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Paneer

By Maneet Chauhan and Jody Eddy

5.0

(1)

Photo of blocks of homemade paneer.
Photo by Linda Xiao

Paneer is a fresh farmhouse-style cheese that is virtually the only cheese consumed in India. It’s made from cow’s milk and has a slightly tangy, subtly salty flavor with a texture similar to tofu. Premade paneer is available in Indian markets, but it’s also a breeze to make at home using only three ingredients: milk, lemon juice, and salt. It works best to use whole milk because it enables the curds and whey to separate easily. The whey that results from making paneer is frequently seen as a by-product to be discarded, but I love using it as a meat tenderizer, adding it to smoothies, or drinking it just like I would a glass of milk. It’s loaded with antioxidants and has an appealing tangy flavor similar to buttermilk. Paneer is best consumed right away but will keep in a covered container in the refrigerator for up to 3 days.

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