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What is Paneer Cheese?

Paneer, also known as Indian cottage cheese, is a fresh, non-melting cheese commonly used in South Asian cuisine, particularly in India, Pakistan, Afghanistan, Nepal, Sri Lanka, and Bangladesh. It is made by curdling hot milk with an acidic agent such as lemon juice, vinegar, or yogurt. The curds are then drained and pressed to form a firm block of cheese.

Key Characteristics of Paneer:

  • Type: Fresh, acid-set cheese
  • Main Ingredients: Full-fat milk (cow or buffalo milk)
  • Texture: Firm, crumbly when raw, soft when cooked
  • Flavor: Mild, milky, and fresh
  • Color: White or pale yellow
  • Aging: Not aged
  • Rind: None
  • Melting: Does not melt when heated

Historical Background

The origin of paneer is debated, with theories suggesting it was introduced to India by Persian and Afghan invaders or by Portuguese colonizers in the 17th century. The word “paneer” itself is derived from the Persian word “panir,” which means cheese

Beginner’s Guide to Making Paneer Cheese

Introduction to Paneer Cheese

Paneer, also known as Indian cottage cheese, is a fresh, non-melting cheese commonly used in Indian cuisine. Unlike many other cheeses, paneer does not require a coagulating agent like rennet, making it a straightforward cheese to prepare at home. Paneer is made by curdling hot milk with an acidic ingredient such as lemon juice, vinegar, or yogurt. The resulting curds are then drained, pressed, and sometimes shaped into a block.

Ease of Making Paneer

Making paneer at home is relatively easy and requires minimal ingredients and equipment. The process involves heating milk, adding an acidic agent to curdle it, and then straining and pressing the curds. It does not require aging, making it a quick cheese to prepare. The entire process can be completed in about 30 minutes to an hour.

Pressing, Storing, and Aging

Paneer does need to be pressed to remove excess whey and to form a firm block. This can be done by wrapping the curds in cheesecloth and placing a heavy object on top. Paneer does not need to be aged and can be used immediately after pressing. It can be stored in the refrigerator for up to two weeks or frozen for up to three months.

Best Recipe to Make Paneer Cheese at Home

Ingredients

  • 1 liter (4 cups) full-fat whole milk
  • 1/2 cup of heavy/ double cream
  • 2-4 teaspoons lemon juice or vinegar (or 3-4 tablespoons curd/yogurt)

Instructions

  1. Boil the Milk: Pour the milk into a large, heavy-bottomed pot and heat it over medium-high heat until it starts to boil. Stir occasionally to prevent the milk from burning at the bottom.
  2. Curdle the Milk: Once the milk reaches a boil, turn off the heat. Add the lemon juice or vinegar one teaspoon at a time, stirring gently after each addition. The milk should start to curdle, separating into curds and whey. If the milk does not curdle, add a bit more lemon juice or vinegar.
  3. Strain the Curds: Line a colander with cheesecloth and place it over a large bowl. Pour the curdled milk into the cheesecloth-lined colander to strain out the whey. Gather the edges of the cheesecloth and rinse the curds under cold water to remove any residual acidic taste.
  4. Press the Paneer: Twist the cheesecloth to squeeze out excess whey. Shape the curds into a disc about 2 cm (¾ inch) thick. Place the wrapped paneer on a flat surface and put a heavy object (like a pot filled with water) on top to press it. Let it sit for 30-40 minutes.
  5. Refrigerate and Store: After pressing, unwrap the paneer and cut it into cubes or use it as needed. Store the paneer in an airtight container in the refrigerator for up to two weeks or freeze it for up to three months.

Taste, Texture, and Smell of Paneer

Paneer has a mild, milky flavor and a firm, crumbly texture similar to ricotta or cottage cheese. It is unsalted, making it quite bland if eaten plain, but it readily absorbs the flavors of the spices and sauces it is cooked with. Paneer has a fresh, clean smell without any strong odors.

Foods to Eat with Paneer

Paneer is incredibly versatile and can be used in a variety of dishes, including:

  • Curries: Palak Paneer (spinach curry), Paneer Butter Masala, Matar Paneer (peas and paneer)
  • Grilled or Fried: Paneer Tikka, Paneer Pakoras
  • Salads: Paneer can be added to salads for extra protein
  • Snacks: Paneer sandwiches, Paneer wraps
  • Desserts: Paneer can be used in Indian sweets like Rasgulla and Sandesh

Paneer is a staple in many vegetarian dishes and is loved for its ability to complement a wide range of flavors and textures.