Cooking Paneer Cheese: How Long Should You Wait?

Paneer is a type of fresh, unsalted curd cheese that is native to India and South Asia. It is made by adding an acidic ingredient such as lemon juice or vinegar to hot milk, causing the milk to separate into curds and whey. The curds are then hung in a muslin or cheesecloth to make a simple white cheese. The longer the cheese is hung, the firmer it will be.

Paneer is often added to curries because it is curdled with lemon juice instead of rennet, which prevents it from melting like other cheeses. It can also be pan-fried, barbecued or grilled, much like halloumi cheese.

How to make paneer at home

Paneer is a traditional Indian cheese made with just two ingredients: milk and an acidic ingredient. Making it at home is super easy and you can get it perfectly soft, every single time. Here's a step-by-step guide to making paneer at home:

Ingredients:

• Milk: Use full-fat raw or pasteurized cow, buffalo, or goat milk. Avoid low-fat, skimmed milk, and ultra-pasteurized milk (UHT) as they yield a lesser amount of 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 as they split the milk instantly, but avoid adding too much as it can make the cheese harder and chewier.

Instructions:

• Heat Milk: Pour 2 liters (8 cups) of milk into a heavy-bottom pot and bring it to a gentle boil over medium heat. Stir occasionally to ensure the milk doesn't scorch at the bottom.
• Curdle Milk: When the milk comes to a boil, turn off the heat and stir in 2 tablespoons of your chosen acidic ingredient. You should see the milk begin to split, separating the solids and the whey. If it doesn't curdle, add 1 more tablespoon of the acidic ingredient and turn the heat back on. Boil until the solids separate completely.
• Strain & Rinse: Place a colander over a large bowl to collect the whey. Line the colander with a cheesecloth, muslin cloth, or thin handkerchief. Transfer the curdled milk into the lined colander. Rinse the paneer with cold water to get rid of the vinegar/lemon smell/taste.
• Drain the Liquid: Gather the edges of the cloth and squeeze out the excess liquid. Form the paneer into a block and hang it for 20-30 minutes to drain completely.
• Set the Paneer: Place the bundle of paneer on a flat colander or a wooden board. Place a heavy object (at least 2.5-3 kgs) on top to press and set the paneer. Allow it to set at room temperature or in the refrigerator for 3-4 hours.
• Dice the Paneer: Remove the cloth and cut the paneer into cubes. You can use the paneer immediately or refrigerate it for up to 2-3 weeks, or freeze it for up to 3 months.

Tips:

• Always add the acidic ingredient only after the milk comes to a boil.
• Use just the right amount of acid to curdle the milk. Using too much will make the paneer grainy and rubbery.
• Ensure there is no excess whey in the paneer before setting it, as it can cause the paneer to break in your sauce.
• You can use the leftover whey in place of stock or water in cooking, particularly in dals and curries.

Making paneer at home is a simple and rewarding process. With just two ingredients and a few easy steps, you can create a soft, delicious, and versatile cheese for all your favorite Indian dishes!

How to cook store-bought paneer

Paneer is a type of fresh, soft Indian cheese that is common in Indian and Southeast Asian cuisines. It is usually cut into bite-sized pieces and added to curries or fried.

Store-bought paneer can sometimes be chewy and rubbery, but there are ways to improve its texture. One way is to soak the paneer cubes in hot water for about 10 minutes to soften them before adding them to your dish. Another method is to boil the paneer in water until the centre of the slab is soft. Then, remove the pot from the heat and cut the paneer into cubes. Add the cubes to your gravy immediately so that they don't return to a rubbery texture.

If you want to pan-fry your store-bought paneer, cut the paneer into thin slices, about 1/4 to 1/2 inch thick. Then, cut each slice into 1-inch pieces. Transfer the paneer to a mixing bowl and add olive oil, turmeric, coriander, cumin, paprika, and salt. Toss the paneer to coat it with the spices. Heat a skillet with olive oil over medium heat and add the paneer pieces. Fry for about 3 to 4 minutes on each side, until they are golden brown.

Paneer is typically used in dishes such as Palak Paneer (Spinach Curry), Paneer Tikka Masala, and Paneer Butter Masala.

How to cook fresh paneer

Paneer is a fresh, unsalted curd cheese native to India and South Asia. It is relatively easy to make at home and only requires a few simple ingredients.

