Randy Chandler
Paneer is a type of fresh, soft, unripened cheese that is common in Indian cooking. It is made with just two ingredients: milk and an acidic food ingredient such as lemon juice, vinegar, or yogurt. The milk used is typically full-fat cow, buffalo, or goat milk. Paneer is prepared by adding the acidic ingredient to hot milk to separate the curds from the whey. The curds are then drained and wrapped in a cloth before being cut into cubes and added to dishes such as Palak Paneer, a spinach curry.
Milk for Paneer Cheese
| Characteristics | Values |
|---|---|
| Type of Milk | Cow, buffalo, or goat milk |
| Fat Content | Full fat |
| Pasteurization | Raw or pasteurized |
| Milk Temperature | Boiled |
| Acidic Ingredient | Lemon juice, vinegar, citric acid, yogurt, buttermilk, whey |
| Milk Separation | Curds and whey |
| Draining Method | Cheesecloth, muslin, or straining cloth |
| Pressing Time | 15 minutes to 1 hour |
| Chilling Time | 2–3 hours |
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What You'll Learn
- Use full-fat cow, buffalo, or goat milk. Avoid skimmed, UHT, and coconut milk
- Acidic ingredients: lemon juice, vinegar, citric acid, yogurt, or buttermilk
- Milk alternatives: No dairy milk alternatives, like coconut milk, will work
- Milk preparation: Heat milk to a gentle boil, then stir in an acidic ingredient
- Curdling: Stirring in an acidic ingredient will cause the milk to curdle and split
Use full-fat cow, buffalo, or goat milk. Avoid skimmed, UHT, and coconut milk
Paneer is a type of fresh, soft, non-melting cheese that is made without rennet and is popular in South Asian cuisine. It is prepared by adding an acidic ingredient, such as lemon juice, vinegar, or citric acid, to hot milk, which causes the milk to separate into curds and whey. The curds are then drained and pressed to form a simple, chewy cheese that can be used in a variety of dishes.
When making paneer, it is important to use full-fat milk to ensure that the cheese sets properly. While cow's milk is commonly used, buffalo milk or a mix of cow and buffalo milk is also a good option. Goat milk can be used as well. It is best to avoid using skimmed milk or low-fat milk as they yield a lesser amount of cheese.
Additionally, it is recommended to stay away from ultra-high-temperature (UHT) or ultra-pasteurized milk as this type of milk does not separate easily. UHT milk has undergone an ultra-high-temperature treatment, which affects its protein structure and makes it unsuitable for cheese-making. Similarly, coconut milk is not a good substitute for dairy milk in paneer-making because it lacks the necessary proteins that curdle and harden to form cheese.
In summary, when crafting your own paneer at home, opt for full-fat cow, buffalo, or goat milk to ensure a successful curdling process and a generous yield of cheese. Avoid skimmed, UHT, and coconut milk to prevent any issues with cheese formation and texture.
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Acidic ingredients: lemon juice, vinegar, citric acid, yogurt, or buttermilk
Paneer is a traditional Indian cheese made with just two ingredients: milk and an acidic ingredient. It is a soft yet firm, non-melting cheese that is made without using rennet and is not fermented or aged. It is usually made with cow's milk or buffalo milk, but a mixture of the two can also be used.
The milk is boiled and an acidic ingredient is stirred into it, causing it to curdle and separate into solids and whey. The solids are then wrapped in a cloth and hung to get rid of excess moisture before being pressed with a heavy object to set. The acidic ingredients used in the process can include lemon juice, vinegar, citric acid, yogurt (curd), or buttermilk.
Lemon juice or vinegar is often used as it causes the milk to curdle quickly, but it can make the cheese harder or chewier, so it is important not to add too much. The curdled solids also need to be rinsed to remove the excess flavour of these ingredients.
Yogurt, on the other hand, curdles the milk slowly and produces the softest cheese. It does not need to be rinsed off. Whey from a previous batch of paneer can also be used as the acidic ingredient.
Citric acid is another option, but it needs to be diluted in water before being added to the milk. This method of using diluted citric acid is similar to the traditional method of making paneer using the bark of the palasa tree or jujube fruit, which is believed to be one of the earliest forms of paneer.
