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.