Paneer — fresh Indian cheese made from full-fat milk curdled with lemon juice or vinegar, pressed into a firm block — is the only widely used cheese in Indian cooking and the primary protein of North Indian vegetarian cooking. Its unique property: it does not melt at cooking temperatures. This makes it specific — cubes of paneer can be fried, grilled, or simmered in a curry without losing their form, absorbing the surrounding flavours while maintaining their structural integrity.
- **The milk:** Whole, full-fat — as fresh as possible. The higher fat and protein content produces a richer, more yielding paneer. Low-fat milk produces a dry, crumbly paneer unsuitable for frying. - **The acid:** Lemon juice (produces a slightly more delicate flavour) or white vinegar (cleaner, sharper coagulation). Added to milk at 90°C while stirring — the curds should separate immediately and the whey should be clear. If the whey is still milky: add a small amount more acid. - **The straining:** The curds collected in a muslin cloth, the whey squeezed out. The ball of curds is then tied and pressed under a heavy weight (2–3kg) for 30–60 minutes — the pressing consolidates the curds into a firm block. - **The pressing time determines texture:** 30 minutes: soft paneer (for crumbling or using in desserts); 60 minutes: firm paneer (for frying and grilling); 90 minutes+: very firm paneer (for grilling and crumbling into preparations). - **Frying paneer:** Cubed and fried in oil or ghee at 175°C until golden on all sides. The fried paneer develops a Maillard-browned exterior while the interior remains soft and milky — this combination is specific to paneer and cannot be achieved with any other fresh cheese.
Indian Cookery Course