Randy Chandler
Indian cheese, paneer, is known for its unique non-melting properties. Unlike other cheeses, which become more liquid or greasy at high temperatures, paneer retains its shape and texture even when boiled or fried. This quality makes it a versatile ingredient in Indian cuisine, where it is grilled, fried, or cooked on skewers. The reason for its distinct behaviour can be attributed to the way it is made—by heating and curdling milk with acid, which alters how milk proteins bind together. The result is a soft, spongy, and squeaky cheese that absorbs the flavours of spices and sauces.
Characteristics of Paneer that prevent it from melting like other cheese:
| Characteristics | Values |
|---|---|
| Texture | Soft, spongy, and squeaky |
| Milk used | Cow's milk or buffalo milk, either pasteurized or raw |
| Type of milk | Whole, skim or reduced-fat milk |
| Method of curdling | Heat and acid |
| Time taken | Within an hour or two |
| Milk protein | Binds together more tightly when heated |
| Moisture content | Higher than cheddar |
| Calcium phosphate content | High |
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What You'll Learn
Paneer is a non-melting Indian cheese
Paneer is a mild-tasting, soft, spongy, and squeaky Indian cheese that does not melt when heated. Instead of melting, it absorbs the flavours of the spices and other ingredients it is cooked with. This unique property of retaining its shape when heated makes it a popular ingredient in Indian dishes such as palak paneer (a spinach curry with paneer), paneer makhani (a tomato-based curry with paneer), and paneer tikka (paneer marinated in yogurt and spices, cooked on skewers along with vegetables, and then cooked in a clay oven).
The reason for paneer's non-melting nature lies in the way it is made. Unlike other cheeses that are made with rennet and live cultures, paneer is made by heating milk and then curdling it using an acid (usually lemon juice or vinegar). This process changes the way milk proteins are bound together, resulting in a cheese with a higher moisture content than other cheeses. When heated, the milk proteins in paneer bind together more tightly, squeezing out any remaining water, which prevents it from melting.
The process of making paneer is relatively simple and can be done at home. It involves bringing milk to a rolling boil and then adding an acid, such as lemon juice or vinegar, to curdle it. Within seconds, lumps of white milk protein will start to separate from a thin, greenish liquid called whey. The curds are then drained, and the excess water is pressed out. Finally, the paneer is bathed in cold water for a few hours, resulting in its distinctive texture and appearance.
The flexibility of a cheese when heated depends on the amount of calcium phosphate (CP) remaining in the cheese matrix and the extent to which casein, the major protein component of milk, has been broken down. High CP levels make the cheese rubbery and difficult to melt, while low CP levels make the cheese softer and easier to melt. The unique combination of heat and acid used in the production of paneer results in a cheese with a higher CP content, contributing to its non-melting properties.
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It's made by heating milk and adding acid to curdle it
Paneer is a mild-tasting Indian cheese with a soft, spongy, and squeaky texture. Unlike other cheeses, it does not melt when heated and holds its shape, allowing it to be simmered, fried, or grilled without liquefying. This unique property is due to the way it is made – by heating milk and adding acid to curdle it.
The process of making paneer is quite simple and typically takes only an hour or two. It starts by bringing milk, cow's or buffalo milk, to a rolling boil. The milk is then boiled for a couple of minutes over medium heat, stirring frequently to prevent burning. While the milk is boiling, a solution of lemon juice and water is prepared. Once the milk has boiled, it is removed from the heat, and the lemon juice solution is added, gently stirred, and within seconds, the milk begins to curdle. This curdling is caused by the milk proteins separating and forming lumps of white milk protein, which is the paneer, and a thin, greenish liquid called whey.
The heating and addition of acid cause the milk proteins in paneer to bind together tightly, preventing melting when heated. Instead of melting, heating paneer causes the milk proteins to further tighten their bond, expelling any remaining water. This is in contrast to other cheeses, where heating loosens the protein bonds, resulting in a stringy, gooey consistency. The whey protein in the structure of paneer, formed during the heating and acidification process, also contributes to its resistance to melting.
The texture of paneer is similar to firm tofu, and its high moisture content also plays a role in its non-melting property. Paneer's spongy texture allows it to readily absorb the flavours of spices, sauces, or marinades it is cooked with. This makes it a versatile ingredient in Indian cuisine, commonly used in dishes such as palak paneer (a spinach curry), paneer makhani (a tomato-based curry), and paneer tikka (marinated in yogurt and spices, then cooked on skewers with vegetables).
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This process changes how milk proteins bind
Unlike other cheeses, paneer is made using heat and acid, instead of rennet, to curdle the milk. This changes the way milk proteins are bound together. When cheese is heated, the bonds holding the protein structure together start to loosen, and after the bonds break, the structure of the cheese is compromised, resulting in a stringy, gooey consistency. However, when paneer is heated, it causes the milk proteins to bind together more tightly, squeezing out any remaining water.
