Cooking Paneer Cheese: Perfect Timing For Delicious Results

Paneer is a type of fresh, unsalted curd cheese that is native to India and South Asia. It is made by curdling milk with an acidic ingredient such as lemon juice, vinegar, buttermilk, yogurt, or citric acid. The curds are then hung in a muslin or cheesecloth to produce a simple white cheese. Paneer is often cut into small bite-sized pieces and either stirred into curries or pan-fried until golden before being added to dishes. It is typically cooked for 3-4 minutes on each side until golden brown.

How to make paneer cheese at home

Paneer is a traditional Indian cheese made with just two ingredients: milk and an acidic ingredient. Making it at home is easy and you can get it perfectly soft, every single time.

Ingredients

• 2 litres of full-fat milk (cow or buffalo milk, or a mix of both)
• Acidic ingredient: lemon juice, vinegar, citric acid, yogurt or whey from the previous batch of paneer

Method

• Pour the milk into a heavy-bottomed pot and bring it to a gentle boil on a medium heat. Stir occasionally to ensure the milk doesn't scorch at the bottom of the pot.
• Once the milk has reached boiling point, turn off the heat and add your chosen acidic ingredient. For lemon juice or vinegar, use 2 tablespoons, and for yogurt, use half a cup. Stir for 1 minute.
• You will see the milk begin to curdle, with solids (curds) separating from the liquid (whey). If it doesn't curdle, turn the heat back on and bring the milk to a gentle boil until the solids separate.
• Once the milk has fully curdled, turn off the heat. The whey should be clear or yellowish, but not milky.
• Place a colander over a large bowl to collect the whey. Line the colander with a cheesecloth, muslin cloth, or a thin new handkerchief.
• Transfer the curdled milk to the colander in batches. Pour cold water over the paneer to rinse off any excess vinegar or lemon juice.
• Gather the edges of the cloth and squeeze out any excess liquid. Make a knot in the cloth and hang the paneer for 30 minutes to drain completely.
• Remove the knot and twist the edges of the cloth. Place the bundle on a flat colander or a wooden board. Press down on the cloth and place a heavy object (such as a small plate topped with a couple of cans) on top to weigh it down.
• Leave the paneer to set for about 3 to 4 hours. You can leave it at room temperature or put it in the fridge if it's very hot.
• Remove the cloth and you will have a block of paneer, with a dent in the middle – this is normal.
• Cut the paneer into cubes. You can use it immediately in recipes such as Palak Paneer (Spinach Curry), or store it in an airtight container in the fridge for up to 2 weeks, or freeze for up to 3 months.

How to cook store-bought paneer cheese

Paneer is a traditional Indian cheese that can be made at home or bought at the store. While homemade paneer is softer and creamier, store-bought paneer is still a great product that can be used in a variety of dishes. Here is a step-by-step guide on how to cook store-bought paneer cheese:

Cut the Paneer

First, remove the paneer from its packaging and cut it into small bite-size pieces. You can cut it into cubes or rectangles, depending on your preference.

Heat the Paneer

Next, heat a skillet or non-stick pan over medium heat. You can add a small amount of oil or butter to the pan if desired, but it is not necessary. Once the pan is hot, add the paneer pieces.

Cook the Paneer

Cook the paneer pieces for 3-4 minutes on each side, or until they are golden brown. You may need to adjust the heat to prevent burning. Flip the pieces over and cook the other side for an additional 2-3 minutes.

Serve the Paneer

Once the paneer is golden brown on both sides, it is ready to be served. You can serve it as an appetizer or side dish, or add it to curries, kebabs, or rice pilafs. It is best to serve the paneer immediately, as it will harden as it cools. If you have leftovers, the best way to reheat them is to pan-fry them again.

Tips for Cooking Paneer

• If you want to add more flavour to the paneer, you can toss it with spices like turmeric, coriander, cumin, and paprika before cooking.
• It is important to use full-fat milk when making homemade paneer, as low-fat or skimmed milk will not set properly.
• If you are making homemade paneer, be careful not to overcook the milk after adding the acidic ingredient, as this can make the paneer hard and grainy.
• Ensure that there is no excess whey in the paneer before cooking, as it can cause the paneer to break apart in your sauce.

How to cook homemade paneer cheese

Paneer is a traditional Indian cheese with a soft yet firm, non-melting texture. It is made by curdling milk with an acidic ingredient such as lemon juice, vinegar, buttermilk, yogurt, or citric acid. The process of making paneer at home is straightforward and requires only a few simple steps. Here is a detailed guide on how to cook homemade paneer cheese:

Ingredients:

• Milk: Use full-fat raw or pasteurized cow, buffalo, or goat milk. Avoid skimmed, low-fat, or ultra-pasteurized milk as they yield less cheese.
• Acidic Ingredient: Lemon juice, vinegar, citric acid, yogurt, or whey from a previous batch of paneer. Citric acid and vinegar are the best choices for instant curdling, while yogurt produces the softest cheese.

Step-by-Step Guide:

Step 1: Heat the Milk

Pour 8 cups (2 liters) of milk into a heavy-bottomed pot and heat it over medium heat until it gently boils. Stir occasionally to prevent the milk from scorching at the bottom of the pot.

Step 2: Curdle the Milk

Once the milk comes to a boil, turn off the heat and add the acidic ingredient. For example, if using lemon juice or vinegar, add about 2 tablespoons. If using yogurt, add 1/2 cup. Stir well for about 1 minute.

If the milk does not curdle fully, add more acid as needed and turn the heat back on. Boil until the solids separate completely from the whey. The whey should be clear or yellowish, not milky. Turn off the heat as soon as the paneer is done to prevent it from becoming hard and grainy.

