Emilie Meyer
Paneer is a type of Indian cheese that can be made at home. It is typically made by curdling milk with an acidic ingredient such as lemon juice, vinegar, or citric acid, and then forming it into a block. While it is traditionally not seasoned, some people add salt, chili flakes, black pepper, or cilantro. Some recipes for dishes that include paneer, such as Malai Paneer, also incorporate cream. However, it is important to note that milk curdles when cooked with acidic ingredients, so adding milk to a paneer dish instead of cream may not be a suitable substitute.
Can you make paneer with cream?
| Characteristics | Values |
|---|---|
| Can you make paneer with cream? | Yes, you can make paneer with cream. |
| How to make paneer with cream | Mix milk and cream, pour the mixture into a non-stick pan, and heat it up. Once the mixture starts to boil, lower the heat and add lemon juice, a teaspoon at a time, until the mixture curdles. |
| Other ingredients to make paneer | Lemon juice, vinegar, buttermilk, yogurt (curd), citric acid, or milk |
| Other types of paneer | Malai paneer, paneer butter masala, paneer tikka masala |
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What You'll Learn
Making paneer at home
Ingredients:
- Milk
- Acidic ingredient (lemon juice, vinegar, citric acid, or yogurt)
- Water (optional)
Instructions:
- Mix the milk and cream, and pour the mixture into a non-stick pan. Heat it up and bring it to a boil, stirring occasionally to prevent the milk from sticking to the pan.
- Once the milk starts to boil, lower the heat and start adding the lemon juice or chosen acidic ingredient a teaspoon at a time. You can also use vinegar or citric acid, but be careful not to add too much, as it can make the paneer grainy and rubbery.
- Continue adding the acidic ingredient until you see the milk curdle and curds form. Once the curds have separated from the whey (a transparent light green liquid), turn off the heat.
- Place a colander in the sink and line it with a cheesecloth or muslin cloth. Pour the curds and whey into the colander and let it drain.
- Rinse the curds under tap water to remove any traces of lemon flavour.
- Squeeze the curds gently to coagulate them further. You can place the curds in a kitchen cabinet and weigh them down with a mortar or a pot filled with water to help press out the water.
- Let the paneer sit for about 5 minutes to allow the whey to stop dripping.
- Place the paneer on a flat plate and cover it with another flat plate. Place a heavy object like a mortar or a pot filled with water on top to weigh it down further. Leave it to form a disc.
- The final texture of your paneer will depend on how long you hang it and how firmly you press it. For a softer paneer, hang it for a few hours. If you prefer a crumbly texture, gently press it with saucers topped with unopened food tins. For an even firmer texture, double the weight and press the paneer overnight in the fridge.
- Once you have achieved your desired texture, store the paneer in an airtight container and keep it in the fridge for up to 3 days.
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Adding milk vs. cream to paneer
Paneer is a kind of fresh, soft yet firm, non-melting cheese that is made by curdling milk using an acidic food ingredient. It is commonly used in Indian cuisine and can be made at home. While making paneer, milk and an acidic ingredient like lemon juice, vinegar, or citric acid are stirred together and heated until the milk curdles, separating the solids and the whey. The solids are then wrapped in a cloth and hung to remove excess moisture before being pressed into a block.
Now, when it comes to adding milk or cream to paneer, there are a few things to consider. Firstly, the type of milk used can affect the outcome. It is recommended to use full-fat raw or pasteurized cow, buffalo, or goat milk. Lower-fat options like skimmed milk may yield a lesser amount of cheese. Similarly, when adding cream, using heavy cream or long-life cream may affect the texture and firmness of the paneer.
Adding milk to paneer is essential to the cheese-making process, as it is the base ingredient that curdles and forms the cheese curds. On the other hand, adding cream to paneer is optional but can enhance the texture and flavour. Cream can be mixed into the milk while boiling it to create a richer and creamier paneer. This combination of milk and cream results in a delicious, creamy, rich, and smooth paneer. However, it is important to note that the addition of cream may affect the firmness of the paneer, as mentioned in one user comment where their paneer fell apart into small pieces despite pressing it with a heavy weight.
When making dishes with paneer, such as paneer butter masala or malai paneer, the decision to add milk or cream depends on the specific recipe and desired outcome. For example, in paneer butter masala, milk is not typically added as it may curdle when cooked with acidic ingredients like tomatoes. Instead, cashews or other nuts are used to impart a creamy flavour and texture. On the other hand, in malai paneer, fresh cream is a key ingredient in the gravy, giving it a rich and spicy flavour. However, it is important to add the paneer cubes towards the end of cooking and avoid cooking on high flame or for too long after adding the cream, as it may curdle.
