Patrick Oconnell
Despite being used in a similar way to cheese, paneer is a non-melting cheese. This means that it can be grilled, fried, or cooked on skewers without losing its shape. So, what's the science behind it? Well, the acid in paneer creates a negative charge in the casein proteins, dissolving the calcium that binds them together. This means that when heated, paneer does not melt but becomes softer, eventually crumbling and disintegrating.
| Characteristics | Values |
|---|---|
| Melting | Paneer does not melt when heated. |
| Reason | The acid in paneer creates a negative charge in the casein proteins, dissolving the calcium that binds them together. |
| Texture when heated | Paneer may become softer, crumble, and disintegrate, but it does not melt. |
| Comparison to cheese | Paneer differs from traditional cheese in its structural makeup, preventing it from melting. |
| Substitutes | Queso fresco, haloumi, farmer cheese, mild feta cheese, or firm tofu can be used as substitutes. |
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What You'll Learn
Why paneer doesn't melt
Paneer is a mild-tasting Indian cheese with a soft, spongy, and squeaky texture. It is added to dishes cut into cubes and does not melt when heated. Paneer differs from cheese in that it doesn't melt and has a different structural makeup. When heated, paneer may break apart and become very soft, but it will not melt like other cheeses.
Paneer is made using heat and acid, instead of rennet, to curdle the milk. This changes the way the milk proteins are bound together, resulting in a cheese that does not melt. When paneer is heated, the milk proteins bind together more tightly, squeezing out any remaining water. This process causes paneer to become firmer, rather than melting.
The acid in paneer creates a negative charge in the casein proteins, which are normally held together by calcium in cheese. This process dissolves the calcium and leaves paneer unable to melt. Instead of melting, paneer will break apart and liquefy after a period of heating. This is different from melting cheese, where the milk proteins and fats are softened to varying degrees of pliability and usability.
Paneer's unique qualities make it a popular ingredient in Indian dishes such as Shahi paneer, palak paneer, and paneer makhani. It is also used in dishes like paneer pakora and paneer tikka, where it is grilled or cooked on skewers over an open flame. Because it does not melt, paneer can be cooked in a variety of ways without losing its shape.
In summary, paneer does not melt because it is made with a different process and has a distinct structural makeup compared to traditional cheese. When heated, paneer becomes firmer and may break apart, but it will not melt like other cheeses. This makes it a versatile ingredient that can be used in a variety of cooking methods.
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How to make paneer
Paneer is a type of Indian cheese that is widely used in Indian cooking. It is made by heating and then curdling milk using acid. This process gives paneer a unique quality: it does not melt when heated. Instead, it holds its shape and can be simmered, fried, or grilled without liquefying. This makes it a popular ingredient in dishes such as palak paneer (a spinach curry) and paneer makhani (a tomato-based curry).
To make paneer at home, start by bringing two quarts of whole milk to a rolling boil. Boil the milk for two minutes over medium heat, stirring frequently to prevent burning. While the milk is boiling, add two tablespoons of lemon juice to one cup of water. After the milk has boiled for two minutes, remove it from the heat and slowly stir in the lemon juice solution.
As the mixture cools, it will begin to curdle. Once it has cooled enough to handle, pour it into a cheesecloth-lined colander. The cheesecloth will catch the curds while allowing the whey (liquid) to drain out. Gather the corners of the cheesecloth and twist them tightly to squeeze out any remaining liquid. This will help to form the curds into a disc shape.
Finally, place a heavy object such as an iron pan on top of the disc to press it. Leave it for 30 minutes to two hours, depending on how firm you want your paneer to be. The longer you press it, the firmer it will become. Once it's reached your desired firmness, the paneer is ready to eat! It can be stored in the refrigerator for up to a week if submerged in water.
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Storing paneer
Next, place the wrapped paneer in an airtight container or a freezer bag. Make sure the container is clean and dry, and that there is no air contact. A tight seal will help prevent moisture and bacteria from affecting the paneer. You can also place a clean, dry paper towel at the bottom of the container to absorb any excess moisture, which can cause the paneer to spoil faster.
If you are using a freezer bag, remove as much air as possible before sealing it. Then, place the bag in the freezer. Frozen paneer can last for several months. When you are ready to cook with the frozen paneer, simply thaw it and rehydrate it in some hot water. You can also defrost it in the refrigerator overnight or on the countertop, which will take about 2-4 hours.
