This homemade Paneer is soft, creamy, and made with just two ingredients—milk and lemon juice! It’s a fresh Indian cheese that’s mild in flavor but super versatile. It doesn’t melt, so it holds its shape beautifully when grilled, pan-fried, or simmered in sauces. Whether you’re adding it to palak paneer, tikka masala, or just snacking on it straight from the fridge, it’s the kind of cheese you’ll keep coming back to. Mild, comforting, and surprisingly easy to make at home! HOMEMADE PANEER Yields about 250g INGREDIENTS 2 liters Full Fat Cow’s Milk 2-3 tablespoons Fresh Lemon Juice (about 1 lemon) Watch the video for full step-by-step. TIPS • Use the right milk: Stick to fresh, full-fat milk. You can use cow's milk, buffalo or goat's milk. Avoid UHT, low-fat, or skimmed milk. They don’t curdle properly and produce less paneer. • Not curdling properly: Start with 2 tablespoons of lemon juice. If the curds don’t separate after a few minutes, add another 1 tablespoon and stir gently. If needed, reheat the milk slightly and give it one more gentle stir. • Stir gently: Stirring too hard can break the curds into tiny bits. Keep it slow and smooth to form bigger, soft curds. • Pressing time matters: Press for at least 1 hour for a firm block. The longer you press, the firmer your paneer will be. • Chill before slicing: Refrigerate the paneer for 30 to 60 minutes after pressing. This helps it hold its shape and gives cleaner cuts. • Storage: Store in an airtight container in the fridge for up to 4–5 days. • Freezing: You can freeze paneer for up to 2 months, but the texture may get a little crumbly after thawing, but it still works great in cooked dishes like curries and stews. Just thaw in the fridge overnight before using. • Rinse right away: Pouring cool water over the curds after straining helps wash off the lemon’s acidity, keeping the flavor fresh and neutral. It also stops the cooking process with helps maintain a softer texture. Thank you for watching! If you love the video, hit the like button and su