paneer

Paneer is a fresh cheese widely used in South Asian cuisines. It is made by curdling hot milk with an acid such as lemon juice, vinegar, or yogurt, then draining the curds and pressing them to form a solid block. Unlike aged cheeses, paneer has no rind and is not salted unless added during preparation; it does not melt when heated, which makes it suitable for a variety of cooked dishes.

Production: Whole milk is heated until just below boiling, an acid is added gradually to cause curdling. The curds are separated from the whey using a cloth, rinsed to remove whey, and pressed under weight for 30–60 minutes to form a firm block. The moisture content and pressing time determine softness or firmness. Paneer is usually sold fresh and can be made at home.

Uses: Paneer is a staple in Indian subcontinent cuisines and is used in curries such as palak paneer and shahi paneer, as well as in matar paneer, paneer tikka, and paneer bhurji. It is often fried or grilled to add texture, or added cubed to sauces near the end of cooking. It can also be crumbled as a topping.

Varieties and storage: In markets, paneer ranges from soft, fresh blocks to firmer, pressed varieties. Some commercially produced paneer is labeled low-moisture for longer shelf life. Fresh paneer should be refrigerated and used within a few days; it can be frozen with some texture changes.

Nutrition and handling: Paneer is a good source of protein and calcium; the exact nutrition depends on the milk used. It contains varying amounts of fat and can be part of vegetarian diets.