If you do not want to freeze your paneer, you can store it in the refrigerator for up to a week. One way to do this is to wrap the paneer in a damp muslin cloth and store it in an airtight container. You will need to keep the cloth moist by splashing it with water every four to five hours. Alternatively, you can submerge the paneer in a bowl of water and store it in the refrigerator, changing the water daily. However, some sources suggest that this method should not be used for more than two or three days.
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Substitutes for paneer
If you are looking for a substitute for paneer, there are several options available, depending on the recipe and your dietary preferences. Here are some alternatives to consider:
Queso Panela
Queso Panela, also known as Queso Blanco or "white cheese" in Spanish, is a Mexican fresh cheese made from cow's milk curdled with rennet or an acidic agent like lemon juice or vinegar. It has a similar texture to paneer, a mild flavour, and a high melting point, allowing it to hold its shape when grilled, fried, or baked. It is a versatile substitute and can be used in various dishes, including salads, sandwiches, stir-fries, curries, and grilled recipes. However, it does soften slightly when cooked, so it may not be suitable for recipes where retaining the firmness of paneer is crucial.
Halloumi
Halloumi is a semi-hard or semi-soft cheese made from a mixture of sheep's and goat's milk, sometimes with cow's milk. It has a similar texture and firmness to paneer and is known for its high melting point, making it ideal for grilling or frying. Halloumi has a characteristic salty and tangy taste, so it may affect the overall seasoning of your dish. It is a good substitute for recipes that require paneer to be grilled or fried, such as skewers, salads, and stir-fries.
Tofu
Extra-firm or firm tofu is a popular substitute for paneer, especially for those following a vegan or dairy-free diet. It has a similar texture to paneer and can absorb flavours from sauces and spices. However, it may not be the best option taste-wise, as it lacks the soft neutral cheese aroma of paneer. Tofu is suitable for recipes like curries, tikka masala, and saag paneer, where the tofu can take on the flavours of the dish.
Cottage Cheese
Pressed and drained varieties of cottage cheese can mimic the firmness of paneer, especially if you use low-fat cottage cheese and press out the excess moisture before cooking. Cottage cheese may not be an exact match in flavour and texture, but it can work well in dishes where crumbled paneer is used, such as fillings and desserts.
Feta
Feta is a brined, white cheese with a crumbly texture and a mildly salty flavour. It works well as a substitute for paneer in salads, wraps, and Mediterranean dishes like spanakopita. However, it may not be the best option for recipes that require melting or grilling due to its crumbly texture.
Mozzarella
Mozzarella, a fresh Italian cheese with a mild flavour and semi-soft texture, can also be used as a substitute for paneer in certain dishes. Low-moisture mozzarella, which comes in blocks or shredded, is easier to slice and melt over a dish. However, smoked mozzarella may not be a suitable substitute for paneer in most recipes.
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Recipes with paneer
Paneer is a type of cheese commonly used in Indian cuisine. It is a good source of protein and calcium for vegetarians. Paneer does not melt like traditional cheese due to its chemical composition. Instead, it may break apart and become very soft.
Paneer Butter Masala
Paneer Butter Masala is a creamy and flavorful curry. It is made by sauteing onions, tomatoes, and cashews with spices. These ingredients are then blended into a puree, which is simmered with butter and more spices to create the curry base. Cubed paneer and cream are added at the end. This dish goes well with butter naan, roti, chapati, or basmati rice.
Methi Chaman
Methi Chaman is a dish where paneer is cooked in a creamy curry made with fresh fenugreek leaves. It is often served with butter naan, roti, or basmati rice.
Paneer Kathi Rolls
Paneer Kathi Rolls are delicious wraps with a spiced paneer and vegetable filling. They can be served as a meal or appetizer.
Palak Paneer
Palak paneer is a dish made with spinach and paneer. It is often served with rice.
Matar Paneer
Matar paneer is a dish made with paneer and green peas. It can be served with rice.
Paneer Pasanda
Paneer Pasanda is a dish of pan-fried stuffed sandwiches served with a creamy and rich gravy.
Paneer Sandwiches or Burgers
Paneer can be used in sandwiches or burgers, similar to how tofu is used.
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Frequently asked questions
Paneer cheese does not melt due to its chemical composition. Instead, it can become very soft and break apart into a dish.
Paneer cheese is made by heating and then curdling milk with acid. The acid in paneer creates a negative charge in the casein proteins, dissolving the calcium that binds them together. This prevents paneer from melting when heated.
Since paneer cheese does not melt, you don't have to do anything special to prevent it from melting. Paneer can be grilled, fried, or cooked over an open flame without losing its shape.
