Frederic Melton
India is the largest producer of milk and milk products in the world, yet it does not have a wide variety of cheeses. Most dairy consumption in the country is in the form of yogurt, but the most popular choice of cheese is the non-melting paneer. Paneer is a fresh, acid-set cheese made from cow's or buffalo milk. It is created by curdling milk with a fruit- or vegetable-derived acid, such as lemon juice. It is a non-aged, soft cheese that is easy to make at home and is used in a variety of sweet and savoury dishes.
| Characteristics | Values |
|---|---|
| Most common type of cheese | Paneer |
| Other names for paneer | Ponir, chhena |
| How it's made | Curdling heated milk with lemon juice or another acidic liquid, then draining the curds to remove excess liquid |
| Why it doesn't melt | High acidity level, which alters the chemical composition of the cheese |
| Where it's from | North India, specifically Bengal (under Portuguese influence) |
| How it's eaten | On its own as a snack, in curries, deep-fried in a light batter, with spinach (palak paneer), or with peas (mattar paneer) |
| Other types of cheese | Made from yak milk, or buffalo milk |
| Dairy consumption | Yogurt is most common, followed by paneer |
| Cheese production | Most cheese produced in India comes from Amul (Anand Milk Union Limited), a dairy cooperative |
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What You'll Learn
India's native paneer cheese
India is the world's largest producer of milk and milk products, yet it does not have a wide variety of cheeses. Most dairy consumption in the country is in the form of yogurt. However, one type of cheese that is commonly used in traditional Indian cuisines is paneer, also known as chhena in North India. It is the only native Indian cheese.
Paneer is a non-melting, unsalted cheese with a high acidity level, which is produced by curdling heated milk with lemon juice or another acidic liquid such as vinegar, citric acid, or dahi (yogurt). The curds are then drained in muslin or cheesecloth, and the excess water is pressed out. The resulting paneer is dipped in chilled water for 2-3 hours to improve its texture and appearance. From this point, the preparation of paneer diverges based on its use and regional tradition. In North Indian cuisines, the curds are wrapped in cloth, placed under a heavy weight for 2-3 hours, and then cut into cubes for use in curries. Pressing for a shorter time (around 20 minutes) results in a softer, fluffier cheese. In East Indian cuisines, the chhena is kneaded by hand into a dough-like consistency, salted, and hardened, and this type of paneer is called ponir.
Paneer is a common ingredient in Northern Indian cooking, and it is often used as a vegetarian alternative to meat in dishes such as Palak Paneer (Spinach Curry), Mattar Paneer (with peas), and Paneer Tikka Masala. It can also be used in sweet dishes such as Shahi Paneer and Sandesh. Paneer is usually made from cow's milk, but buffalo milk is also used. It is easy to make at home and only requires a few basic kitchen tools and 30 minutes to an hour.
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India's largest milk producer
India is the world's largest producer of milk, contributing around 24% of the global total. This is largely due to the country's massive buffalo population, which is known for its high milk yields. India's dairy industry is also rapidly growing, driven by rising demand from a growing population with increasing disposable incomes.
GCMMF (Gujarat Cooperative Milk Marketing Federation) is India's biggest milk producer. One of its 18 member unions is Amul (Anand Milk Union Limited), a dairy cooperative that produces most of India's cheese. Amul had a turnover of $8.8 billion in 2022-2023, with milk procured from 18,600 village milk cooperative societies and 3.64 million milk producer members from 33 districts of Gujarat. Amul distributes to both national and international markets, exporting to 25 different countries.
Another major milk producer in India is Nandini, which was founded in 1974 by the government of Karnataka as the Karnataka Dairy Development Corporation (KDDC). With a turnover of over $3 billion in 2022-23, Nandini procured over 7.8 million litres of milk per day in 2022.
Mother Dairy is another large milk producer in India. It is a wholly-owned subsidiary of the National Dairy Development Board (NDDB) with a daily processing capacity of over 5 million litres of milk per day. Mother Dairy markets 3.2 million litres of milk in several major cities across India daily and had a revenue of over $1.5 billion in 2021-22.
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Dairy consumption in India
India is the world's largest producer and consumer of milk, including buffalo milk. In 2023, the total domestic consumption of milk in India was over 207 million metric tons, an increase from the previous year. India's per capita dairy consumption is believed to exceed the world average by 33%. Dairy products, especially yogurt, cheese, and ghee, are staple foods in India, where vegetarians depend on dairy as a key source of protein.
