Is Paneer Really Cheese? Understanding This Indian Dish

Paneer is a fresh, soft, Indian cheese made from curdled milk and some sort of fruit or vegetable acid like lemon juice or vinegar. It is a common ingredient in South Asian cuisine, especially in India, Pakistan, Afghanistan, Nepal, Sri Lanka, and Bangladesh. It is a popular filling for flatbreads such as paratha and puri, and is also used in curries, salads, and sandwiches. It is a good source of protein for vegetarians and is low in fat and cholesterol. Paneer is also known as 'Indian cottage cheese' and is similar in taste and texture to Italian ricotta.

How to make paneer at home

Paneer is a traditional Indian cheese made with just two ingredients: milk and an acidic ingredient. Making it at home is easy and the recipe always yields soft paneer.

Ingredients:

• 2 litres of milk (full-fat cow, buffalo, or goat milk)
• Acidic ingredient (lemon juice, vinegar, citric acid, yogurt, or whey from a previous batch of paneer)
• Colander
• Cheesecloth (muslin cloth or a thin new handkerchief)
• Large bowl
• Heavy object (around 2.5 to 3 kgs)

Method:

• Pour the milk into a heavy-bottom pot and bring it to a gentle boil on medium heat. Stir occasionally to ensure the milk doesn't scorch at the bottom of the pot.
• Once the milk comes to a boil, turn off the stove. Add 2 tablespoons of vinegar or 1/2 cup of yogurt. Stir for 1 minute.
• The milk will begin to curdle immediately and solids will separate from the whey. If it does not, stir in 1 tablespoon of vinegar and turn the stove back on. Boil until you see the solids separate completely.
• Turn off the stove as soon as the milk has curdled completely. When done correctly, the whey should be clear or yellowish, but not milky.
• Place a colander over a large bowl (to collect the whey). Line it with a cheesecloth. Transfer the curdled milk to the colander. Pour cold water to get rid of the vinegar smell.
• Rinse the paneer well under running water until it is clear of the vinegar.
• Squeeze out the excess water. Make a knot and hang this for 30 minutes to drain the excess whey. The paneer should still be moist after draining.
• Keep the entire pack on a flat colander or a plate or wooden board. Form a nice round shape by bundling the paneer.
• Place a heavy object (around 2.5 to 3 kgs) on the paneer and allow it to set for about 3 to 4 hours. You can move the setup to the refrigerator if it is too hot.
• Remove the cloth and you will find a round block of paneer with a dent in the middle, which is normal.
• Cube the paneer and use it or refrigerate it for later.

Tips:

• Avoid using low-fat, skimmed, or ultra-pasteurised milk as they yield a lesser amount of cheese.
• Citric acid and vinegar are the best choices as they split the milk instantly but be careful not to add too much as it can make the cheese harder and chewier.
• Yogurt curdles the milk slowly but produces the softest cheese and you don't need to rinse it off.
• Always add the acidic ingredient only after the milk comes to a boil.
• Once the acid ingredient is added to the milk, stir and check if the milk has curdled completely. If not, add more and turn off the stove. Do not continue to boil after it has curdled completely as this will make the paneer hard and grainy.
• Ensure there is no excess whey in the milk solids before you keep it for setting.

Enjoy your homemade paneer!

Where to buy paneer

If you're looking to buy paneer, there are a few options available to you.

Firstly, you could try your local grocery store. In Australia, for example, large grocery stores such as Coles and Woolworths stock paneer. However, some people believe that homemade paneer is far superior in terms of taste and texture.

If you don't have any luck at your local grocery store, you could try a specialist Indian, Asian, or Middle Eastern grocer. These stores are more likely to stock paneer, and you may find a wider variety of options.

If you can't find paneer locally, you could try ordering it online. Websites like Amazon and Sach Foods offer paneer for delivery. Additionally, some stores like Whole Foods allow you to order online and pick up your items at a physical store location.

Finally, if you're feeling adventurous, you could try making your own paneer at home! It's a simple process that only requires a few basic ingredients, and you can find numerous recipes and guides online.

Paneer substitutes

Paneer is a traditional Indian cheese with a firm and crumbly texture, a mild flavour, and a versatile range of cooking applications. It is made from cow's milk, and its texture can vary from soft and crumbly to slightly firmer and more solid. It is also vegetarian-friendly, as it does not contain any animal rennet.

While nothing will taste identical to paneer, there are several suitable substitutes that can be used in a pinch. Here are some of the best options:

Queso Panela

Mexican queso panela, also known as queso canasta or basket cheese, is a semi-soft cheese made from cow's milk. It is very similar to paneer in terms of taste and texture and is an excellent option for a substitute. It absorbs neighbouring flavours and has a similar resistance to melting as paneer.

Queso Blanco

Mexican queso blanco is another excellent paneer substitute, as it is made in the exact same way as paneer and has a similar firm and crumbly texture. It is a mild cheese with a milky taste and a soft texture that can be enjoyed on its own or in recipes that call for paneer.

