What's paneer?
Paneer is an Indian cheese that’s made from curdled cows milk. Unlike other cheeses, it doesn’t melt and retains its shape. It has a very subtle flavour and absorbs the flavours of spices and sauces very well. It could be compared to tofu or halloumi for its texture and resilient shape. This vegetarian cheese can now be found in most supermarkets served in pre-cut cubes or in a block.
Paneer is commonly served in dishes like Mattar Paneer, Palak Paneer and Butter Masala.
How to cook paneer
Paneer is a fresh cheese so it can be eaten straight from the fridge but we’d recommend cooking it to give it more flavour and texture.
We like to toast the paneer on a low-medium heat before adding it into dishes to give it some colour and add a crispy texture to the outside while having a softer inside texture.
Paneer can also be cut into cubes then added straight into dishes to warm through. This will give the paneer a soft texture.
How to make paneer
Paneer can be made easily at home using only 2 ingredients: whole milk and lemon juice. We'd recommend using 1-11/2 tbsp lemon juice per litre of full fat milk.
Rafi would recommend using the leftover whey by making a drink with it. She recommended drinking it hot with salt and pepper and a few drops of lemon juice. Or serving it cold with a pinch of salt and honey.
