Cody Casey
If you're struggling to find paneer in your local shops, you're not alone. Many people have taken to the internet to ask the same question. Luckily, there are a few options for tracking down this Indian cheese. You can buy it from your local Indian grocer, or from local and national retailers online, including Instacart and Amazon. If you're in Nashville, Patel Brother’s is said to stock it. If you can't find it, or would prefer not to buy it, you can make your own paneer at home with milk and an acidic ingredient, such as lemon juice, vinegar, or yogurt.
Characteristics and Values of Paneer Cheese
| Characteristics | Values |
|---|---|
| Type | Fresh, acid-set cheese |
| Origin | India |
| Ingredients | Cow or buffalo milk, buttermilk, vinegar, lemon juice |
| Texture | Soft, crumbly, firm, sliceable |
| Taste | Mild |
| Nutrition | Healthy fats, milk proteins, calcium, folate, low carbs |
| Preservation | Wrap in a damp muslin cloth, refrigerate |
| Availability | Local Indian grocer, Whole Foods, Amazon, Instacart |
| Substitutes | Halloumi, tofu |
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What You'll Learn
Why can't I find paneer in stores?
Paneer is an Indian cheese made from curdled milk and some sort of fruit or vegetable acid, such as lemon juice or vinegar. It is a fresh, soft, crumbly cheese that is firm enough to slice and can be eaten raw. It is also commonly used in Indian dishes like Palak Paneer, Paneer Butter Masala, Matar Paneer, and Paneer Tikka Masala.
If you're struggling to find paneer in stores, it may be because it is more commonly found at speciality grocers, such as local Indian grocers, rather than mainstream supermarkets. Some sources suggest that it can be found at Whole Foods, and it is also available on Amazon. If you are unable to find a store that sells paneer, it is very easy to make at home with just milk and an acidic ingredient like lemon juice, vinegar, citric acid, or yogurt. The milk is boiled and the acidic ingredient is added, causing the milk to curdle and separate into solids and whey. The solids are then strained, wrapped in a cloth to remove excess moisture, and pressed with a heavy object to set.
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What are some good substitutes for paneer?
If you can't find paneer, there are several substitutes you can use, depending on the dish.
Tofu is a good alternative to paneer, especially in dishes like saag paneer. It has a very similar texture to paneer and is likely to be easier to find.
Halloumi can also be used instead of paneer in some dishes, such as curries, as it doesn't melt and has a similar texture. However, it tends to be saltier, so this should be considered when seasoning the dish.
You can also make your own paneer at home with milk and an acidic ingredient such as lemon juice, vinegar, citric acid, yogurt or whey from a previous batch of paneer. The milk is boiled and the acidic ingredient is added to curdle the milk. The curdled solids are then strained and wrapped in a cloth to remove excess moisture before being pressed with a heavy object to set.
Paneer can be eaten raw or cooked and is a popular ingredient in Indian dishes such as palak paneer, paneer butter masala, and paneer tikka masala. It is also often eaten as a snack or for breakfast.
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How do I make paneer at home?
Making paneer at home is a straightforward process that requires just a few ingredients and a little time. Paneer is a traditional Indian cheese that can be made with only milk and an acidic ingredient.
To begin making your own paneer, start by boiling milk. You can use cow's milk or, for a richer flavour, buffalo milk, which has a higher fat content. Sour the milk with an acidic ingredient such as lemon juice, citric acid, buttermilk, or vinegar. You can also use yoghurt whey for the acid, or dilute citric acid in water. The amount of acid you add will depend on how much milk you are using, but it is important to add it in small increments and keep adding until the milk curdles. Using too much acid will make the paneer grainy and rubbery. Once the milk has completely curdled, turn off the heat.
Next, you will need to strain the curds. You can do this by transferring the mixture to a colander lined with muslin cloth, or by pouring it into a pot of cold water or ice cubes to stop the cooking process. Make sure there is no excess whey in the milk solids before you hang it to set. To do this, hang the paneer for around 30 minutes to drain it completely. If there is excess whey, it will break in your sauce.
