Paneer is creamy, soft, and perfect for curries, fry ups, or even to top a salad with. It’s easy to make and stores in fridge perfectly.
Paneer is light in flavor and incredibly versatile. I’ll never say it enough, Punjab is a farming community personified. We’re the grain belt, but given that India has nearly 75 million dairy farms, it’s no shocker that we’re a dairy state, as well. We drink milk by the liter and eat butter and cheese by the pound. So it was no shock that when panir came to Punjab with the Mughal empire, that it quickly was adapted to modern day paneer became a staple in the cuisine.
There are a lot of great things about paneer – the best one being that you can make it and eat it right away — no aging or culturing required. It’s also one of the easiest cheeses to make. All you need is milk and lemon juice. When you mix the milk and lemon juice you’ll immediately notice the milk begin to curdle.
It’s not a gooey or melty cheese, so don’t plan on a grilled cheese sandwich, but it’s great for crumbling, sauteing, barbecuing, and frying. Need recipe ideas? Check out paneer tikka, palak paneer, mixed pakora, or paneer tikka masala. Not a fan of those? Consider using it as as a salad topper or stuffing for a bun, samosa, or even substitute for feta.
Fun fact #823: India is the world’s largest producer of milk.
4 servings per container
- Amount Per ServingCalories490
- % Daily Value *
- Total Fat
- Saturated Fat 12.1g 61%
- Cholesterol 80mg 27%
- Sodium 462mg 20%
- Potassium 570mg 17%
- Total Carbohydrate
- Sugars 44.2g
- Protein 32.1g 65%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.