Kamil Perry
Paneer is a mild, non-melting Indian cheese that is widely eaten in India, Pakistan, and Bangladesh. It is usually made from cow's or buffalo milk, but goat milk is also used. Goat paneer is made in the same way as regular paneer, with the same ingredients and process, but with goat milk as the base. It is a quick, healthy option that provides a safe protein to round out a meal.
Is Paneer Goat Cheese?
| Characteristics | Values |
|---|---|
| Main Ingredient | Cow's milk or buffalo milk |
| Other Ingredients | Lemon juice or Vinegar |
| Goat Milk Usability | Can be made with goat milk |
| Taste | Mild, milky sweetness |
| Texture | Soft, smooth |
| Colour | Pale yellow or whitish |
| Melting | Non-melting |
| Flavour | Unflavoured |
| Origin | Northern India |
| Preparation | Boiling milk with a souring agent |
| Use | Cooking, grilling, desserts |
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What You'll Learn
- Goat paneer is made with goat's milk, which has a considerable yield relative to input
- Goat paneer can be made with simple equipment like a cheese press, cheesecloth, a baking sheet, a saucer, and weights
- Goat milk paneer tastes similar to cow milk paneer, without the goaty flavour
- Goat paneer can be used in many Indian dishes and browns beautifully when cooked
- Goat paneer can be made with goat milk, vinegar, and a cheesecloth
Goat paneer is made with goat's milk, which has a considerable yield relative to input
Paneer is a type of fresh, non-melting, and usually unflavoured cheese. It is widely consumed in India, Pakistan, Bangladesh, Afghanistan, Nepal, Bhutan, Sri Lanka, and the Maldives. The cheese is traditionally made by curdling milk with a souring agent such as lemon, lime juice, vinegar, yoghurt, buttermilk, or citric acid. It is then strained and pressed to form a block. While paneer is typically made from cow's or buffalo milk, it can also be made from goat's milk, known as "goat paneer".
Goats are known for their hardy and friendly nature, and they produce a considerable amount of milk relative to the input required. Goat paneer is made using a similar process to cow's milk paneer, with the only difference being the type of milk used. The milk is heated to just below boiling, and a souring agent such as vinegar or lemon juice is added to curdle the milk. The mixture is then strained through a cheesecloth and allowed to drain, forming a block of paneer.
Goat paneer offers a healthy and nutritious option, especially when made with milk from grass-fed goats. It is important to note that goat milk should be used within a day or two of milking and must be refrigerated during this time. When making paneer with goat milk, it is recommended to use raw milk as the curds and whey separate more easily if the milk has not been homogenised.
The process of making goat paneer is relatively easy and quick, requiring only simple equipment such as a pot or slow cooker, lemon juice or vinegar, water, a cheesecloth, and a colander. The milk is heated and curdled, and the curds are strained and pressed to form the cheese. The yield of goat milk paneer can vary depending on the fat content and other factors, but it generally ranges from 13.31% to 19.34%.
Goat paneer provides a good source of protein and can be used in various Indian dishes, offering a mild, milky sweetness that pairs well with stronger flavours. It is a versatile ingredient that can be browned and added to savoury dishes or used in sweets, similar to how it was used in the time of the Indus Valley Civilisation (2500-1500 BC).
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Goat paneer can be made with simple equipment like a cheese press, cheesecloth, a baking sheet, a saucer, and weights
Goat paneer is a simple cheese to make and requires only a few pieces of equipment. The process is the same as making paneer with cow's milk. The milk must be strained and then pressed. While you can buy a cheese press, it is not necessary. All you need is real cheesecloth for straining, a baking sheet, a saucer, and some weights. A gallon is the minimum amount of milk worth using, and this will produce about 8 ounces of goat paneer.
Begin by heating the milk to almost boiling. Watch the milk carefully, as it can easily boil over. Add vinegar or lemon juice, and stir until you see white curds forming in greenish whey. If you use vinegar, you will need to rinse the curds before draining and pressing. If you want to add spices or finely diced vegetables to your paneer, now is the time to do so.
Next, strain the curds through a cheesecloth-lined colander. If you want to remove the sourness from the lemon juice or vinegar, rinse the curds under cool running water. Allow the curds to drain for at least 30 minutes. After about an hour, wrap the curds in the cheesecloth to form a block about 1-inch thick. The size of the block will depend on how much milk you used. For a gallon of milk, a block of 3" x 6" is a good size. Place the wrapped curds on a baking sheet to allow the remaining liquid to drain away. Put the saucer upside down on top of the wrapped curds, and place the weight on the saucer. Leave your setup for about eight hours, and then you will have your goat paneer!
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Goat milk paneer tastes similar to cow milk paneer, without the goaty flavour
Paneer is a mild, fresh, non-melting Indian cheese that is usually unflavoured. It is widely eaten in India, Pakistan, Bangladesh, Afghanistan, Nepal, Bhutan, Sri Lanka and the Maldives. Paneer is traditionally made from cow's milk, but it can also be made from goat's milk.