Ingredients

To make your own paneer at home, you will need the following ingredients:

• Full-fat milk (avoid UHT milk)
• An acidic ingredient such as lemon juice, vinegar, citric acid, buttermilk, or yogurt
• Salt (optional)

Method

• Pour 8 cups (2 liters) of milk into a heavy-bottomed pot and bring it to a gentle boil on medium heat. Stir occasionally to prevent the milk from scorching at the bottom of the pot.
• Once the milk comes to a boil, turn off the heat and add your acidic ingredient. For every 2 liters of milk, use 2 tablespoons of vinegar or lemon juice, or 1/2 cup of yogurt. Stir for about 1 minute.
• The milk will begin to curdle, and solids will separate from the whey. If it doesn't curdle fully, stir in an additional 1 tablespoon of vinegar and turn the heat back on. Boil until the solids separate completely.
• Turn off the heat as soon as the milk has curdled completely. The whey should be clear or yellowish, not milky. If you continue to cook, the paneer may become hard and grainy.
• 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.
• Squeeze out the excess water. Make a knot with the cloth and hang the paneer for 30 minutes to drain completely. This step is crucial, as any excess whey can cause the paneer to break when added to sauces.
• Remove the knot and twist the edges of the cloth. Place the bundle on a flat colander or a wooden board and press down. Place a heavy object weighing at least 2.5-3 kg on top to help set the paneer.
• Allow the paneer to set at room temperature or in the refrigerator for 3-4 hours.
• Remove the cloth, and your paneer is now ready to be used! You can cut it into cubes and add it to curries, kebabs, or rice pilafs.

Cooking Paneer

Paneer is often added to curries, as it does not melt like other cheeses due to being curdled with lemon juice instead of rennet. It can be pan-fried, barbecued, or grilled, but fresh paneer may be too soft and crumbly for these cooking methods.

How to substitute paneer in recipes

Paneer is a type of Indian fresh cheese that is often used in Indian and Southeast Asian cuisines. It is made by curdling milk with an acidic ingredient such as lemon juice or vinegar. Paneer has a chewy texture and not much flavour on its own, so it is often added to flavourful sauces or grilled.

• Feta: Feta is a sheep's milk cheese that has been aged for 4-6 weeks. It has a crumbly appearance and a salty, rich flavour. It works well as a paneer substitute in appetizers, salads, and side dishes.
• Halloumi: Halloumi is a white, layered cheese made from sheep's or goat's milk. It has a similar texture to mozzarella and keeps its form when grilled, making it an excellent alternative to paneer. It can also be pan-fried, thinly sliced, or eaten raw.
• Mexican Queso Blanco: This cheese can be easily made at home, in a similar way to paneer, using milk and an acidic ingredient. It has a strong, crumbly texture and softens when cooked without melting. It can be crumbled over salads or other dishes, or served fresh with fruit.
• Mozzarella: Mozzarella is a mild, delicate cheese that works well as a substitute for paneer. It is sliceable and can be eaten fresh, but it melts when heated. It is often used as a pizza topping or in salads and sandwiches.
• Cottage Cheese: Cottage cheese is a low-fat, protein-rich cheese that is similar to paneer and can be used as a substitute in most recipes. However, it contains salt, so the amount of salt in the recipe may need to be adjusted.
• Panela: Panela is a Mexican cheese with a soft, creamy texture and a fresh milk taste. It does not melt when cooked, only softens, making it a good substitute for paneer. It is often served as an appetizer, baked, or pan-fried, and is delicious when fried.
• Well-Drained Ricotta: Ricotta is a soft, grainy Italian cheese that is rich in calcium and low in sodium. It melts quickly, so it is not suitable for curries or soups, but it can be used in salads, sandwiches, or wraps as a substitute for paneer.

While none of these substitutes are exactly like paneer, they can be used to create similar flavours and textures in a variety of recipes.

How long paneer lasts in the fridge

Paneer is a type of fresh, soft Indian cheese with a mild flavour and a chewy texture. It is made from full-fat cow's or buffalo milk, and an acidic ingredient such as lemon juice or vinegar, which causes the milk to curdle and separate into solids and whey. The solids are then wrapped in a muslin or cheesecloth and hung to remove excess moisture before being pressed with a heavy weight to set.

Paneer is best stored in the fridge, where it will last for up to two weeks. To preserve it for longer, it can be frozen. If you buy packaged paneer, it is best to put it in the fridge as soon as you get home and only take it out 30 minutes before cooking.

To increase the shelf life of paneer, you can wrap it in a damp muslin cloth and store it in the fridge, making sure to remoisten the cloth every four to five hours. Alternatively, you can place the paneer in a bowl of water, fully submerged, and change the water daily. However, it is not recommended to keep paneer in the fridge for more than two or three days using these methods.

Frequently asked questions