Tofu (Vegan Option)

For those looking for a vegan paneer substitute, extra-firm tofu is a great option. It has a chewy texture and, like paneer, it does not melt. It can be seasoned before being added to recipes and is a perfect non-dairy alternative for soups, curries, and other Indian dishes.

Halloumi

Halloumi is a non-aged, non-melty cheese made from a mix of sheep's and goat's milk. It has a high melting point, making it ideal for frying, grilling, and sautéing. It holds its shape and absorbs flavours well, making it a versatile substitute for paneer in various Indian dishes.

Ricotta

Ricotta is an Italian cheese with a soft, crumbly, and grainy texture. While it is not suitable for savoury Indian dishes, it can be used as a substitute for paneer in some Indian sweets, such as Kalakand or Peda.

Cottage Cheese

Cottage cheese can be a good substitute for softer varieties of paneer. It has a low-fat content and a relatively high protein content, making it a healthy option for Indian cuisine. It can be found in various varieties, including non-fat, low-fat, sodium-free, and lactose-free, making it a versatile substitute.

Popular paneer dishes

Paneer is a type of cheese common in Indian cooking, often used in vegetarian dishes. It is made by curdling hot full-fat milk with an acidic ingredient like lemon juice, citric acid, or vinegar. It is a non-melting, unaged, soft cheese.

• Paneer Butter Masala: A rich and creamy curry made with paneer, spices, onions, tomatoes, cashews, and butter. It is one of the most popular dishes in Indian restaurants.
• Palak Paneer: An iconic spinach curry served with golden pan-fried paneer.
• Methi Chaman: Paneer is cooked in a creamy and delicious curry made with fresh fenugreek leaves.
• Paneer Kathi Roll: Spiced paneer and veggie filling in delicious wraps.
• Saag Paneer: Spinach gravy with paneer.
• Matar Paneer: Fresh or frozen peas and paneer are added to an onion-tomato gravy.
• Paneer Pasanda: Pan-fried stuffed paneer sandwiches served with a creamy and rich gravy.
• Paneer Lababdar: A curry made with boiled onions, tomatoes, spices, and red chillies.
• Kadai Paneer: Freshly ground spices known as kadai masala are used in this dish.
• Mughlai Shahi Paneer: A dish adapted from Mughlai cuisine, with nuts, seeds, and spices used to make the gravy rich and creamy.
• Paneer Tikka Masala: A vegetarian version of chicken tikka masala, where paneer replaces the meat.
• Paneer Makhani: A Punjabi dish with no onion used in the recipe, making the preparation much simpler.
• Achari Paneer: The curry is spiced with pickling spices.
• Paneer Bhurji: Scrambled paneer, a good recipe to try if you prefer homemade paneer or have young kids.
• Paneer 65: A South Indian dish where tiny chunks of Indian cheese are battered, breaded, and fried to make golden, crisp, and delicious popcorn.
• Paneer Pakora: Gram flour, spices, and Indian cheese are mixed, then deep-fried.
• Paneer Manchurian: Paneer is batter-fried to get a crisp texture, then tossed in a Manchurian sauce.
• Chilli Paneer: Crisp paneer tossed in a sweet, sour, and hot chilli sauce.
• Paneer Tikka: Marinated Indian cheese grilled to perfection.
• Paneer Pulao: A pilaf made with spices, basmati rice, and mint leaves, with crisp pan-fried paneer on top.
• Paneer Biryani: A layered rice dish made in a dum style.
• Malai Kofta: Crisp-fried paneer koftas are served with a creamy and delicious malai gravy.

How to store paneer

Paneer is a type of fresh Indian cheese. It is typically made by curdling milk with a fruit or vegetable acid like lemon juice.

To keep paneer fresh and soft, you can follow these steps:

• Take an airtight container and place the block of paneer inside.
• Fill the container with water until the paneer is fully submerged.
• Cover the container with a lid and place it in the fridge.
• Change the water every 2 days.

This method will keep your paneer fresh and moist for up to a week. The water prevents the paneer from drying out and keeps it soft. It is recommended to use a glass container instead of plastic to prevent odours.

Alternatively, you can wrap the paneer in a damp muslin cloth and store it in the refrigerator. You will need to keep the cloth moist by splashing it with water every 4 to 5 hours. Make sure all surfaces of the paneer are covered by the cloth.

If you want to store paneer for longer, you can freeze it. Cut the paneer into cubes and place them on a plate in the freezer until the outside is hard. Then, transfer the cubes to a ziplock bag, removing as much air as possible, and store in the freezer. Frozen paneer can be kept for up to a month.

To defrost frozen paneer, simply take the container out of the freezer and place it in the fridge overnight. You can also defrost it on the countertop, which should take about 2-4 hours.

Frequently asked questions