paneermeel

Paneermeel is a food product derived from paneer, the fresh Indian cheese. The term is used in Dutch-speaking contexts to denote paneer that has been dried and ground into crumbs or powder, yielding a neutral, milky ingredient with a fine to coarse texture.

Production typically begins with fresh paneer, which is pressed to remove excess moisture. The pressed cheese is then dried and milled into small crumbs or a powder. Some variants may be lightly toasted to deepen flavor. Rehydration can be used when a softer texture is needed for specific recipes.

Paneermeel has a mild, dairy-forward taste and a crumbly texture that varies with grind size. It retains some fat and protein from the original paneer, contributing to binding properties in preparations where a dairy-based binder is desirable. The product can be used as a substitute for breadcrumbs in certain dishes.

Culinary uses include acting as a binding agent in vegetarian burgers, kofta, croquettes, and dumplings, as well as a coating or crumb for fried foods. It can be mixed into doughs or batters to increase protein content or improve texture, and in some recipes it serves as a dairy-based alternative to breadcrumbs.

Nutritionally, paneermeel is a dairy-derived, protein-rich ingredient and provides calcium, with fat content dependent on the paneer used. It is suitable for lacto-vegetarian diets but not appropriate for those with dairy allergies or lactose intolerance.

Storage should be in an airtight container in a cool, dry place. Refrigeration can extend shelf life after opening, while moisture can reduce quality and shelf stability.