Paneer

Paneer is a fresh cheese made by curdling milk with an acid and draining the curds. It remains firm rather than melting when heated, making it useful in South Asian cooking.

Acid coagulation: The formation of solid milk proteins when acid lowers milk’s pH. Paneer forms when added acid makes milk proteins aggregate into curds.
Palak paneer: An Indian dish of paneer served in a seasoned spinach-based sauce. It pairs paneer’s mild flavor and firm cubes with a richly seasoned vegetable sauce.
Milk: A nutrient-rich liquid produced by mammals to nourish their young. Milk supplies the proteins and fat from which paneer is made.
Chhena: A fresh South Asian cheese made by acid-curdling milk and draining the curds, often left soft and moist. Chhena shares paneer’s basic method but is typically less pressed and more pliable.
Casein: A family of milk proteins that forms particles called micelles and supplies most cheese curds. Acid disrupts casein micelles, producing the curds that become paneer.
Shahi paneer: A North Indian curry of paneer in a rich, often nut- or cream-based sauce. This dish shows paneer in a luxurious sauce rather than a vegetable-based one.
Citric acid: A naturally occurring organic acid found in citrus fruits and used in food preparation. It can acidify hot milk and trigger the curdling needed for paneer.
Cottage cheese: A fresh cheese made of loose curds, usually mixed with cream or milk. Its loose, moist curds contrast with paneer’s pressed, sliceable block.
Curdling: The separation of milk into solid protein-rich curds and liquid whey. Visible curdling marks the transformation of milk into paneer’s raw material.
Paneer tikka: Marinated paneer pieces grilled or roasted, often with vegetables and spices. Paneer’s firmness lets it be marinated and cooked directly over high heat.

Linked from 2 pages

Punjabi cuisineRelated: Paneer is a familiar source of protein in Punjabi vegetarian dishes.