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Frying paneer
To begin, cut the paneer into thin slices, about 1/4 to 1/2 inch thick. Then, cut each slice into 1-inch pieces. Transfer the paneer into a mixing bowl. In a separate bowl, mix 1 tablespoon of olive oil with your desired spices. Spices such as turmeric, coriander, cumin, paprika, and salt are commonly used. You can also add lemon juice to the spice mix for extra flavour. Drizzle this spiced oil over the paneer and toss to coat evenly. You may need to use your hands to rub the spices into the paneer.
Heat a skillet or non-stick pan with 1 1/2 tablespoons of olive oil over medium heat. Make sure the pan is hot before placing the paneer. Fry the paneer pieces for about 3 to 4 minutes on each side, until they are golden brown. If frying in batches, you may need to add more oil to the pan. If the paneer is browning too quickly, simply lower the heat.
Once the paneer is golden brown on both sides, it is ready to be served. You can sprinkle it with additional spices like paprika, chopped chives, or a pinch of flaky sea salt if desired. Frying paneer gives it a nice chewy texture and adds a crispy coating to the outside. It can be served as an appetizer or side dish with mint chutney, onion salad, dal-rice, curry-rice, pilafs, or biryani.
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Freezing paneer
If you are using frozen paneer in a recipe, it is best to add it directly to hot gravy and cook for only 2 minutes. Overcooking paneer can make it rubbery. You can also fry paneer before adding it to a gravy, but this should be done on medium heat with a small amount of oil, otherwise, the paneer will become hard and chewy.
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Using paneer in a curry
While making a curry with paneer, it is important to note that overcooking paneer can make it rubbery. To avoid this, simply add the paneer to hot gravy and cook no further. Keep the pan covered so that the paneer cooks in the residual heat.
Paneer can be added raw or fried to a curry. If frying, heat some oil in a pan and fry the paneer on medium heat until golden. Then, drop the fried paneer into a bowl of water. The paneer will absorb the water and remain soft. If you skip this step, the fried paneer may become hard and chewy.
When making a paneer curry, you can use a variety of ingredients to flavour the dish. For instance, onions are a key ingredient, used to naturally sweeten the gravy and balance the tang from the tomatoes. Ripe red tomatoes are preferred, as they enhance the colour of the curry and add a slight tang. Spices such as bay leaf, black cardamom, green cardamom, cumin, cinnamon, and cloves can be added to the dish. Additionally, ingredients like butter, cream, cashews, and almonds can be used to impart a mild, sweet, and milky flavour to the curry.
To make a creamy paneer curry, you can follow these steps:
- Mix together salt and spices in a bowl.
- Coat the paneer pieces with the spice mixture.
- Heat oil in a pan and add the whole spices.
- Once they start to sizzle, add the onions and stir-fry for 4-5 minutes.
- Reduce the heat and cook until the onions caramelize and turn light brown.
- Add the garlic and ginger and cook for a few more minutes.
- Pour in the stock, passata, tomato puree, sugar, and cardamom. Bring to a boil and simmer.
- After the sauce has thickened, stir in the cream.
- Carefully add the paneer and cook until heated through.
- Garnish with freshly chopped coriander, thinly sliced red onion, and Nigella seeds. Serve with naan bread.
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Frequently asked questions
Yes, you can make paneer with cream. In fact, adding 1/4 cup of heavy cream to the milk while boiling it will make the paneer creamier.
To make paneer with cream, mix milk and cream and pour the mixture into a non-stick pan. Heat it up and bring it to a boil, stirring so that the milk does not stick. Once the milk starts to boil, lower the heat and start adding lemon juice, a teaspoon at a time, until the milk curdles. When the curds have separated from the whey, pour the mixture into a colander lined with cheesecloth and let it drain. Rinse the curds under tap water to remove any traces of lemon flavour, then squeeze to coagulate the curds. Flatten the paneer, wrap it inside the cheesecloth, and place a heavy object on top for it to set.
When cooking paneer in a cream-based gravy, it is important to add the paneer towards the end of cooking to avoid overcooking it. Do not cook for more than a minute or on high flame after adding fresh cream, as the cream may curdle.
