Marianne Martinez
Paneer, a type of Indian cottage cheese, is a versatile ingredient that can be cooked and used in a variety of ways. It is made by curdling milk with a food acid such as lemon juice or vinegar, separating the curds (solid) from the whey (liquid). The curds are then pressed and hung to set, forming a soft and crumbly cheese that holds its shape when cooked. While it is commonly used in Indian dishes such as curries, paratha, and samosas, it can also be grilled, fried, or added to salads and wraps. Given its mild flavour and ability to absorb spices and flavours, paneer is an excellent option for those seeking a meat alternative or a low-carb, high-protein ingredient.
| Characteristics | Values |
|---|---|
| Boiling | Bring the milk to a gentle simmer or boil. |
| Curdling | Add lemon juice or vinegar to curdle the milk. |
| Straining | Use a cheesecloth or muslin cloth to strain the curdled milk. |
| Refrigeration | Refrigerate for 20 minutes to make paneer. |
| Storage | Store in an airtight container in the fridge for up to 3-6 days or freeze. |
| Usage | Fry, grill, add to curries, salads, wraps, grilled skewers, biryanis. |
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What You'll Learn
Making paneer at home
First, bring 2 litres of milk to a gentle simmer in a large pot on low heat. Stir the milk occasionally to prevent it from sticking to the bottom of the pan. Keep an eye on it to ensure it doesn't boil over. Once the milk comes to a simmer, turn the heat down and add the acidic ingredient—such as lemon juice, vinegar, or diluted citric acid—to the hot milk and stir. The milk should start to curdle immediately, with the solids separating from the whey. If it doesn't, gradually add a little more acid until it does.
Once the milk has completely curdled, turn off the heat and pour in some cold water to stop the cooking process. Then, strain the mixture through a cheesecloth or muslin into a bowl, separating the solids from the whey. The whey can be saved and used to enrich dishes with extra nutrients and flavour. Wash the milk solids with cold water to remove any remaining whey, then gather the cloth and squeeze out as much water as possible. Twist and flatten the cloth, place a weight on top, and leave it to set for at least an hour.
Once set, the paneer can be cut into bite-sized cubes and added to a curry, grilled on skewers, or fried until golden brown. Homemade paneer will last for up to a week in the fridge and can also be frozen.
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Boiling milk for paneer
Boiling milk is the first step in making homemade paneer, or Indian cottage cheese. It is a simple process, but one that requires patience, as boiling the milk can take up to 25-30 minutes.
To begin, pour 2 litres of milk into a heavy-bottomed saucepan or pot. It is recommended to use creamy whole milk, and some suggest adding a tablespoon of water to the pot to prevent the milk from sticking. Turn the heat to medium and bring the milk to a gentle boil or simmer. It is important not to turn the heat higher, as this can cause the milk to burn. Covering the pot can speed up the boiling process, but it is crucial to watch the pot carefully to prevent boiling over.
Once the milk reaches a boil, turn off the heat. You can then add an acidic ingredient to curdle the milk. Lemon juice, vinegar, citric acid, yogurt, buttermilk, or whey from a previous batch of paneer are all suitable options. The amount of acidic ingredient added will depend on the ingredient used. For example, you can add 2 tablespoons of vinegar or 2 tablespoons of lemon juice, or 1/2 cup of yogurt. Stir the mixture well for about a minute.
As you stir, you will notice the milk beginning to curdle and separate into milk solids and whey. If the milk does not curdle fully, add a little more of the acidic ingredient until it does. It is important not to use too much, as this can make the resulting paneer grainy and rubbery. Once the milk has curdled, do not continue to boil, as this will make the paneer hard.
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Straining and setting paneer
Once the milk has curdled, it's time to strain and set the paneer. Place a colander or strainer over a large bowl to collect the whey. Line the colander with cheesecloth or muslin. Transfer the paneer and whey in batches, and pour cold water over the mixture to rinse off the vinegar or lemon juice.
Gather the edges of the cloth, bundling the paneer into a round shape. Squeeze out any excess liquid, and hang the bundle to drain for 30 minutes. You can also twist the cloth and flatten the bundle onto a plate, placing a weight on top to set for an hour.
If you want to set the paneer in a block, place the bundle back into the strainer and set it over an empty bowl. Shape the paneer into a disc and weigh it down with a small plate and cans or similar weights. Leave in the fridge for 3-4 hours to set.
The paneer is now ready to use! It can be stored in the fridge for up to a week and can also be frozen.
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Storing paneer
Using a Fridge
If you have bought a paneer block from the market, the best way to store it is to wrap it in a wet muslin cloth and keep it in the fridge. This will keep it moistened and soft. If you plan to store paneer for an extended period, remember to moisten the muslin cloth every four to five hours, as refrigeration tends to dry out the surface. Alternatively, you can submerge the paneer block in a bowl of water and close the lid before placing it in the fridge. Ensure you change the water daily if storing for multiple days.
Freezing Paneer
You can also freeze paneer to extend its shelf life. If you have purchased shop-bought paneer, you can freeze it in its original packaging. If you have opened the packaging or have homemade paneer, wrap it in cling film and place it in a container to avoid freezer burn. For homemade paneer, it is recommended to consume it within six days.
Storing at Room Temperature
If you don't have access to a refrigerator, you can still store paneer at room temperature for a short period. Paneer has already been boiled during its production, so it should last a little while before spoiling when kept at room temperature. However, due to its high-fat content, it may go rancid eventually. One way to extend its shelf life is to submerge the paneer block in a bowl of water, changing the water every day.
Other Tips
- When using paneer, cut it into bite-sized cubes and add it to your favourite curry or dish.
- If you plan to refrigerate leftover paneer, place it in an airtight container to prevent it from drying out.
- If your paneer becomes dry or chewy, you can soak it in water for about 10 minutes before cooking to help it retain moisture.
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Cooking with paneer
Paneer is a versatile Indian cheese with a soft yet firm texture, making it perfect for grilling, frying, and adding to curries. It is a mild-flavoured cheese that absorbs spices well and holds its shape when cooked. It is a great source of protein and calcium and is low in carbs, making it a popular choice for those on low-carb or vegetarian diets.
To cook with paneer, it is typically cut into bite-sized cubes and added to dishes. It can be grilled, fried, or added to curries and sauces. When frying paneer, heat a tablespoon of oil in a pan over medium heat and fry the paneer until golden brown, which usually takes 3-4 minutes. If the paneer dries out or becomes chewy when cooked, it can be soaked in water for 10 minutes before cooking to retain moisture.
Paneer can also be grilled on a BBQ or skewered with vegetables like peppers and onions. When grilling, cook on medium heat for 5-10 minutes. Paneer can be added to curries at the end of cooking, allowing it to simmer and absorb the flavours of the sauce. It can also be marinated in spices or tikka paste and yoghurt before baking, creating a vegetarian version of tandoori chicken.
Paneer can be purchased or made at home. Homemade paneer is fresher, more wholesome, and cheaper than store-bought paneer. To make paneer, milk is curdled using a food acid such as lemon juice or vinegar, separating the curds (solids) from the whey (liquid). The curds are then strained, refrigerated, and shaped into a block. Homemade paneer can be stored in an airtight container in the fridge for up to a week and can also be frozen.
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Frequently asked questions
Yes, you can boil paneer. Paneer is a type of cheese that is often boiled and added to curries. It is also commonly grilled, fried, or added to salads.
To boil paneer, first cut the paneer into bite-sized cubes. Then, add the cubes to the curry sauce and allow the curry to simmer so the paneer can soak up the flavours.
You should boil paneer for 10-15 minutes.