The majority of India's milk production comes from water buffalo, but the share of cow's milk has been increasing. In 2021, it was predicted that cow's milk would account for 48.2% of the country's total milk production. Water buffalo milk is preferred by small dairy farms because it is higher in fat and the animals withstand the climate better than traditional dairy cows. Additionally, water buffalo can be slaughtered, providing an additional revenue stream, while the slaughter of dairy cows is largely outlawed in India for religious reasons.
Nearly all the milk produced in India is consumed domestically, with only small amounts exported. More than half of India's milk production is formally processed, while the rest is consumed on the farm or sold through informal channels. India's growing population and large number of young consumers, who tend to favor dairy, suggest that dairy consumption will continue to increase. However, it is uncertain whether milk production will keep up with rising demand.
While India produces a lot of milk and milk products, cheese has not been a major part of this until recently. Most dairy consumption in India takes the form of yogurt, but the most popular cheese is paneer, a non-melting "farmer's cheese" made by curdling heated milk with lemon juice or another acidic liquid. Paneer is easy to make at home and is popular in both sweet and savory dishes. It is the only native Indian cheese and is produced mostly by Amul (Anand Milk Union Limited), a dairy cooperative.
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Indian cheese in meals
Indian cuisine is rich and diverse, and cheese plays a vital role in its tapestry. Indian cheese, known for its unique textures and flavours, is a staple in both traditional and modern Indian cooking. It ranges from soft and crumbly to firm and chewy, making it suitable for a variety of dishes.
Indian cottage cheese, primarily known as Paneer, holds a special place in the heart of Indian cuisine and is arguably the most versatile and popular Indian cheese. It is the only native Indian cheese. Paneer is a fresh, non-aged cheese, celebrated for its versatility and simplicity in preparation. It is made by curdling hot milk using an acidic agent like lemon juice or vinegar. The cheese is then pressed under a heavy weight to set it into a firm block, which can be cut into cubes or other shapes for various dishes.
Paneer's mild flavour and firm texture make it an excellent ingredient for absorbing the rich spices and flavours of Indian cuisine. It is a vegetarian staple, often used as a protein substitute in many dishes. From classic curries like Shahi Paneer to grilled Paneer Tikka and even in fusion dishes, paneer’s adaptability is unparalleled.
Paneer is also used in desserts and snacks. It is commonly used as a meat substitute in some dishes, making it a great vegetarian alternative that is equally filling and satisfying. For example, you can make Paneer Tikka Masala by substituting chicken with paneer, or Paneer Butter Masala Curry by swapping the chicken with paneer.
Another dairy product widely used in Indian cuisine is Khoa, also known as mawa or khoya. It is made by slowly simmering milk in a large, open iron pan, allowing the water content to evaporate, leaving behind a thick, yellowish residue. This residue has a granular yet moist texture and a rich, creamy taste. Khoa’s rich texture and subtle sweetness make it an essential ingredient in a variety of Indian sweets.
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Making paneer at home
Paneer is the only native Indian cheese. It is a "farmer's cheese" made by curdling heated milk with lemon juice or another acidic liquid. The curds are then drained to remove excess liquid. Paneer is a non-melting cheese due to its high acidity level, which alters its chemical composition.
To make paneer, begin by heating the milk to just under boiling point. Then, add an acidic ingredient, such as lemon juice, vinegar, or citric acid, to curdle the milk. It is important to add only a small amount at first, as too much will make the paneer grainy and rubbery. Once the milk has completely curdled, remove it from the heat and stop the cooking process by adding cold water or ice cubes.
The next step is to drain the excess liquid from the paneer. This can be done by transferring the paneer to a colander lined with muslin cloth and rinsing it under cold running water. Ensure that all excess whey is removed before setting, as this can cause the paneer to break when added to a sauce. The final texture of the paneer will depend on how it is hung and pressed. For a loose paneer, strain the curds without pressing. For a soft, spreadable paneer, hang for a few hours. A crumbly texture can be achieved by gently pressing with saucers topped with unopened food tins, and an even firmer texture can be obtained by doubling the weight and pressing overnight in the fridge.
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Frequently asked questions
Paneer is the most popular cheese in India. It is a non-melting, unsalted, non-aged soft cheese made by curdling milk with a fruit- or vegetable-derived acid, such as lemon juice. It is easy to make at home and is used in a variety of sweet and savoury dishes.
Indian food is often not paired with cheese as the two don't gel well together. Fresh dairy is generally preferred over aged dairy in India. The climate in India also makes it impractical to preserve food as grains and vegetables are readily available in winter.
You can buy Indian cheese from your local Indian grocer, or online on Amazon.
