How to Make Restaurant-Style Paneer at Home

Restaurant paneer is soft yet firm, doesn’t crumble, and stays silky in gravies. The secret is not just the milk — but how you curdle, strain, and set it.

Here’s the perfect step-by-step method:

✔ Ingredients

1 litre full-fat milk (VERY important)
2 tbsp lemon juice or 2 tbsp vinegar or ½ cup curd
Ice-cold water
Muslin/cheesecloth
Heavy plate or something to press

STEP 1: Boil the Milk Properly

Use full-fat or buffalo milk for creamy paneer.
Bring milk to a gentle boil — not overflowing.
Stir to avoid burning.

Why: The more fat, the softer and richer your paneer.

STEP 2: Add the Curdling Agent Slowly

Turn the flame to low.
Add lemon juice/vinegar 1 tsp at a time while stirring.
The milk will split into greenish whey + white curds.

Restaurant secret:
➡ Use 1 tbsp curd + 1 tbsp lemon together for softer paneer.
➡ Don’t add too much acid; it makes paneer chewy.

STEP 3: Stop the Cooking Immediately

Once it curdles fully:

Turn off heat.
Add 1 cup ice-cold water.

Why: Stops cooking → keeps paneer soft like restaurants.

STEP 4: Strain the Paneer

Pour curdled milk into a muslin cloth placed over a strainer.
Rinse under cold water to remove lemon/vinegar taste.

Tip: Rinsing also improves softness.

STEP 5: Squeeze Out Excess Water

Gently squeeze the cloth a little.
Do not over-squeeze; paneer becomes dry.

STEP 6: Set the Paneer (MOST IMPORTANT)

Shape the paneer inside the cloth into a square.
Place a heavy pan or plate on top.
Press it for 20–30 minutes.

For restaurant-style firmness:
Press 30–40 mins for neat cubes that don’t break.

STEP 7: Chill It

Refrigerate the paneer block for 1 hour before cutting.

Why: Chilling helps the paneer firm up just like restaurant cubes.

Your Restaurant-Style Paneer is Ready!

Cut into:

✔ Perfect cubes for Paneer Butter Masala
✔ Soft slices for Kadhai Paneer
✔ Crumble for Paneer Bhurji

Pro Tips (Real Chef Secrets)

✔ Use curd instead of lemon for extra soft paneer

Curd makes paneer smoother and creamier.

✔ Don’t curdle milk too harshly

Over-curdling = rubbery texture.

✔ Add a little milk while kneading (optional)

If making paneer for tikka, knead 1–2 tbsp milk before pressing.

✔ For paneer that browns well

Press for longer to remove more moisture.