Fresh cheese
Paneer
South Asia (India, Pakistan, Bangladesh). A long-standing fresh cheese of the subcontinent; precise origin is not well documented.
Profile
- Milk
- Cow's or buffalo milk (buffalo gives a richer, softer paneer).
- Pasteurisation
- Milk is boiled during making, which also kills harmful bacteria.
- Texture
- Firm, springy, sliceable; doesn't melt — it softens and browns.
- Flavour
- Mild, milky, faintly sweet.
- Aroma
- Fresh milk.
- Rind
- None.
- Typical maturation
- None
Tasting & pairing
Taste plain and pan-browned: notice the milky sweetness and how browning adds nuttiness. Use the tasting wheel.
Food
- Spinach (palak)
- Tomato-cream gravies
- Peas
- Tandoori spices
- Mint chutney
Drinks (non-alcoholic)
- Sweet or salted lassi
- Masala chai
- Fresh lime soda
Storage: Refrigerate in a sealed container (or under water changed daily); homemade best within 2–3 days.
How it's made
- Method
- Milk is brought to the boil, curdled with lemon juice, vinegar or sour whey, drained in cloth and pressed into a block.
- Cultures
- None — acid and heat set it.
- Coagulation
- Acid and heat
- Curd handling
- Curds gathered in muslin and rinsed briefly to remove sourness.
- Pressing
- Pressed under a weight 1–3 hours for a sliceable block.
- Salting
- Usually unsalted.
- Ageing
- None — eaten fresh.
At home: Beginner home make
One of the easiest cheeses: milk, acid, cloth, 45 minutes.
Recipes on FriendsPantry that use it
Sources
- Cheese Making Technology e-book — University of Guelph, Food Science
- Molds on Food: Are They Dangerous? — USDA Food Safety and Inspection Service
Guidance changes: check the source for current wording. Original text; figures quoted from the sources where stated.