions. Also known as curdled milk cheese, it’s part of a larger family that includes chhena from Bengal and chhurpi from the Himalayas. What ties them together? They’re all made by heating milk and adding an acid—lemon juice, yogurt, or even buttermilk—to separate the curds from the whey. The result is a soft, crumbly, or firm cheese that’s mild, milky, and perfect for absorbing spices. You’ll find it in everything from sweet rabri to savory mattar paneer. And if you’re out of paneer? You’re not stuck. cheese substitute, a non-dairy or dairy alternative that mimics paneer’s texture and cooking behavior in Indian recipes. Also known as paneer replacement, options like halloumi, queso blanco, or even firm tofu can work in a pinch—though none replicate the exact texture of fresh homemade cheese. That’s why so many people turn to making their own: control over ingredients, freshness, and cost.

There’s science behind why lemon juice turns milk into curds—it’s the acid breaking down the proteins, forcing them to clump together. That’s the same trick used in making ricotta or cottage cheese, but in India, they’ve perfected it into something uniquely suited for their cuisine. You’ll find posts here that explain exactly how to do it right, what common mistakes ruin your batch, and how to press it for the perfect firmness. You’ll also see what happens when you skip the pressing step, or use ultra-pasteurized milk, or forget to rinse the curds. And if you’ve ever wondered why your paneer turns out too soft or too crumbly, the answers are here.

More than just a recipe, making homemade cheese connects you to a tradition that’s been passed down for generations. It’s not just about saving money—it’s about knowing exactly what’s in your food. No preservatives. No additives. Just milk and acid, turned into something delicious. Whether you’re cooking for a family dinner, trying to eat cleaner, or just curious about how Indian kitchens work, this collection gives you everything you need to start making your own.

Below, you’ll find real, tested guides on how to make paneer from scratch, what to use when you don’t have paneer, why some cheeses melt and others don’t, and how to turn your homemade cheese into restaurant-quality dishes. No fluff. Just what works.