Goat's milk paneer tastes similar to cow's milk paneer, without the goaty flavour that some people dislike in goat's cheese. Making paneer from goat's milk is a great option for those who want to avoid the goaty taste but still want to enjoy the benefits of goat's milk. The process of making paneer from goat's milk is very similar to using cow's milk, with the same simple ingredients and equipment required. The key difference is that the milk must be used within a day or two of milking, and it must be kept refrigerated during this time.
The process of making paneer is straightforward and only requires a few simple ingredients and pieces of equipment. To make paneer, milk is heated to almost boiling and then vinegar or lemon juice is added to curdle the milk. This creates white curds in greenish whey. The mixture is then lined with cheesecloth and left to drain for at least 30 minutes. The curds are then wrapped in the cheesecloth and formed into a block. This is placed on a baking sheet to allow the remaining liquid to drain away, and then weighed down with a saucer and weight on top. The paneer is then left to set for about eight hours.
The resulting paneer can be used in many Indian dishes, such as saag spinach dishes, samosas, and curries. It can also be grilled or made into desserts. Paneer is a versatile and healthy ingredient that is a good source of protein, especially for those following vegetarian diets. It is also a quick and easy way to use up milk before it goes bad.
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Goat paneer can be used in many Indian dishes and browns beautifully when cooked
Paneer is a mild, non-melting Indian cheese that is widely eaten in India, Pakistan, and Bangladesh. It is usually made from cow's or buffalo milk, but goat milk is also sometimes used. Goat paneer is a great option for those who do not like the taste of most goat cheeses, as it is reportedly not distinguishable from cow's milk paneer.
Goat paneer can be used in many Indian dishes, including vegetarian curries with spinach, peas, or garbanzo beans, or stuffed, deep-fried wontons called samosas. It can also be grilled or used in desserts. When cooked, goat paneer browns beautifully, especially if the milk comes from a grass-fed animal.
Making goat paneer at home is a simple process that requires only a few ingredients and pieces of equipment. The milk must be heated to almost boiling, and then vinegar is added to curdle the milk. The curdled milk is then strained through a cheesecloth and allowed to drain for at least 30 minutes. The cheesecloth is then wrapped around the curds to form a block, which is placed on a baking sheet with a weight on top to press the paneer. The paneer can then be cut into desired shapes and cooked or grilled.
Goat paneer is a versatile and healthy option that can be used in a variety of Indian dishes. Its mild flavour and firm texture make it a great source of protein for vegetarian dishes.
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Goat paneer can be made with goat milk, vinegar, and a cheesecloth
Paneer is a fresh, non-melting, and usually unflavoured cheese that is widely consumed in India, Pakistan, Bangladesh, Afghanistan, Nepal, Bhutan, Sri Lanka, and the Maldives. It is traditionally made by curdling milk with a souring agent such as lemon or lime juice, vinegar, yoghurt, buttermilk, or citric acid. Goat paneer can be easily made at home with goat milk, vinegar, and a cheesecloth.
To make goat paneer, start by heating about a gallon of goat milk to almost boiling, being careful not to let it boil over. Then, reduce the heat and slowly stir in vinegar until you notice the formation of white curds in greenish whey. If needed, add a little more vinegar until you achieve the desired curdling.
Once you have achieved the desired curdling, remove the mixture from the heat and let it sit undisturbed for about 10 minutes to allow the curds and whey to separate. After the separation, pour the curdled milk into a colander lined with cheesecloth to strain and drain the mixture. Gently squeeze the cheesecloth to remove excess whey, and then add salt and any desired spices or herbs.
Next, wrap the drained curds in the cheesecloth, forming a block about an inch thick. Place this on a baking sheet and put a saucer and a weight on top to help press and shape the paneer. Leave this setup for about eight hours, after which you will have your fresh goat paneer!
Your homemade goat paneer can be refrigerated in a covered container overnight to achieve maximum firmness. It can be stored in the refrigerator for up to a week. Goat paneer can be used in various Indian dishes, such as saag paneer, and it browns beautifully when cooked.
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Frequently asked questions
Paneer is a mild, non-melting Indian cheese that is widely eaten in India, Pakistan, Bangladesh, Afghanistan, Nepal, Bhutan, Sri Lanka, and the Maldives. It is usually made from cow's milk or buffalo milk, but goat milk can also be used. Paneer is a good source of protein for vegetarians and is often used in cooking to absorb strong flavours.
Paneer is made by heating milk to almost boiling and adding a souring agent such as lemon juice, lime juice, vinegar, yoghurt, buttermilk, or citric acid. Once the milk curdles, it is strained and pressed into a block.
Yes, paneer is one of the easiest cheeses to make at home and only requires a few simple ingredients and equipment.
Yes, goat milk can be used to make paneer. However, the milk must be used within a day or two of milking and must be refrigerated during that time.
