Kamil Perry
Indian cheese, most commonly paneer, is made from milk curdled with a food acid such as lemon juice or vinegar. It is a non-melting, soft cheese with a neutral, mild, and slightly buttery taste. Indian cheese is versatile and can be incorporated into many dishes, including sweet, spicy, or deep-fried preparations. It is also enjoyed as a snack, paired with mint or cumin to complement its mild saltiness. Other Indian cheeses include Kalimpong, Chhurpi, Kalari, Bandel, and Chhena.
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What You'll Learn
Indian cheese types
Indian cheese is a diverse and delicious part of the country's cuisine. One of the most well-known Indian cheeses is paneer, a type of cottage cheese made from curdled milk and some form of fruit or vegetable acid, such as lemon juice. It has a very neutral, milky, and slightly buttery taste, similar to fresh cheeses like ricotta, mozzarella, or feta. Paneer is extremely versatile and can be fried, crumbled over dishes, or even eaten fresh.
While paneer may be the most dominant, there are several other native Indian cheeses worth mentioning. One example is Kalari, or Maish Krej, a dense yet stretchy cheese with a mild mozzarella-like flavor. It is made with milk from the nomadic Gujjar tribe in Jammu and Kashmir and is often consumed by deep-frying and seasoning with salt and chili powder. Another variety is Chhurpi, a yak milk-based cheese commonly made in the regions of Nepal, Tibet, and India. Chhurpi is known for its high protein and nutritional value and comes in two varieties: soft and hard.
Bandel cheese, named after the town of Bandel in West Bengal, is another variety of Indian cheese with Portuguese origins. It has a dry, crumbly texture and a smoky flavor, often soaked overnight to soften before being added to dishes or enjoyed on its own. Chhurpi, Kalari, and Bandel cheese are just a few examples of the diverse and flavorful world of Indian cheeses, each with its unique characteristics and regional significance.
In addition to these, there is also Qudam or Kudhan, a goat's milk cheese made by the Gujjar-Bakarwal community. It has a rubbery and crumbly texture and is rarely seen outside the community. Lastly, there is Kalimpong cheese, first made in Sikkim by a priest named Brother Abraham. It has a sharp, tangy taste, similar to Gouda cheese, and is usually available by the wheel.
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How to make Indian cheese
Indian cheese, or paneer, is made from 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 does not require culturing, ripening, fermentation or ageing.
To make paneer, you will need two litres of full-fat milk (cow or buffalo milk, or a mix of both) and an acidic ingredient such as lemon juice, vinegar, citric acid, buttermilk, yogurt or whey from a previous batch of paneer.
- Pour the milk into a heavy-bottomed pot and bring it to a gentle boil over a medium heat, stirring frequently to avoid burning.
- When the milk is just below boiling point, the top will become foamy. Turn off the heat and add the acidic ingredient.
- Stir the milk for about one minute. The milk should begin to curdle. If it doesn't, bring it back to a gentle boil until the solids separate.
- Line a colander with a double layer of muslin or cheesecloth and place it over a large bowl.
- Ladle the curdled milk into the colander. Leave until all the liquid drains, which may take 5-10 minutes.
- Rinse the curds and discard the liquid (whey).
- Bundle the curds up in the cheesecloth (it will still be quite watery) and rinse briefly under cold tap water.
- Place the muslin cloth in the sieve and put some weight on it to flatten the cheese. For example, put a plate on top and then stack several cans of food or thick books on top. Leave for at least 15 minutes.
- Remove the weight and put the flattened paneer in the refrigerator for a couple of hours to freeze excess liquid and add firmness.
Paneer is now ready to be included in your dish. It will keep in an airtight container for a few days, up to a week.
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Indian cheese taste and texture
Indian cheese, most commonly known as paneer, is a fresh, acid-set cheese made from cow's or buffalo milk. It is a non-aged, non-melting soft cheese made by curdling milk with a fruit- or vegetable-derived acid, such as lemon juice or vinegar. Paneer is considered a very important ingredient in Indian cuisine and is characterised by its neutral, mild flavour and non-melting texture. It is often described as having a slightly buttery taste and a soft and creamy texture. It is usually cooked, but it can be eaten raw.
Paneer is a versatile ingredient and can be incorporated into a variety of dishes. It is often fried in cube shapes, but it can also be crumbled over a dish or eaten fresh on its own. It is commonly served with masala items, fried foods such as naan and chapati, or with mint and cumin to add flavour. It is also used as a filling in samosas or chopped up and added to cooked vegetables.
The texture of paneer may vary depending on how it is made and cooked. To make paneer at home, milk is heated to over 200 degrees Fahrenheit and then added to some form of acid to coagulate the milk. The curds are then drained and pressed to remove excess water, and the resulting paneer is dipped in chilled water to improve its texture and appearance. It can then be cut into cubes and added to dishes.
