All about Paneer

The Indian subcontinent (India and neighboring countries) is unique in the presence of the cheese paneer. A a soft, white, non-processed cheese, it is used extensively on the Indian culinary table.

There are various theories about how paneer came to India. Cheesemaking in India traces its roots to the Indus Valley Civilization, in which milk was curdled using a variety of barks, berries and yogurt. While not all Asian regions have ancient cheese products, paneer came about due to the domestication of the cow and the high reliance on the cow’s milk for sustenance in India. Cow’s milk is also used in other products such as natural yogurt and ghee.

The Aryan people who subsequently invaded the region, put a stop to this practice as they held the cow in high esteem and felt it was taboo to curdle or “spoil” its milk.  K.T. Acharya, an eminent food scientist and historian, in his book Indian Food: A Historical Companion mentions that paneer and the concept of curdling milk came to India via the Portuguese in Bengal. Other theories suggest that the Persian and Afghani rulers introduced paneer, and this theory is supported by the name paneer which is similar to the word peynir a generic word for cheese in Persia. Both theories believe that paneer came to India around the 16th  or 17th Centuries. Interestingly, currently, the fresh curds called chenna is used extensively in Bengali sweets and the pressed variety called paneer is popular in northern India where the Central Asian culinary influence is very prevalent.

Paneer is made by curdling milk with lime or lemon juice or in a pinch with white vinegar. The completely vegetarian process worked well with the religious restrictions making this a great vegetarian protein alternative. Making homemade paneer at home is not difficult and the end product is vastly superior to the rubbery texture of most commercial paneer. After curdling the milk, the whey is drained from the milk solids, which are gathered and pressed into a firm disc. The cheese is then cut into cubes and used as needed. Traditionally paneer is not seasoned during the preparation process.

Paneer is very versatile and used in many ways; cubes of it are added to curies and sauces, grilled and or pan fried and enjoyed as a snack. It is often used as a breakfast dish because of its mild taste and high protein content. It can be crumbled and added to salads, or used along with cheeses like mozzarella for pizza toppings.  

The classic way to use paneer is to cut the cubes and use them in a variety of sauces, signature paneer dishes are:

Saag Paneer – paneer in a creamed spinach sauce

Paneer Makhani – paneer in a tomato cream and fenugreek sauce

Paneer Matar – paneer cooked with tomatoes and green peas

Paneer Tikka – marinated paneer kebabs

In addition, paneer is also mixed into rice dishes to make layered rice dishes called biryani, and stuffed into breads to make paneer parathas.

The whey from preparing the paneer is highly nutritious and a good source of nutrients. You can reserve the whey and add it to drinks and smoothies. It can also be added to breads while kneading in lieu of other liquids.

Milk

In India, paneer is often made with buffalo milk for its higher fat content. 

I use whole pasteurized milk with a little half and half, to add some extra richness. I prefer not using ultra pasteurized milk as it takes a little longer to curdle and makes it trickier to get the right consistency.  You can add some cream for a richer taste, but I would not do more than 30% of the volume.  

If you want to keep the fat level lower, you can use just the milk, however I would not use low fat milk.

Curdling Agent

Lime or lemon is best for curdling the milk, they both add a brightness along with the right amount of acid to separate the cheese curds from the whey. You can see the process in this video.

Equipment

There really is no special equipment needed to make paneer. All you will need is,

·       Heavy bottomed pot for boiling the milk

·       Cheesecloth

·       Colander

·       Plate

·       Heavy weight to press down the paneer (You can use a bowl filled with water)

Paneer Recipe

Ingredients

1 gallon whole milk (use organic milk for best results)

½ gallon half and half

3 limes or lemons

Instructions

Place the milk and half and half in a heavy bottom pot. The pot should be large enough to hold the milk and allow room for the milk to come to a rolling boil. Heat the milk mixture gradually allowing it to come to a rolling boil. This is important for the right texture. Stir the milk occasionally while it is heating, it is important to ensure that it does not stick to the bottom of the pot.

In the meantime cut the limes and lemons into halves and remove the seeds. 

Line the colander with the cheesecloth and place over a container to gather they whey. 

When the milk reaches a rolling boil, turn off the heat. Squeeze in the lime or lemon juice, using half a lime or lemon at a time, stir in the juice. Eventually the milk will separate into milk solids and greenish whey.

Pour this mixture over the colander, and allow most of the liquid to drain out. Gather the paneer into a round disc, about 1 inch in thickness.

Place on a plate. Cover with another plate and put something heavy over the plate. Let it rest for about 3 to 4 hours. 

Remove the weight and the covering plate. Remove the disc, cut into 1 inch cubes and use as needed.

The paneer can be stored for up to 1 week in the refrigerator.

Simple Serving Idea

A very simple and flavorful way to serve the paneer is to toss the cubes in salt, olive oil, freshly ground black pepper and lime juice. You can add in some fresh chopped cilantro and mint for good measure.