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Milk alternatives: No dairy milk alternatives, like coconut milk, will work
Paneer is a traditional Indian cheese made with just two ingredients: milk and an acidic ingredient. Cow or buffalo milk (or a mix of both) is boiled first and an acidic ingredient is stirred into it. The milk curdles, separating the solids and the whey. It is then strained and hung to get rid of excess moisture.
While cow, buffalo, or goat milk is typically used to make paneer, some recipes suggest milk alternatives. One recipe suggests using peanut milk as a milk alternative. To make peanut milk, add peanut paste to a pot with water and mix until the paste is well combined with the water. Squeeze the milk through a cloth-lined strainer and collect the peanut milk in a pot.
No dairy milk alternatives, like coconut milk, will work. This is because the milk needs to curdle and separate into solids and whey, which only dairy milk can do.
There are, however, some non-dairy alternatives to paneer, such as unsalted halloumi, which is made using rennet. Queso blanco is often recommended as a substitute in the Americas and Spain as it is commercially available and acid-set.
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Milk preparation: Heat milk to a gentle boil, then stir in an acidic ingredient
To make paneer, a traditional Indian cheese, you will need full-fat milk and an acidic ingredient. The milk can come from a cow, buffalo, or goat—just make sure it is raw or pasteurized, and not ultra-high-temperature (UHT) pasteurized milk, as this type of milk won't separate. Heat the milk in a heavy-bottomed pot over medium heat, stirring occasionally to prevent scorching, until it reaches a gentle boil.
Once the milk is boiling, turn off the heat and stir in your chosen acidic ingredient. Lemon juice, vinegar, citric acid, yogurt, or buttermilk will all work. The milk will start to curdle and split into solids and whey. If using citric acid or vinegar, be sparing, as too much can make the final cheese harder and chewier. If using yogurt, note that it curdles the milk more slowly but produces the softest cheese.
When the milk has fully curdled, carefully ladle the mixture into a cheesecloth-lined strainer or colander set over a large bowl. The whey can take 5 to 10 minutes to finish draining, so you may need to work in batches. Once the whey has drained, gather the corners of the cheesecloth and give the bundle a gentle rinse under the tap to remove any excess lemon flavour. Twist the top of the cloth and squeeze to remove any remaining whey.
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Curdling: Stirring in an acidic ingredient will cause the milk to curdle and split
Paneer is a traditional Indian cheese made with 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. It is also not fermented or aged like other kinds of cheese, so it tastes milky and somewhat similar to ricotta cheese.
To make paneer, full-fat cow or buffalo milk (or a mix of both) is boiled first. An acidic ingredient is then stirred into it, causing the milk to curdle and split into solids and whey. The solids are then separated from the whey by straining the mixture through a colander lined with muslin or cheesecloth. The solids are then wrapped in the cloth and hung to remove excess moisture before being pressed into a block with a heavy object.
The acidic ingredient used in the curdling process can be lemon juice, vinegar, buttermilk, yogurt (curd), or citric acid. Citric acid and vinegar are the best choices if you want the milk to split instantly, but be careful not to add too much, or the cheese may become hard and chewy. The curdled solids will need to be rinsed to remove any excess citric acid or vinegar. Yogurt, on the other hand, curdles the milk more slowly but produces the softest cheese, and you don't need to rinse off any excess.
It's important to note that the milk used for making paneer should be full-fat and non-UHT milk. Avoid using skimmed milk or ultra-pasteurized milk (UHT) as they yield a lesser amount of cheese.
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Frequently asked questions
Paneer is traditionally made from buffalo milk, but cow's milk can also be used.
Buffalo milk contains 5% more fat than cow's milk, which gives paneer its unique, creamy texture.
Yes, goat milk is also an option. However, avoid low-fat, skimmed, and ultra-pasteurised milk as they yield a lower amount of cheese.
To make paneer, milk is boiled and then coagulated with either the previous day's fermented whey or with an acid, usually citric or lactic. An acidic food ingredient like lemon juice, vinegar, buttermilk, yogurt (curd), or citric acid is added to hot milk to separate the curds from the whey. The curds are then drained and wrapped in a cloth before being placed under a heavy weight to set.
