Bushra Griffith
Indian cheese is a vital ingredient in Indian cuisine, adding flavour and texture to a variety of dishes. Indian cheeses range from soft and crumbly to firm and chewy, with the most popular variety being paneer, also known as Indian cottage cheese. Paneer is a fresh, non-aged, acid-set cheese made from curdled milk and some form of fruit or vegetable acid, such as lemon juice or vinegar. It is a versatile ingredient used in both sweet and savoury dishes, including iconic Bengali desserts like Rasgulla and Sandesh, as well as savoury dishes like Palak Paneer and Paneer Biryani. Other Indian cheeses include Kalari, a mozzarella-like cheese from Kashmir, and Chhurpi, a dense and smoky cheese native to the Himalayan region.
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What You'll Learn
How to make paneer at home
Indian cooking cheese, or paneer, is typically made from just two ingredients: milk and an acidic ingredient. Paneer is a fresh, non-aged cheese, and its simplicity in preparation makes it a staple in Indian cooking.
First, prepare 2 litres of milk in a large pot on low heat. It is important to use full-fat milk, otherwise, it won't set properly. Buffalo milk is traditionally used in India, but cow's milk works just as well. Add a tablespoon of water to the pot to prevent the milk from sticking. Stir occasionally and keep an eye on it to make sure it doesn't boil over.
Once the milk comes to a simmer, add the acidic ingredient. Lemon juice is a good option, as it is fresher and not as harsh in flavour. However, vinegar or citric acid also works. The milk should immediately begin to curdle. If it doesn't, gradually add a little more acid until it does. The curdling process is when the dairy separates from the liquid.
Once the milk has completely curdled, turn off the stove to prevent the paneer from turning hard. You can pour some cold water into the pot to stop it from cooking further. It is also important to ensure that excess whey is drained from the paneer. The whey is the protein-rich sour liquid that is a byproduct of making paneer. You can use a colander lined with muslin cloth to separate the whey from the milk solids.
Finally, the cheese is then pressed under a heavy weight to set it into a firm block. The final texture of your paneer will depend on how long you hang it for and how firmly you press it. For a soft, spreadable paneer, hang it for a few hours. If you want to be able to crumble the paneer, gently press it with some saucers topped with unopened food tins. For an even firmer paneer, press it overnight in the fridge.
And that's it! You now have a block of fresh, homemade paneer that can be cut into cubes or other shapes for various dishes.
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Where to buy paneer
Indian cottage cheese, known as paneer, is a staple in Indian cooking. It is a versatile, popular, and fresh, non-aged cheese. Paneer is made by curdling hot milk with an acidic agent like lemon juice or vinegar. The curdled milk is then strained through a muslin cloth to separate the whey, and the soft cheese is then pressed into a firm block.
While some people prefer to make their own paneer at home, there are several options for buying it. One option is to check specialty grocery stores, such as Whole Foods Market, which offers paneer from Karoun Dairies in 14 oz packages. Another option is to look for paneer at warehouse clubs like Costco, which may carry it in select locations.
If you are unable to find paneer at a physical store near you, there are online options available. Instacart, for example, offers a variety of paneer products that can be delivered to your doorstep within a couple of hours. This is a convenient way to get your favorite paneer cheese without having to leave your home.
When buying paneer, it is important to keep in mind that it is a fresh cheese with a short shelf life. To preserve it, wrap the cheese with a damp muslin cloth and store it in the refrigerator. Make sure to sprinkle the cloth with water occasionally to maintain moisture. Paneer is best enjoyed when heated through, absorbing the flavors of the curry sauce it is often served with.
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How to cook paneer
Paneer is a versatile Indian cheese that can be cooked in a variety of ways. It is a type of fresh, non-aged cheese that is simple to prepare and can be made with buffalo milk, goat milk, sheep milk, or cow's milk. Paneer is a popular ingredient in Indian cuisine, known for its soft yet firm texture and mild flavour. It is often used in curries, grilled dishes, and fried foods.
Preparing the Paneer Curds
To make paneer at home, start by bringing full-fat milk to a gentle simmer. Then, add an acidic agent such as lemon juice or vinegar to curdle the milk. The acid causes the milk to separate into curds and whey. You can use a muslin or cheesecloth to strain the curds and separate the whey, which can be saved for other purposes like making rice or soup.
Setting the Paneer Cheese
After straining, refrigerate the curds for about 20 minutes to set them into a soft cheese. At this stage, you can cut the paneer into cubes or other desired shapes. If you prefer a firmer texture, you can press the paneer under a heavy weight before cutting it. Homemade paneer is known for its soft and creamy texture, but you can adjust the firmness to your liking.
Cooking with Paneer
Paneer is an excellent ingredient for grilling, frying, and adding to curries. It pairs well with spices, herbs, and tangy sauces. Before cooking, some people like to soak the paneer cubes in warm or hot water for about 10 minutes to prevent them from becoming rubbery or hard during cooking. This step is especially recommended for store-bought paneer, as it helps soften it.
