Randy Chandler
Paneer is a type of fresh, soft, non-melting Indian cheese with a mild, milky flavour. It is made from just two ingredients: milk and an acidic food ingredient such as lemon juice, vinegar, buttermilk, yoghurt, or citric acid. The process of making paneer is simple and involves boiling milk, adding an acidic ingredient to curdle the milk, straining the mixture, and pressing the curds. The final texture of the paneer depends on how long it is hung and pressed for. It is a versatile ingredient that can be used in a variety of dishes, including curries, flatbreads, and kebabs.
How is Paneer Cheese Made?
| Characteristics | Values |
|---|---|
| Number of ingredients | 2 |
| Main ingredients | Milk, lemon juice or vinegar |
| Other ingredients | Salt, cumin seed, chile, coriander seeds, coriander leaves, mint leaves, fenugreek leaves |
| Milk type | Full-fat, raw or pasteurized cow, buffalo or goat milk |
| Milk quantity | 2 litres or 1/2 gallon |
| Acidic ingredient quantity | 1/4 cup or 2-3 tablespoons |
| Milk preparation | Boil the milk |
| Cheese preparation | Hang the curds for 30 minutes to drain, wrap in cloth, place under a weight for 15 minutes to 1 hour |
| Refrigeration | Refrigerate for up to 2 days |
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What You'll Learn
The ingredients required to make paneer
Paneer is a traditional Indian cheese that can be made with just two ingredients: milk and an acidic ingredient. It is a soft yet firm, non-melting cheese that is made without using any kind of rennet. It is also not fermented or aged like other kinds of cheese, so it tastes milky and somewhat similar to ricotta cheese.
For the milk, you can use cow, buffalo, or goat milk. It is important to use full-fat milk, as low-fat, skimmed, or ultra-pasteurized milk will not work. The milk is boiled first and then an acidic ingredient is stirred into it, causing the milk to curdle and separate into solids and whey.
The acidic ingredient can be lemon juice, vinegar, buttermilk, yogurt (curd), or citric acid. Lemon juice and vinegar are the most commonly used options, as they split the milk instantly, but be careful not to add too much, as it can make the cheese harder and chewier. Citric acid should be diluted in water before being added to the milk. Yogurt curdles the milk more slowly but produces the softest cheese and does not need to be rinsed off like lemon juice and vinegar.
Other ingredients can be added to paneer to jazz it up, such as cumin seeds, chile, coriander seeds, coriander leaves, mint leaves, or fenugreek leaves.
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The process of making paneer
Paneer is a type of fresh, non-melting cheese that is made without rennet and is not fermented or aged. It is simple to make at home and only requires two main ingredients: milk and an acidic ingredient.
To start, pour full-fat cow's or buffalo milk into a heavy-bottomed pot and bring it to a gentle boil on medium heat. Stir occasionally to prevent the milk from burning at the bottom of the pot. When the milk comes to a boil, turn off the heat and add an acidic ingredient such as lemon juice, vinegar, buttermilk, yogurt, or citric acid. This will cause the milk to curdle and separate into solids and whey. If done correctly, the whey should be clear or yellowish, but not milky.
Once the milk has curdled, strain the mixture through a colander lined with muslin or cheesecloth. Gather the solids in the cloth and hang them for a while to drain off any excess moisture. This step can be done for just a few minutes or for several hours, depending on the desired texture of the paneer. For a softer, spreadable paneer, hang the solids for a shorter time, and for a firmer paneer that can be diced or crumbled, hang them for a longer period.
After draining, transfer the curds, still wrapped in the cheesecloth, to a large plate and shape them into a rough square. Fold the cheesecloth around the curds to form a neat package and place a second plate on top. Weigh down the package with a heavy object and press for at least 15 minutes or up to an hour.
Once pressed, the paneer is ready to be used immediately or can be refrigerated for up to two to three days. The final texture of the paneer will depend on the pressing time and method, with a softer paneer resulting from less pressing and a firmer paneer from more pressing.
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The time it takes to make paneer
Boiling Milk:
This step involves pouring milk into a heavy-bottom pot and bringing it to a gentle boil over medium heat. It is important to stir occasionally to prevent the milk from scorching at the bottom. This process usually takes around 10 to 15 minutes, depending on the quantity of milk and the heat source.
Curdling Milk:
Once the milk reaches a boil, an acidic ingredient such as lemon juice, vinegar, or citric acid is added and stirred in. The milk will start to curdle and separate into solids (curds) and whey. This step can take a few minutes, and the timing may vary depending on the type and amount of acidic ingredient used.
