What Is Paneer and How Is It Made?

Paneer is one of the most popular cheeses in north India and neighbouring countries such as Pakistan and Bangladesh. It’s a type of soft, fresh, and acid-set cheese. Regional preparation may vary, but it typically does not undergo a ripening or maturation process. Paneer is a staple in many recipes, and it has a distinct creamy taste and texture.

How Is Paneer Made?

Paneer is traditionally made of buffalo milk, but a blend of both buffalo and cow’s milk is also a viable alternative for manufacturers nowadays. Pure cow’s milk paneer is also possible, but the texture differs slightly, and it will have a notably lower fat content.

Many types of cheese make use of rennet, an enzyme derived from the stomachs of cows. Because Hinduism is prominent in India, however, cows are held sacred and some people do not make use of rennet. Instead, the cheesemakers add natural food acids, such as vinegar, lime/lemon juice, dahi (yogurt), or citric acid to hot milk.

The use of food acid allows manufacturers to “break” the milk, making it possible to separate the whey from the curds. They will then proceed to drain the curds in cheesecloth or muslin to remove excess water. After draining, they allow the curds to sit in chilled water to improve their texture. The end product is a soft, fluffy, and creamy cheese that’s firm enough to cut into blocks. Paneer’s texture is akin to firm tofu, and it’s a non-melting cheese that retains its shape even in high temperatures.

The Origins of Paneer

The word “paneer” comes from the Persian term panir, which means “cheese.” Its origins are often the subject of debate, with roots tracing back to Ancient Indian, Portuguese-Bengali, and Afghan-Iranian origins. Other theories state that, like the word itself, paneer spread throughout the Indian subcontinent under the Muslim rule through the Persians.

How to Serve and Eat Paneer

Paneer is popularly eaten in cubes or slices. It’s often prepared through frying, such as in karahi paneer. This highly versatile cheese can also be eaten in various ways, such as crumbling it over dishes or eating it fresh. The taste is mild, creamy, and akin to other fresh cheeses like ricotta or cottage cheese. When served alone, paneer only has a muted taste, which some people may consider bland. This is often because this type of cheese is often sold unsalted.

Homemade paneer is usually the way to go, but some Indian stores and ethnic supermarkets sell commercially produced ones. If you decide to try these out, make sure to immerse them in hot water to soften them. Ready-to-eat paneer can have a rubbery texture if not prepared through heating.

Is Paneer Nutritious?

Paneer is high in protein and essential fats, and it’s also low in carbohydrates, making it a viable meat substitute for those on a vegetarian diet. It also is an excellent source of nutrients such as calcium and vitamin D.

Try Out the Gifts of the Middle East

The versatility, rich history, and nutritional benefits of paneer make it such a famous cheese in north India and its neighbouring countries, such as Pakistan and Bangladesh. Today, it has also found worldwide prominence as well. It’s a must-try cheese for any food lover out there.

If you’re looking for Pakistani restaurants in Vancouver, Canada, Karakoram Restaurant is the place to go. We provide the most decadent flavours of Pakistani and Indian cuisine, complete with the most treasured spices the Middle East has to offer. Take a look at our menu and try out our fine dining experience today!