Andy Montoya
Indian cheese, or paneer, is a mild-tasting, soft, spongy, and squeaky cheese with a milky flavour. It is made from heating and then curdling milk with an acidic ingredient such as lemon juice, vinegar, or yoghurt. It is a non-melting cheese that holds its shape when heated, making it suitable for simmering, frying, or grilling. Paneer is a popular ingredient in Indian cooking, used in dishes such as Palak Paneer, Paneer Butter Masala, and Paneer Tikka Masala. It is also eaten as a snack or enjoyed during breakfast.
Indian Cheese (Paneer) Characteristics
| Characteristics | Values |
|---|---|
| Ingredients | Milk and an acidic ingredient |
| Milk Source | Cow or buffalo milk or a mix of both |
| Acidic Ingredient Options | Lemon juice, lime juice, vinegar, yogurt, citric acid |
| Texture | Soft, spongy, and squeaky |
| Taste | Mild and milky |
| Colour | White |
| Melting Property | Non-melting |
| Preparation Time | A few hours |
| Substitutes | Queso blanco, queso fresco, halloumi, tofu |
| Dishes | Saag paneer, Palak paneer, Paneer Butter Masala, Malai Kofta, Paneer Bhurji, Paneer Sandwich, Paneer pakora, Paneer tikka, Paneer Biryani |
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What You'll Learn
Indian cheese is called paneer
Paneer is made from cow or buffalo milk (or a mix of both) that is boiled and then combined with an acidic ingredient such as lemon juice, lime juice, vinegar, yogurt, or citric acid. The milk curdles, separating the solids and the whey. It is then strained through a colander lined with a muslin or cheesecloth. The solids are wrapped in the cloth and hung to get rid of excess moisture. Finally, it is pressed with a heavy object to set.
Paneer can be made at home with simple ingredients and is also available at local Indian grocers or online. It is used in a wide variety of Indian dishes, both savory and sweet, and can be used as a vegetarian substitute for meat. It is commonly used in dishes such as Palak Paneer, Paneer Butter Masala, and Paneer Tikka Masala.
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It is made from milk and an acidic ingredient
Indian cheese, or paneer, is made from milk and an acidic ingredient. It is a soft, mild-tasting, non-melting cheese that is common in Indian cuisine. Paneer is made by heating milk and then curdling it using an acidic ingredient. The milk can be from a cow or buffalo, or a mixture of the two, and can be pasteurized or raw, whole, skimmed, or reduced-fat. The acidic ingredient used to curdle the milk can be lemon juice, lime juice, vinegar, yoghurt, or citric acid diluted in water.
To make paneer, the milk is heated to a gentle boil and then the acidic ingredient is added and stirred. This causes the milk to curdle, separating into solids (curds) and whey (a greenish liquid). The solids are then strained through a colander lined with muslin or cheesecloth, and the whey is drained off. The solids are then wrapped in the cloth and hung to remove excess moisture, before being twisted into a ball and weighed down with a heavy object to set.
Paneer can be used in a wide variety of Indian dishes, both savoury and sweet, and is often cut into cubes. It can be fried, grilled, or simmered without liquefying, as it does not melt when heated. It can also be eaten as a snack or for breakfast. Paneer is a good option for vegetarians, as it is made from dairy, although it is not vegan. It is also a good alternative to meat in some dishes.
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It is a simple process that can be done at home
Indian cheese, or paneer, is a simple, soft, non-melting cheese that can be made at home. It is made by heating and then curdling milk with an acidic ingredient, such as lemon juice, vinegar, lime juice, or yoghurt. The process is straightforward and requires only a few basic ingredients and equipment.
To make paneer, you will need milk (cow, buffalo, or a mixture of both) and an acidic ingredient. You will also need a heavy-bottomed pot, a colander, and a muslin or cheesecloth.
The process begins by heating the milk to a gentle boil over medium heat, stirring occasionally to prevent scorching. Once the milk has reached a boil, the acidic ingredient is added, and the heat is turned down to low. The milk will begin to curdle, separating into solids (the curds) and whey (a greenish liquid). The mixture is then removed from the heat and poured into the colander lined with the muslin or cheesecloth. The solids are captured by the cloth, which is then gathered and twisted to form a ball of cheese. This ball can be gently squeezed to release some of the excess whey, and then it is placed on a plate and weighed down with a heavy object to set. The cheese is then refrigerated for about 20 minutes to an hour to set fully.
The resulting paneer can be used in a variety of Indian dishes, both savoury and sweet. It is a popular ingredient in curries, snacks, and breakfasts and can be fried, grilled, or simmered without liquefying. It is also commonly used as a vegetarian substitute for meat in dishes such as Paneer Tikka Masala and Paneer Butter Masala Curry.
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It is a non-melting cheese
Indian cheese, or paneer, is a non-melting cheese. This means that when it is heated, it holds its shape and does not melt like other cheeses. Instead, the milk proteins bind together more tightly, squeezing out any remaining water. If heated for too long, the paneer can become rubbery.
Paneer is made by heating and then curdling milk, usually cow's or buffalo milk, using an acidic ingredient like lemon juice or vinegar. The milk is heated to a gentle boil, and then the acidic ingredient is added, causing the milk to curdle and separate into solids and whey. The solids are then strained through a colander lined with a muslin or cheesecloth, wrapped in the cloth, and hung to remove excess moisture before being pressed with a heavy object to set.
The process of making paneer is relatively simple and can be done at home without any special equipment. It does not require the use of rennet or live cultures, which are needed for other types of cheese. This also means that paneer does not need to be aged or fermented like other cheeses, so it has a mild, milky flavour similar to ricotta cheese.
Paneer is a popular ingredient in Indian cuisine and can be used in a variety of dishes, both savoury and sweet. It is often cut into cubes and added to curries, fried, grilled, or simmered. It can also be eaten as a snack or for breakfast.
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It is used in a wide variety of Indian recipes
Indian cheese, or paneer, is used in a wide variety of Indian recipes. Its soft, spongy, and squeaky texture means it can be cut into cubes and added to dishes without melting when heated. This makes it a great vegetarian alternative to meat in curries, such as in Paneer Tikka Masala and Paneer Butter Masala Curry. It can also be deep-fried, grilled, or simmered without losing its shape.
Paneer is also used in snacks and desserts, and in some parts of India, it is eaten in slices at teatime with biscuits or various types of bread. It can be used in place of tofu, which is made from soy milk, whereas paneer is made from cow's or buffalo milk.
Paneer is often used in traditional Indian dishes such as saag paneer, and it can be bought from local Indian grocers or online. It can also be made at home, with just two ingredients: milk and an acidic ingredient, such as lemon juice or vinegar. The milk is heated and then curdled using the acidic ingredient, and the curds are then strained and hung to get rid of excess moisture. The solids are then pressed with a heavy object to set.
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Frequently asked questions
Indian cheese, or paneer, is made from milk and an acidic ingredient, such as lemon juice, vinegar, or yoghurt.
Cow or buffalo milk, or a mixture of the two, is used to make paneer.
Making paneer is a simple process that takes only a few hours from start to finish.