The process of making paneer involves heating milk to a temperature between 90°C and boiling, and then adding an acid such as lemon juice or vinegar. This heating process is what makes paneer resistant to melting. When making paneer, milk is heated and acidified for curdling. The acid used for curdling can be lemon juice or vinegar. When the milk is heated, it curdles, and lumps of white milk protein separate from a thin, greenish liquid called whey. The whey protein incorporated into the cheese prevents melting.
Paneer is a mild-tasting Indian cheese with a soft, spongy, and squeaky texture. It is added to dishes cut into cubes and does not melt when heated. Instead, it holds its shape, allowing it to be simmered, fried, or grilled without liquefying. This makes it ideal for dishes such as palak paneer (a spinach curry with paneer) or paneer pakora (cubes of paneer coated in a chickpea flour batter and then deep-fried).
The flexibility of a cheese when heated depends on the amount of calcium phosphate (CP) remaining in the cheese matrix and the extent to which casein has been broken down. High CP levels make the cheese rubbery and challenging to melt, while low CP levels make the cheese softer and easier to melt.
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The whey protein in its structure prevents melting
Unlike most other cheeses, paneer does not melt when heated. Instead, it holds its shape and can be grilled, fried, or cooked on skewers over an open flame. This unique property is due to the way it is made – by heating and then curdling milk using acid – which changes the way the milk proteins are bound together.
When milk is heated and acidified to make paneer, milk proteins separate from a thin, greenish liquid called whey. Whey is a type of protein that is incorporated into the cheese when paneer is made at temperatures around 200°F. The inclusion of whey protein in the structure of paneer prevents it from melting when heated.
In contrast, cheeses like mozzarella are made at lower temperatures (below 110°F) to separate casein and whey. Mozzarella, therefore, has a higher proportion of casein, which melts more easily than whey.
The flexibility of a cheese when heated depends on the amount of calcium phosphate (CP) remaining in the cheese matrix and the extent to which casein has been broken down. High CP levels make cheese rubbery and difficult to melt, while low CP levels make cheese softer and easier to melt. Paneer, with its high proportion of whey protein, has a higher CP level, making it resistant to melting.
The process of making paneer also affects its texture, which is described as soft, spongy, and squeaky. This texture allows paneer to readily absorb the flavors of sauces, marinades, or spices it is cooked with. Paneer's unique properties make it a popular ingredient in Indian cuisine, where it is often cut into cubes and added to dishes like palak paneer (a spinach curry) or paneer tikka (marinated in yogurt and spices, then cooked on skewers with vegetables).
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It has a soft, spongy texture and mild flavour
Paneer is a mild-tasting Indian cheese with a soft, spongy, and squeaky texture. It is added to dishes cut into cubes and does not melt when heated. Instead of melting, it absorbs the flavours of the spices and other ingredients it is cooked with. This is because paneer is made by heating milk and then curdling it with an acid, which changes the way milk proteins are bound together. When heated, these proteins bind together more tightly, squeezing out any remaining water, rather than melting.
The process of making paneer is simple and quick, taking only a few hours. It involves bringing milk to a rolling boil and letting it boil for a couple of minutes. Lemon juice is then added to the milk, causing the milk proteins to separate from the whey. The whey protein that is incorporated into the cheese prevents melting from occurring.
The soft, spongy texture of paneer means it readily absorbs the flavours of sauces or marinades. Its mild flavour and high moisture content make it quite different from dry, crumbly cheeses like cheddar, which melts easily. Paneer's texture is more similar to that of firm tofu.
Because it is a non-melting cheese, paneer can be grilled, fried, and cooked on skewers over an open flame without losing its shape. It is often added to curry dishes, such as palak paneer (a spinach curry) and paneer makhani (a tomato-based curry). It can also be coated in a chickpea flour batter and deep-fried, or marinated in yoghurt and spices and then cooked in a clay oven.
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Frequently asked questions
Paneer is an Indian cheese that is made by heating milk and then curdling it using an acid like lemon juice, vinegar, or yogurt. This process changes the way the milk proteins are bound together, preventing the cheese from melting when heated. Instead, the milk proteins bind together more tightly, squeezing out any remaining water.
The first step is to bring two quarts of whole milk to a rolling boil and let it boil for two minutes over medium heat, stirring frequently. Then, add one cup of water and two tablespoons of lemon juice to the mixture. After the milk has boiled, remove it from the heat and gently stir. Within seconds, lumps of white milk protein will start to separate from a thin, greenish liquid called whey.
The best way to store paneer is in a container filled with water in the refrigerator. Keeping the paneer submerged in water prevents it from drying out and turning rubbery when heated. Fresh paneer can be stored for up to a week, and it is recommended to change the water every 2 to 3 days.
Paneer is widely used in Indian cuisine and can be grilled, fried, or cooked on skewers over an open flame without losing its shape. It is commonly added to curry dishes such as palak paneer (a spinach curry) and paneer makhani (a tomato-based curry). Paneer pakora is another popular dish where cubes of paneer are coated in a chickpea flour batter and then deep-fried.