The final texture of your paneer will depend on how long you hang it for and how firmly you press it. For a loose paneer, strain the curds without pressing. For a soft, spreadable paneer, hang it for a few hours. If you want something that you can crumble, gently press it with some saucers topped with unopened food tins. For an even firmer paneer, double your saucer-and-tin stack and press the paneer overnight in the fridge.
Once you have pressed the paneer, turn the curds out into an airtight container and seal. It will keep in the fridge for up to three days.
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What are the health benefits of paneer?
Paneer, sometimes known as 'Indian cheese', is widely used in several nations, including India, Nepal, and the Maldives. It is made from cow or buffalo milk and is curdled using a souring agent such as lemon juice, citric acid, vinegar, buttermilk, or yoghurt. It is a fresh type of cheese with no aging or culturing process, and it is not made using rennet, which is commonly sourced from milk-fed calves. As a result, paneer is widely consumed by Hindus, who consider cows sacred.
Paneer has a high nutritional value and is believed to be good for health. It is rich in calcium, selenium, and potassium, and also has high protein content, making it a good choice for vegetarians. The protein in paneer helps in producing healthy muscles, which is why bodybuilders and athletes include it in their diets.
Paneer is also said to benefit the digestive system, as it contains magnesium and phosphorus, which are essential for the easy functioning of the digestive system. Additionally, it contains an amino acid called tryptophan, which helps in insulin production and prevents the sudden rise in blood sugar levels, making it suitable for diabetics.
Paneer also has healthy fats and milk proteins that boost immunity and aid in weight loss. It is low in carbohydrates, which helps reduce fat storage in the body.
Furthermore, paneer is a good source of vitamin B12, which is essential for maintaining brain health and regulating the nervous system. It also contains omega-3, which is beneficial for the mental development of children, enhancing memory and improving concentration.
While paneer has numerous health benefits, it is advisable to consume it in moderation, as it is high in calories. Additionally, some people may be allergic to dairy products or choose to avoid them due to symptoms they may trigger.
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Where can I buy decent store-bought paneer?
If you're looking to buy decent store-bought paneer, there are a few options available to you. Firstly, you could try specialist grocery stores, particularly those with an international, Asian, or Indian focus. These stores are likely to stock paneer, given its popularity in Indian cuisine. Whole Foods, for example, stocks paneer, and you could also try Costco.
If you don't have access to these stores, you could try ordering paneer online. Instacart, for example, offers a range of paneer products with delivery or pickup within 2 hours. Alternatively, you could try Amazon, although shipping costs can be high.
Some people suggest that making paneer at home is preferable to buying it in stores, as it is easy to make and allows you to control the flavour and texture. However, this requires access to ingredients such as milk and yogurt whey for the acid, which may be more difficult to source than the final product.
Overall, while there are options available for purchasing paneer, it may be most convenient to make it yourself or to substitute it with a similar cheese, such as halloumi or tofu, depending on the dish.
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Frequently asked questions
You can buy paneer from your local Indian grocer or online on Amazon. You can also find it at Whole Foods.
Yes, tofu is a good substitute for paneer and is likely easier to find. Halloumi can also be used as a substitute, especially in curries, but it tends to be saltier.
To make paneer at home, boil cow or buffalo milk (or a mix of both) and stir in an acidic ingredient like lemon juice, vinegar, citric acid, yogurt, or whey from a previous batch of paneer. The milk will curdle, separating the solids and the whey. Strain the mixture into a colander lined with a muslin or cheesecloth. Wrap the solids in the cloth and hang for 30 minutes to get rid of excess moisture. Lastly, press with a heavy object to set.
To store paneer, wrap it with a damp muslin cloth and put it in the refrigerator. Make sure to sprinkle the cloth with water occasionally to maintain moisture.
