Paneer or cottage cheese is one of the most savored and respected ingredients of Indian food. Rich in protein and calcium, paneer is made from milk and is saltless in taste. Hailing from the Northern Indian state of Kashmir, paneer was used to prepare special dishes earlier on; however, due to its healthy nature and wholesome taste, it has now become an everyday use ingredient.

Paneer is an un-aged, non-melting, acid set type of farmer cheese and quite similar to the fresh mozzarella but lacks the salty flavor as mentioned earlier. Moreover, paneer doesn?t melt while cooking, unlike other types of cheese.

The preparation of paneer is very simple. Prepared from split milk, the paneer is pressed into cubes and sold as slices or chunks. However, the Bengali paneer or chhana is beaten or kneaded just like mozzarella cheese. Used in a wide range of Indian recipes, paneer is indigenous to the Indian subcontinent and is also used in some Southeast Asian and Middle Eastern cuisines. Completely vegetarian in nature it is not mixed with rennet. Paneer is similar in texture and consistency to tofu and either can be used as a substitute for the other.

Here's how you can prepare your own paneer:

1. 1. Add food acid like lemon juice or vinegar to hot milk


2. 2. Separate the curds from the whey


3. 3. Drain the curds in a fine muslin cloth. You can even use cheese cloth


4. 4. Remove all excess water by pressing the curds


5. 5. Now remove the paneer from the muslin cloth and dip it in chilled water for at least 2-3 hours


6. 6. Remove from water and use as required