Other types of Indian cheese include Kalimpong cheese, which is made in Sikkim and has a sharp, tangy taste similar to gouda cheese. Chhurpi is a yak milk-based cheese made in the regions of Nepal, Tibet, and India, commonly used as a filling for momos or added to chutneys. Kalari, or maish krej, is a dense round disc of cheese from Kashmir, often consumed by deep-frying and seasoning with salt and chilli powder. Bandel cheese, which originated in West Bengal, is a salty, crumbly cheese with a dry texture and smoky flavour. Finally, chhena is a lesser-known variant of paneer commonly used in sweets and as a spread on toast.
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Indian cheese dishes
Indian cheese, or paneer, is made from curdled milk and some sort of fruit or vegetable acid like lemon juice. It is a very important ingredient in Indian cuisine, characterised by its neutral, mild, and slightly buttery flavour, and non-melting texture. It is often compared to tofu due to its ability to act as a neutral-flavoured protein that can blend into various flavour profiles.
Paneer is a very versatile ingredient and can be incorporated into many Indian dishes, as well as being eaten on its own as a snack, sometimes with mint and/or cumin to add a bit of flavour. It can be eaten fresh, crumbled over a dish, or fried—the most common way to eat it, which is usually done in cube form.
- Mutter paneer—a vegetarian curry with peas
- Palak paneer—a spinach and cheese curry
- Malai methi paneer—a cottage cheese curry
- Paneer makhani—paneer in a butter tomato sauce, generally eaten with Indian flatbreads, especially naan
- Paneer biryani—paneer with cauliflower, carrots, and peas seasoned with spices like turmeric, cumin, and ginger, cooked with fragrant Basmati rice
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Indian cheese history
Indian cheese, or paneer, is believed to have originated in the 16th century in Southeast Asia, where Persian and Afghani rulers first introduced the cheese. However, some sources suggest that cheese production in India may date back even further, with Vedic literature referring to cheese production made with the aid of barks from the palash tree and fruits like jujube. Archeological evidence also suggests that cheese-making in India may trace back 4,500 years, with residues of fatty acids detected in Indian ceramic vessels.
Paneer is a type of Indian cheese made from curdled milk and some form of fruit or vegetable acid, such as lemon juice, vinegar, or citric acid. It is a versatile ingredient, commonly used in Indian dishes or enjoyed as a snack. The cheese is known for its neutral, mild flavour and non-melting texture, often compared to other fresh cheeses like ricotta, mozzarella, or feta.
Over time, India has developed a diverse range of cheeses, including Bandel cheese, a salty and crumbly variety from West Bengal, and Kalari, a dense disc-shaped cheese from Kashmir, often deep-fried and seasoned with salt and chilli powder. Chhurpi, a yak milk-based cheese, is commonly made in the Northeastern state of Sikkim and the regions of Nepal and Tibet. Kalimpong cheese, first made in Sikkim, has a sharp, tangy taste similar to gouda cheese.
In recent years, India has experienced a cheese boom, with a growing interest in indigenous Indian cheeses, as well as gourmet and vegan options. This has led to the emergence of artisanal cheese brands, such as Himalayan Cheese and Kase, a Chennai-based company founded by women in 2016.
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Frequently asked questions
Indian cheese, or paneer, is a fresh acid-set cheese made from cow or buffalo milk. It is a non-aged, non-melting soft cheese made by curdling milk with a fruit- or vegetable-derived acid, such as lemon juice.
Paneer has a very neutral, milky, and slightly buttery taste. It is mild and unsalted, or uses very little salt. Its taste can be compared to other types of white, fresh cheeses like panela, ricotta, fresh mozzarella, unsalted feta, or queso fresco.
To make paneer, pour around 64 oz of milk into a pot, then bring it to a boil. After it’s boiled, reduce the heat to a low flame, then add lemon/lime juice slowly while stirring the milk. It should start to curdle as soon as you add the lemon juice. You should see a yellow-ish colour start forming in the milk. Turn off the heat and leave it for around 10 minutes. Line a sieve with a muslin cloth/cheesecloth, and place it over a large bowl. Leave the cloth in your sieve, and put some weight on it to flatten the cheese. You can, for example, put a plate on top and then stack several canned goods on top. Leave it like this for at least 15 minutes. Open the cloth, then put the flattened paneer cheese in the refrigerator for a couple of hours.
The most common way to eat paneer is fried in a cube shape, which when cooked properly, can taste like tender chicken. However, it can also be eaten raw, crumbled over a dish, or even eaten fresh on its own. It is often eaten as a snack with mint and/or cumin to add a bit of flavour to its mild saltiness.
