Randy Chandler
Paneer is a type of fresh, soft, non-melting cheese made by curdling milk with an acidic food ingredient such as lemon juice, vinegar, buttermilk, yoghurt, or citric acid. It is similar to an unripened variety of soft cheese and is used in the preparation of a variety of culinary dishes and snacks.
| Characteristics | Values |
|---|---|
| Type of cheese | Fresh |
| Milk | Cow, buffalo, goat |
| Acidic ingredient | Lemon juice, vinegar, buttermilk, yogurt, citric acid |
| Texture | Soft yet firm, non-melting, crumbly when raw, soft when cooked |
| Taste | Milky, similar to ricotta |
| Colour | Marble white |
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What You'll Learn
- Paneer is made by curdling milk with an acidic food ingredient, such as lemon juice, vinegar, buttermilk, yogurt or citric acid
- The milk used to make paneer is usually cow or buffalo milk, or a mix of both
- The milk is boiled first and an acidic ingredient is stirred into it, causing the milk to curdle and separate into solids and whey
- The whey is then removed, and the curds are pressed into a block
- Paneer is a fresh cheese, so it does not need to be aged or ripened
Paneer is made by curdling milk with an acidic food ingredient, such as lemon juice, vinegar, buttermilk, yogurt or citric acid
Paneer is a fresh, soft, non-melting cheese that is made by curdling milk with an acidic food ingredient. Cow, buffalo or goat milk is typically used, although a mixture of cow and buffalo milk is also an option. The milk is boiled and an acidic ingredient is stirred into it, causing the milk to curdle and separate into solids and whey. The solids are strained through a colander lined with a muslin or cheese cloth, and the whey is drained off. The curds are then pressed into a block.
Lemon juice, vinegar, buttermilk, yogurt, citric acid or whey from a previous batch of paneer can be used as the acidic ingredient. Citric acid and vinegar are the best choices as they split the milk instantly, but it is important not to add too much as this can make the cheese harder or chewier.
Paneer is not fermented or aged like other kinds of cheese, so it tastes milky and somewhat similar to ricotta cheese. It is also not seasoned, although some modern recipes add a small amount of salt, and home cooks may add other seasonings such as chilli flakes, black pepper or cilantro.
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The milk used to make paneer is usually cow or buffalo milk, or a mix of both
Paneer is a type of fresh cheese, meaning it can be made and eaten right away without the need for ageing or culturing. It is made by curdling milk with an acidic food ingredient, such as lemon juice, vinegar, buttermilk, yoghurt (curd) or citric acid. The milk used to make paneer is usually cow or buffalo milk, or a mix of both. Goat's milk can also be used, but full-fat raw or pasteurised milk is recommended. It is best to avoid low-fat, skimmed milk and ultra-pasteurised milk (UHT) as these yield a lesser amount of cheese.
To make paneer, the chosen milk is boiled first and an acidic ingredient is stirred into it. The milk curdles, separating the solids and the whey. It is then strained through a colander lined with a muslin or cheesecloth. The curds are drained of their whey, traditionally by hanging them in a muslin cloth, and then pressed into a block.
Paneer is a soft yet firm, non-melting cheese. It has a crumbly texture when raw but becomes soft when cooked or simmered in gravy. It is marble white in appearance, with a firm, cohesive and spongy body and a sweetish-acidic-nutty flavour. The preparation of paneer using different types of milk and varied techniques results in a wide variation in physico-chemical, microbiological and sensory quality.
Paneer is a popular indigenous dairy product of India, often used in the preparation of a variety of culinary dishes and snacks. It is similar to an unripened variety of soft cheese and is usually not seasoned. However, some commercialised products do come with a small amount of salt, and enthusiastic home cooks have also been known to add various kinds of seasonings like chilli flakes, black pepper and cilantro.
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The milk is boiled first and an acidic ingredient is stirred into it, causing the milk to curdle and separate into solids and whey
Paneer is a type of fresh, soft, Indian cheese. It is made by curdling milk with an acidic food ingredient such as lemon juice, vinegar, buttermilk, yoghurt (curd), citric acid, or whey from a previous batch of paneer. 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 through a colander, lined with a muslin or cheesecloth. The curds are drained of their whey and pressed into a block.
Paneer is not seasoned, but some commercialised products do contain a small amount of salt. Home cooks may also add seasonings such as chilli flakes, black pepper, and cilantro.
Paneer is marble white in appearance, with a firm, cohesive, and spongy body and a close-knit texture. It has a sweetish-acidic-nutty flavour. It is not fermented or aged like other kinds of cheese, so it tastes milky and somewhat similar to ricotta cheese. It is also non-melting and remains fresh far longer than other cheeses made with rennet.
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The whey is then removed, and the curds are pressed into a block
Paneer is a type of fresh cheese, meaning it can be made and eaten right away, with no aging or culturing required. It is made by curdling milk with an acidic food ingredient like lemon juice, vinegar, buttermilk, yogurt (curd) or citric acid. 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. The whey is then removed, and the curds are pressed into a block. This is done by straining the mixture into a colander, lined with a muslin or cheese cloth. The curds are then drained of their whey, traditionally by hanging them in a muslin cloth. The result 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.
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Paneer is a fresh cheese, so it does not need to be aged or ripened
Paneer is a fresh, soft, non-melting cheese made from cow or buffalo milk (or a mixture of both) and an acidic ingredient such as lemon juice, vinegar, buttermilk, yogurt, citric acid or whey from a previous batch of paneer. It is made without rennet and is not fermented or aged like other types of cheese, so it has a milky taste, similar to ricotta.
Paneer is made by curdling milk with an acidic food ingredient. The milk is boiled and the acidic ingredient is stirred into it, causing the milk to curdle and separate into solids and whey. The solids are strained through a colander lined with a muslin or cheese cloth. The whey is then drained, and the curds are pressed into a block.
Because paneer is a fresh cheese, it does not need to be aged or ripened. It can be eaten as soon as it is made, and it is one of the easiest cheeses to make at home. It is also unique in that it does not melt when cooked, which is an advantage when used in certain dishes.
Some brands of paneer are aged for a few months to give them a sharper flavour, but this is not necessary. Paneer will also remain fresh for longer than other types of cheese, due to the fact that it is not made with rennet.
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Frequently asked questions
Paneer is made from cow's milk or buffalo milk, or a mix of both.
Paneer is made by heating and then curdling milk using an acidic food ingredient like lemon juice, vinegar, buttermilk, yogurt or citric acid.
Paneer has a milky, mild flavour and a soft, spongy, and squeaky texture. It is similar to ricotta cheese.
Paneer is white in colour, with a greenish tinge when made from buffalo milk.
