Paneer cheese is a soft Indian cheese made with acid instead of rennet, making it safe for vegetarians. It can be bought in Indian markets or made easily at home. The cheese is made by separating curds and whey, pressing the curds, and then molding them. Paneer has a delicate flavor and is best eaten fresh.
Paneer cheese is a type of Indian soft cheese made with an acid-setting technique. Because paneer cheese is made with acid, rather than rennet, it is safe for vegetarians to consume, and indeed paneer is a cornerstone of Indian vegetarian cuisine. This cheese is often available in Indian markets and is also extremely easy to make at home; other than being used for Indian food, paneer cheese can be used like any other soft cheese.
Like other cheeses, paneer is made by separating the curds and whey, hollowing out the curds, and then pressing the curds to create a solid block of cheese. Paneer is considered a farmer’s cheese, which means it is soft and is eaten fresh, within a few days of the date it is made. Depending on how the pane is processed, it can be firm enough to dice and fry, or it can be softer and more crumbly. Many people compare paneer to queso fresco, another type of farmer’s cheese.
To make paneer paneer, one liter (four liters) of milk is mixed with about a tablespoon of acid such as vinegar, lime or lemon juice, which will stimulate a reaction that causes the milk to shrink. The temperature of the milk used in paneer cheese is not as crucial as that of rennet-based cheeses; most people simmer the milk, not letting it boil, before adding the acid and stirring slowly. As the milk is mixed, the curd is formed; if not, more acid can be added.
Once the curds begin to form, the milk/acid mixture can be allowed to sit for a few minutes, allowing more curds to precipitate out of the whey. After 5-10 minutes, the mixture should be poured through a cheesecloth-lined colander, dropping the whey and trapping the curds. Then, the ends of the cheesecloth can be brought together and twisted to extract more of the whey. Most people hang their paneer cheese for a few hours to allow for complete drainage.
After draining, the paneer cheese can be pressed into a mould. The longer the cheese is pressed, the firmer it will become; it is recommended to carry out the pressing under refrigeration so that the cheese does not become contaminated. Once the cheese has been pressed for several hours, it is ready to serve.
Traditionally, people don’t process the salt into paneer cheese. This means that it has a very delicate and fresh flavour, but it also means that the cheese does not have a very long shelf life without the preservative action of the salt. Therefore, it is recommended to use or block the tile in a few days.
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