Step 3: Strain and Rinse the Paneer

Place a colander over a large bowl to collect the whey. Line the colander with a cheesecloth, muslin cloth, or a thin, clean handkerchief. Transfer the curdled milk to the colander in batches. Pour cold water over the paneer to rinse off the vinegar or lemon juice.

Step 4: Drain the Liquid

Gather the edges of the cloth and squeeze gently to remove excess liquid. Make a knot with the cloth and hang the paneer for about 30 minutes to ensure complete drainage. This step is crucial to prevent the paneer from breaking when used in sauces or curries.

Step 5: Set the Paneer

Remove the knot and twist the edges of the cloth to form a bundle. Place the bundle on a flat colander or a wooden board. Press down the cloth and place a heavy object (at least 2.5-3 kg) on top to weigh it down. This step helps to shape and firm up the paneer.

Let the paneer set at room temperature or in the refrigerator for about 3 to 4 hours. You can move it to the refrigerator if the room temperature is too high.

Step 6: Cube the Paneer

Once the paneer is set, remove it from the cloth. You will notice a dent on the block, which is normal. Cut the paneer into 1-inch cubes.

Step 7: Storage

Refrigerate the paneer cubes in an airtight container and use within 2 to 3 weeks. You can also freeze the paneer for up to 3 months.

Tips for Making Perfect Paneer:

• Always use full-fat milk for a higher yield and better setting.
• Non-homogenized milk curdles faster, while homogenized milk takes longer.
• Avoid using milk beyond its expiry date, as it may affect the flavor.
• Use sufficient amounts of acidic ingredients to ensure proper curdling.
• Avoid adding too much acid, as it can make the paneer grainy and rubbery.
• Pour cold water over the curdled milk to stop the cooking process and prevent overcooking.
• Ensure complete drainage of excess whey to prevent the paneer from breaking when used in sauces or curries.

How to cook paneer cheese in a curry

Paneer is a type of fresh, unsalted curd cheese used in Indian and South Asian cooking. It is often cut into bite-sized pieces and added to curries. You can pan-fry the cheese before adding it to the curry, or simply stir it in as-is.

Ingredients

You will need the following:

• Paneer cheese
• Oil
• Spices (e.g. turmeric, coriander, cumin, paprika, garam masala, chilli powder)
• Onion
• Garlic
• Tomatoes
• Peas (optional)
• Cream (optional)
• Rice, chapati, paratha, or naan to serve

Method

• Cut the paneer into bite-sized cubes or rectangles.
• Heat oil in a pan over medium heat.
• Add the paneer to the pan and fry until golden brown.
• Remove the paneer from the pan and set aside.
• Add more oil to the pan, if needed, and fry the onions until golden.
• Add the garlic and spices to the pan and fry for a few minutes.
• Add the tomatoes and a small amount of water. Simmer for a few minutes.
• Return the fried paneer to the pan, along with the peas (if using). Simmer over low heat for about 20 minutes.
• Check the consistency and continue simmering if needed to reduce the curry.
• Serve the curry with rice or bread such as chapati, paratha, or naan.

Tips

• If you are making your own paneer, you can add spices such as cumin or mustard seeds to the milk for extra flavour.
• You can also pan-fry the paneer without any spices and add it to the curry as-is.
• If you want a thicker curry, you can add ingredients such as cashew or almond paste, mashed potatoes, gram flour, or maize flour.

How to cook spiced paneer cheese

Paneer is a traditional Indian cheese 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 and is not fermented or aged. It is a common ingredient in northern Indian cooking and is often used in curries, rice dishes, snacks, appetisers, cakes, and even desserts.

Step 1: Prepare the paneer

Paneer can be purchased from the store or made at home. If you are making it at home, follow these steps:

• Pour 8 cups (2 litres) of full-fat milk into a heavy-bottomed pot and bring it to a gentle boil over medium heat. Stir occasionally to prevent the milk from scorching at the bottom.
• Once the milk comes to a boil, turn off the stove and add 2 tablespoons of an acidic ingredient such as vinegar, lemon juice, or 1/2 cup of yogurt. Stir for 1 minute.
• If the milk does not curdle immediately, add 1 more tablespoon of vinegar and turn the stove back on. Boil until the solids separate completely.
• Turn off the stove once the milk has curdled completely. The whey (liquid) should be clear or yellowish, not milky.
• Place a colander over a large bowl to collect the whey. Line the colander with a cheesecloth, muslin cloth, or a thin new handkerchief.
• Transfer the curdled milk to the colander in batches. Pour cold water over the paneer to rinse off the vinegar or lemon juice.
• Gather the edges of the cloth and squeeze out the excess liquid. Hang the paneer for 30 minutes to drain completely.
• Remove the knot and twist the edges of the cloth. Place the bundle on a flat colander or wooden board and press down with a heavy object (at least 2.5-3 kg) for 3-4 hours to set the paneer.
• Unwrap the paneer and cut it into 1-inch cubes.

Step 2: Prepare the spices

In a small bowl, mix 1 tablespoon of olive oil with 1/4 teaspoon of turmeric, 1/2 teaspoon each of ground coriander, cumin, and paprika, and a pinch of salt. You can also add other spices like cumin or mustard seeds to the milk when making paneer at home.

Step 3: Pan-fry the paneer

Cut the paneer into thin slices, about 1/4 to 1/2 inch thick. Then, cut each slice into 1-inch pieces. Heat a skillet with 1 1/2 tablespoons of olive oil over medium heat. Add the paneer pieces and pan-fry for 3-4 minutes on each side, until they are golden brown. Transfer the fried paneer to a plate.

Step 4: Serve

Sprinkle the paneer with paprika, chopped chives, and a pinch of flaky sea salt, if desired. Serve immediately as the paneer will harden as it cools. Spiced paneer goes well with coconut rice or basmati rice.

Frequently asked questions