Bushra Griffith
Paneer is a fresh, non-melting, usually unflavoured cheese that is widely eaten in India, Pakistan, Bangladesh, Afghanistan, Nepal, Bhutan, Sri Lanka and the Maldives. It is made from cows' milk or buffalo milk, heated to 85-90°C, and then curdled using an acid such as lemon juice, vinegar or sour whey. It is often used in cooking instead of being eaten raw, as its mild, milky sweetness is a perfect foil for strong flavours, which it absorbs easily.
| Characteristics | Values |
|---|---|
| Milk source | Cow or buffalo |
| Colour | Pale yellow (cow's milk), whitish (buffalo milk) or thick white |
| Texture | Soft, spongy, squeaky |
| Flavour | Mild, milky, slightly acidic |
| Type of milk | Pasteurised or raw, whole, skim or reduced-fat |
Explore related products
What You'll Learn
Paneer is made from cow's milk or buffalo milk
Paneer is a fresh, non-melting cheese that is widely eaten in India, Pakistan, Bangladesh, Afghanistan, Nepal, Bhutan, Sri Lanka and the Maldives. It is usually used in cooking, as its mild, milky sweetness is a perfect foil for strong flavours, which it absorbs easily.
Paneer is made from either cow's milk or buffalo milk, which is heated to 85-90°C and then cooled slightly. Lemon juice, citric acid, sour whey or vinegar is then added to coagulate the milk. The cows' milk version is most common these days, and lends the cheese a pale yellow colour, while buffalo milk gives a whitish hue.
The texture of paneer is soft, spongy and squeaky, and is most similar to firm tofu. It is also crumbly and moist, and can be fried at high heat without losing its shape.
The Ancient Art of Feta: Traditional Crafting Techniques
You may want to see also
It is heated to 85-90°C
Paneer is a fresh, non-melting cheese that is usually unflavoured. It is made from cows' or buffalo milk that is heated to 85-90°C. This temperature is important as it is high enough to kill any harmful bacteria in the milk, but not so high that it burns or spoils the milk.
The milk is then cooled slightly and lemon juice, citric acid or sour whey is added to coagulate the milk. This process usually takes around 10-15 minutes. The milk is heated to a high temperature to ensure that the cheese is safe to eat and has a long shelf life.
The final product is a soft, spongy, and squeaky cheese with a mild and milky flavour. It is white in colour and widely eaten in India, Pakistan, Bangladesh, Afghanistan, Nepal, Bhutan, Sri Lanka, and the Maldives. It is often used in cooking instead of being eaten raw as its mild flavour is a perfect foil for strong flavours, which it absorbs easily.
American Cheese Unveiled: The Mystery of Its Golden Hue
You may want to see also
Lemon juice, vinegar or another acid is added to curdle the milk
Paneer is a fresh, non-melting and usually unflavoured cheese. It is made by heating and then curdling milk using acid. It is very mild and milky in flavour, white in colour, and its texture is soft, spongy, and squeaky.
Paneer is made from cows' or buffalo milk, either pasteurised or raw, and can be made from whole, skim or reduced-fat milk. The cows' milk version is most common these days and lends the cheese a pale yellow colour, while buffalo milk gives a whitish hue.
The classic version of paneer, which is prepared in India, does not have a crust, and the surface only hardens if improperly stored. The colour of true paneer is thick white, closer to marble, without inclusions. The aroma is slightly perceptible, varying in sourness.
Cheese Varieties: Exploring the World of Dairy Delights
You may want to see also
Explore related products
It is a non-melting cheese
Paneer is a non-melting cheese made from either cow's milk or buffalo milk. It is heated to 85-90°C and then slightly cooled before lemon juice, citric acid or sour whey is added to coagulate the milk. This process changes the way the milk proteins are bound together, which is why paneer doesn't melt.
Paneer is a fresh, usually unflavoured cheese with a mild, milky sweetness. It is widely eaten in India, Pakistan, Bangladesh, Afghanistan, Nepal, Bhutan, Sri Lanka and the Maldives. It is often used in cooking instead of being eaten raw as its soft, spongy texture helps it absorb the flavours of sauces or marinades.
Paneer is sometimes misleadingly translated as "cottage cheese" in Indian restaurants, but the two are very different. The texture of paneer is most similar to firm tofu, and it retains its shape for a long time, even after frying at high heat.
The classic version of paneer, which is prepared in India, does not have a crust, and the surface only hardens if improperly stored. The colour of true paneer is thick white, closer to marble, without inclusions. The aroma is slightly perceptible, varying in sourness.
Moon Cheese: A Delicious Theory on Lunar Composition
You may want to see also
It is widely eaten in India, Pakistan, Bangladesh, Afghanistan, Nepal, Bhutan, Sri Lanka and the Maldives
Paneer is a fresh, non-melting and usually unflavoured cheese. It is widely eaten in India, Pakistan, Bangladesh, Afghanistan, Nepal, Bhutan, Sri Lanka and the Maldives. It is made from cows' milk, which lends it a pale yellow colour, or buffalo milk, which gives it a whitish hue. The cows' milk version is most common these days.
Paneer is usually used in cooking instead of being eaten raw as its mild, milky sweetness is a perfect foil for strong flavours, which it absorbs easily. In Indian restaurants, it’s often (somewhat misleadingly) translated as "cottage cheese", but in reality, the two are very different. Paneer is made by heating and then curdling milk using acid. It is very mild and milky in flavour, white in colour, and its texture is soft, spongy, and squeaky. This texture helps it to absorb the flavours of sauces or marinades. It can be made from whole, skim or reduced-fat milk.
Philly Cheese Steak: Sliced Beef, Melty Cheese, and More!
You may want to see also
Frequently asked questions
Paneer is made from either cow's milk or buffalo milk. Cow's milk paneer is most common and has a pale yellow colour, while buffalo milk paneer is whitish.
Paneer is made by heating milk to 85-90°C, cooling it slightly, and then adding an acid like lemon juice, vinegar, or sour whey to curdle the milk.
Paneer has a soft, spongy, and squeaky texture. It is crumbly and moist and has been compared to the texture of firm tofu.
Paneer is very mild and milky in flavour, with a slight sourness.