Straining the Curds:
After curdling, the mixture is strained through a colander lined with a muslin or cheesecloth. This step ensures that the solids are separated from the whey. The straining process should be relatively quick, taking around 5 to 10 minutes.
Pressing and Shaping the Curds:
The solids are then wrapped in the cloth and pressed to remove excess moisture. This can be done by placing a heavy object on top of the wrapped curds for at least 15 minutes or up to an hour. For a softer, fluffier cheese, pressing for a shorter time, around 20 minutes, is recommended.
Setting the Paneer:
Finally, the pressed paneer is shaped and allowed to set. This step can take anywhere from a few hours to overnight in the fridge, depending on the desired texture. For a softer paneer, a shorter setting time of 2 to 4 hours is recommended. If a firmer texture is desired, the paneer can be pressed and refrigerated overnight.
In total, the active preparation time for making paneer is approximately 30 minutes to 1 hour. However, the total time from start to finish, including the setting time, can range from a few hours to overnight, depending on the desired texture and firmness of the paneer.
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The texture of paneer
Paneer is made by curdling milk using an acidic food ingredient like lemon juice, vinegar, buttermilk, yogurt (curd), or citric acid. It is made without rennet and is not fermented or aged like other kinds of cheese, so it tastes milky and similar to ricotta cheese. It is also one of the easiest cheeses to make at home. All you need is milk, lemon juice or vinegar, and a bit of salt to season.
To make paneer, cow or buffalo milk (or a mix of both) is boiled first and an acidic ingredient is stirred into it. The milk curdles, separating the solids and the whey. It is strained to a colander, lined with a muslin or cheesecloth. The solids are wrapped in the cloth and hung for a while to get rid of excess moisture. Lastly, it is pressed with a heavy object to set.
Paneer is the star ingredient in some of the most popular Indian dishes. It is often scooped and eaten straight from the dish. It can be stirred into a soup or creamy curry, crumbled over flatbreads, or skewered onto kebabs. It can also be fried and served with spinach or peas.
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The taste of paneer
Paneer is a type of fresh, milky, and tender Indian cheese with a soft yet firm texture. It is made by curdling milk—usually whole cow's or buffalo milk—using an acidic ingredient like lemon juice, vinegar, buttermilk, yogurt (curd), or citric acid. The milk is heated and the acidic ingredient is stirred into it, causing the milk to curdle and separate into solids and whey. The solids are then strained, wrapped in a cloth, and hung to drain excess moisture before being pressed into a block.
Paneer is a very versatile cheese and can be used in a variety of dishes. In North Indian cuisines, it is commonly cut into cubes and added to curries, such as palak paneer (spinach curry) or paneer butter masala. It can also be marinated, skewered, and grilled, or added to a burst cherry tomato sauce with coriander and cumin seeds. In East Indian cuisines, such as Bengali and Odia, paneer (called ponir) is often beaten or kneaded into a dough-like consistency, salted, and hardened, then sliced and eaten with biscuits or bread, deep-fried, or used in cooking. In the area surrounding the city of Surat in Gujarat, surti paneer is made by draining the curds and ripening them in whey for 12 to 36 hours.
Paneer is also commonly used as a vegetarian substitute for meat in Indian dishes. For example, paneer tikka masala is made by substituting chicken with paneer, and paneer butter masala curry uses paneer instead of chicken.
In terms of seasoning, traditional paneer is not seasoned, but commercialized products may contain a small amount of salt. Home cooks may also add various seasonings like chili flakes, black pepper, or cilantro, allowing it to be eaten as is without additional cooking.
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Frequently asked questions
You need milk and an acidic ingredient. The milk should be full-fat cow, buffalo, or goat milk. The acidic ingredient can be lemon juice, vinegar, citric acid, yogurt, or whey from a previous batch of paneer.
You need a heavy-bottomed pot, a strainer, and some cheesecloth.
First, pour the milk into the pot and bring it to a gentle boil on medium heat, stirring occasionally. Then, turn off the heat and stir in an acidic ingredient. The milk will begin to curdle and separate into solids and whey. Strain the mixture into a colander lined with cheesecloth. Transfer the solids (still in the cheesecloth) to a plate, shaping them into a rough square. Wrap the cheesecloth around the solids and place a second plate on top, weighing it down with a heavy object. Press for at least 15 minutes or up to an hour.
Homemade paneer will last in the fridge for up to two days if pressed, and up to three days if unpressed.