When frying paneer, heat a tablespoon of oil in a pan over medium heat and fry the cheese until it turns golden brown. This usually takes around 3 to 4 minutes. Frying gives paneer a crispy exterior while keeping it soft and creamy on the inside. You can also grill paneer on a BBQ or skewer it with vegetables and grill for a vegetarian option.
Paneer is commonly added to curries like Palak Paneer, where it absorbs the flavours of the sauce. You can simply chop the paneer into cubes and add them directly to the curry sauce, allowing them to simmer and soak up the flavours. If you prefer firmer paneer in your curry, you can fry the cubes first and then add them to the gravy.
Storing and Substituting Paneer
To store paneer, keep it in an airtight container or resealable bag in the fridge. You can also freeze paneer, either in its original packaging or wrapped in cling film and placed in a container. If you cannot find paneer, you can substitute it with ricotta cheese or cottage cheese, although the taste may vary slightly.
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Other Indian cheeses
Indian cheese is an integral part of Indian cuisine, offering a range of unique textures and flavours. Indian cheeses are known for their versatility, featuring in both traditional and modern Indian cooking.
Chhurpi
Chhurpi is a very hard cheese native to the Himalayan region, popular in Nepal, Bhutan, and Indian states like Sikkim and West Bengal. It is traditionally made from the milk of a chauri (a cross between a male yak and a female cow), but can also be made from cow's or yak's milk. Chhurpi is known for its dense texture, smoky flavour, and long shelf life. It is often chewed for a long time before it softens in the mouth. There is also a soft version of Chhurpi, which is consumed fresh in soups, curries, chutneys, and dumplings.
Kalari
Kalari is a traditional cheese from Kashmir, known for its stretchy, mozzarella-like texture. It is typically pan-fried in its own fat until golden and crispy on the outside, while remaining gooey on the inside. Kalari is a cultural emblem in Kashmiri cuisine and is enjoyed as street food or in home-cooked meals.
Chenna/Chhena
Chhena is a type of Indian cheese that is believed to have been influenced by Portuguese techniques introduced to Bengal in the 17th century. It is used in iconic Bengali desserts such as Rasgulla and Sandesh. Beyond sweets, it can be crumbled over curries or stuffed into flatbreads. Chenna can blend with other flavours while maintaining its distinct texture, making it versatile in both sweet and savoury Indian cooking.
Bandel Cheese
Bandel cheese is a type of smoked cheese introduced by the Portuguese in Bengal. It is distinct from other Indian cheeses like paneer.
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History of Indian cheese-making
The history of cheese-making in India is a long and varied one. While cheese was said to be introduced to Indians by Europeans, the first evidence of cheese manufacturing in India dates back to the Indus Valley Civilization (3300-1300 BCE), where cheese moulds and other dairy equipment were discovered. Cheese-making in India likely has an even longer history, as dairy products have been a part of Indian cuisine for centuries.
The origin of paneer, the most common type of cheese used in traditional Indian cuisines, is debated. Some sources suggest that paneer was introduced to India from Persianate lands under Muslim rule, or that it is Afghan in origin. Others propose Ancient Indian, Iranian, or Portuguese origins. One theory suggests that the Portuguese may have introduced the technique of "breaking" milk with acid to Bengal in the 17th century, leading to the development of Indian acid-set cheeses such as paneer and chhena.
Texts from the Kushan period mention the use of "the solid portion from the mixture of warm milk and curds" to feed warriors, while the thin liquid (whey) was distributed among the poor. In the 12th century, a Sanskrit-language text by King Someshvara III describes Kshiraprakara, a sweet food prepared from milk solids after separating boiled milk using buttermilk.
Indian artisanal cheese is gaining popularity both domestically and internationally due to its distinct flavours and textures, as well as increased interest in healthy eating. Artisanal cheese makers in India often use traditional methods, local milk, hand-chopping curds, and extended maturing periods to create cheeses with unique characteristics.
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Frequently asked questions
Indian cooking cheese, known for its unique textures and flavours, is a staple in both traditional and modern Indian cooking. Indian cottage cheese, or paneer, is the most common type of cheese used in traditional Indian cuisines. 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 made by adding food acid to hot milk to separate the curds from the whey. The curds are then drained in muslin or cheesecloth, and the excess water is pressed out. The resulting paneer is then dipped in chilled water to improve its texture and appearance.
Paneer is used in a variety of Indian dishes, both savoury and sweet. Examples include Palak Paneer (with spinach), Mattar Paneer (with peas), Shahi Paneer, and Chilli Paneer. It can be pan-fried until golden and crispy, or simply heated through so that it absorbs the flavour of the curry sauce.
Yes, there are several varieties of native Indian cheeses beyond paneer. Some examples include Chhurpi, which is native to the Himalayan region, and Kalari, a stretchy cheese known as the "Mozzarella of Kashmir".
