Instant Pot Paneer | Indian Cheese

Paneer is a fresh cheese that is very common in Indian cuisine. It needs only 2 ingredients.  You should try to make it at home, instead of buying from store.

Making paneer at home is very easy, boil milk and add lemon juice or vinegar. You can prepare keto friendly recipe using this paneer.


  • 1 gallon of milk (3.75 liter)
  • 1 to 2 lemon


Check instant pot upma recipes:
Instant Pot Cracked Wheat Upma/ Dalia Upma
Instant Pot Rava Upma/Sooji Upma
Instant Pot Idiyappam Upma
Instant Pot Foxtail Millet Upma
Instant Pot Vermicelli Upma / Semiya Upma
Instant Pot Bread Upma


    • Squeeze 2 lemons into a small bowl.
    • Add 1 gallon of whole milk to the instant pot.
    • Turn on saute mode, default settings should be 30 minutes. 
    • No need to check anything, it will be automatically turned it off. Keep the saute mode medium or less, so it won't be burned at the bottom.
    • Cancel instant pot after 30 minutes.
    • Slowly add lemon juice and stir it continuously.  Pour lemon juice or vinegar until milk started curdling.  The liquid will turn into light yellow color.
    • Put cheesecloth on the strainer, and pour the liquid into the strainer.  Rince them with cold fresh water.  This really helps to cool down and wash away the lemon juice or vinegar.
    • Grab the cheese cloth and squeeze out the excess liquid from the paneer. 
    • Press the paneer to make the flat shape, and place some weight on top of the cheese cloth.  Check the youtube video to get the clear view.
    • Let it be for 1 to 2 hours, so excess liquid will come out and paneer will set firm.
    • Carefully remove the paneer from the cloth, and cut into the cubes.
    • Fresh Paneer is ready.  Keep it in refrigerator before cooking to firm up.
    • You can store in the refrigerator for up-to a week, or store it in freezer for several months.