Randy Chandler
Paneer is a fresh, mild, milky and crumbly cheese with a texture similar to firm tofu or ricotta. It is made by curdling milk with a food acid, usually lemon juice, vinegar or citric acid. The curds are then drained of their whey and pressed into a block. Paneer is a versatile cheese that can be used in sweet or savoury dishes and can be grilled, roasted or fried. It is often used as a filling for flatbreads or cooked in gravy and is included in curries, salads and sandwiches.
| Characteristics | Values |
|---|---|
| Texture | Firm, crumbly, creamy |
| Taste | Mild, milky, subtly sweet |
| Absorbs flavours | Yes |
| Melts | No |
| Salt content | None |
| Type of milk | Buffalo, goat, sheep, cow |
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What You'll Learn
- Paneer is similar in texture to cottage cheese
- It's also comparable to Italian ricotta
- Anari, a fresh mild whey cheese from Cyprus, is similar in texture to paneer
- Circassian cheese is produced using a similar method to paneer and is close in consistency
- Homemade paneer is softer and creamier than store-bought paneer
Paneer is similar in texture to cottage cheese
Paneer is a versatile cheese that can be used in sweet or savoury dishes and can be grilled, roasted or fried. It is usually cooked rather than eaten raw. It is often used as a filling for flatbreads or cooked in gravy and is included in curries, salads and sandwiches. It is also similar in texture to Italian ricotta.
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It's also comparable to Italian ricotta
Paneer is a fresh, mild, milky and slightly sweet cheese with a firm texture. It is similar to cottage cheese and Italian ricotta, and can be used in both sweet and savoury dishes. It is also comparable to ricotta in that it is made without rennet, giving it a different texture to other cheeses. Paneer is made by curdling milk with a food acid, usually lemon juice, vinegar or citric acid. The curds are then drained of their whey, traditionally by hanging them in a muslin cloth, and pressed into a block. It can be made with buffalo, goat, sheep or cow's milk.
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Anari, a fresh mild whey cheese from Cyprus, is similar in texture to paneer
Paneer is a fresh, mild cheese with a firm, crumbly texture. It is made by curdling milk with a food acid, usually lemon juice, vinegar or citric acid, and then draining the curds of their whey. It can be made with buffalo, goat, sheep or cow's milk. Paneer is often used in Indian dishes, such as curries, salads and sandwiches, and can be grilled, roasted or fried. It is similar in taste to cottage cheese and Italian ricotta.
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Circassian cheese is produced using a similar method to paneer and is close in consistency
Circassian cheese is made in a similar way, but is usually salted. It is also similar in consistency to paneer, although paneer is slightly firmer. Paneer is a versatile cheese that can be used in sweet or savoury dishes and can be grilled, roasted or fried. It is often used as a filling for flatbreads or cooked in gravy and is included in curries, salads and sandwiches.
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Homemade paneer is softer and creamier than store-bought paneer
Paneer is a versatile cheese that can be used in sweet or savoury dishes. It can be grilled, roasted, or fried, and is usually cooked rather than eaten raw. It is often used as a filling for flatbreads or cooked in gravy and is included in curries, salads, and sandwiches. Sandesh is a popular paneer sweet dish. Anari, a fresh mild whey cheese produced in Cyprus, is similar in taste and texture to fresh Indian paneer. Circassian cheese is produced using a similar method and is close in consistency to paneer, but is usually salted.
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Frequently asked questions
Cottage cheese, Italian ricotta, and Cypriot anari are all similar in texture to paneer.
Paneer is a fresh, mild, milky, and crumbly Indian cheese. It is made by heating and then curdling milk with an acid. It is often used in curries, salads, and sandwiches.
Unlike most cheeses, paneer does not melt when exposed to heat. It is also made without rennet, which gives it a different texture to other cheeses.
