Paneer | Soft and Creamy

Paneer, the soft and creamy Indian cheese, is a staple in many beloved dishes like Paneer Butter Masala, Palak Paneer, or Paneer Tikka. This versatile cheese is celebrated for its mild taste, firm yet tender texture, and ability to absorb flavors. While traditionally made with lemon juice or vinegar, this recipe offers a unique twist by using natural yogurt, resulting in an extra smooth and creamy texture without the sharpness of acid.

Working Time 15 Min.

Cooking Time 10 Min.

Level easy

Paneer, as a versatile ingredient, has been embraced in various ways across India, reflecting the diversity of regional cuisines.

Recipe from Andrea

Paneer | soft and creamy

The standout feature of this paneer recipe is the use of natural yogurt instead of acidic agents like vinegar or lemon juice. This method ensures a gentle curdling process, producing a paneer that is soft, creamy, and free from the tangy aftertaste often associated with the acidic versions. The yogurt imparts a subtle richness, making this paneer ideal for dishes that require a delicate balance of flavors.

Why Yogurt-Based Paneer Stands Out

Yogurt-based paneer is particularly prized for its creamy consistency. It is less crumbly than its vinegar or lemon-based counterparts, making it perfect for grilling, frying, or adding directly to curries. The gentle curdling process also ensures a higher yield and a softer texture.

Health Benefits of Paneer

Paneer is a rich source of protein, calcium, and essential nutrients. Yogurt-based paneer retains beneficial probiotics from the yogurt, promoting gut health. It’s a wholesome option for vegetarians and can be enjoyed as part of a balanced diet.

Tips for Perfect Paneer

Use Full-Fat Milk: Always opt for full-fat milk to ensure a creamy texture and a better yield.
Gentle Heat: Keep the flame low while curdling to avoid overcooking, which can make the paneer rubbery.
Rinse Thoroughly: Washing the curds ensures there’s no residual sourness from the yogurt.
Adjust Pressing Time: For firmer paneer, press for a longer time; for softer paneer, press lightly.

Different Preparations of Paneer Across India

Paneer, as a versatile ingredient, has been embraced in various ways across India, reflecting the diversity of regional cuisines. Here’s a look at the distinctive preparation methods and regional preferences for paneer:

1. Fresh Paneer: North India’s Classic

In North Indian cuisine, paneer is a cornerstone ingredient, particularly in states like Punjab and Uttar Pradesh. Here, it is typically prepared fresh, without additional pressing, to maintain its softness. This paneer is used in gravies such as Paneer Butter Masala, Palak Paneer, and Matar Paneer, where its delicate texture absorbs the rich, creamy sauces infused with spices.

2. Grilled or Tandoori Paneer

Regions with a strong tandoor culture, such as Punjab, excel at creating dishes like Paneer Tikka. Marinated in spiced yogurt and grilled over charcoal, this method highlights paneer’s ability to hold its shape while absorbing smoky flavors. This style of preparation is popular in North and Central India.

3. Fried Paneer: Western India’s Take

In Gujarat and Maharashtra, paneer is often lightly fried before being added to dishes. This creates a firmer texture that pairs well with sweet or tangy gravies, like those in Paneer Bhurji or Shahi Paneer, which are balanced with nuts, cream, or dried fruits.

4. Paneer as a Stuffing

In regions like Bengal, paneer (called chhena locally) is transformed into a filling for parathas, samosas, or even sweets like Sandesh and Rasgulla. In savory applications, stuffed Paneer Parathas are a breakfast staple in North India.

5. Paneer in South Indian Cuisine

Though less traditional, paneer is increasingly being incorporated into South Indian recipes. Dishes like Paneer Dosa or Paneer Chettinad fuse the mild flavor of paneer with spicy, coconut-based gravies, showcasing South India’s flair for innovation.

Regional Preferences for Paneer in India

North India: Paneer dominates, appearing in most vegetarian curries, tikkas, and stuffed bread dishes.
East India: Focuses on softer, crumbled paneer (chhena) for both savory and sweet preparations.
West India: Uses fried paneer in rich, nutty gravies for a texture contrast.
South India: Adapts paneer to regional flavors, such as tamarind, curry leaves, and mustard seeds.
Each region’s culinary traditions shape the way paneer is prepared and celebrated, making it one of the most versatile and beloved ingredients in Indian cuisine.

Working time	Cooking Time	Niveau
15 Min.	10 Min.	simple

Ingredients:

3 liters full-fat milk (preferably fresh for the best yield)
500 g natural yogurt (unsweetened, plain)

Instruction:

Heat the Milk: Pour the milk into a large, heavy-bottomed pot. Heat it over medium flame, stirring occasionally, to prevent it from sticking or burning at the bottom. Bring the milk to a gentle boil.
Add the Yogurt: Once the milk boils, reduce the heat to low. Gradually add the yogurt, stirring constantly. You’ll notice the milk curdling slowly as the whey separates from the curd.
Curdling the Milk: Continue stirring gently until the whey is a light greenish color. If the milk doesn't curdle completely, add a bit more yogurt and stir.
Strain the Curd: Line a colander with a clean muslin or cheesecloth. Pour the curdled milk into the cloth to strain the whey. Rinse the curds under cold water to remove any remaining yogurt smell.
Press and Shape: Gather the cloth into a bundle, twisting the top to squeeze out excess whey. Place a heavy object (like a pot or pan filled with water) on top of the bundle for 30–40 minutes to form the paneer into a block.
Cut and Use: Once pressed, your paneer is ready! Cut it into cubes or slices as needed.

Instruction Video for Help

3 Tips for Serving

In Curries: Use this paneer in rich gravies like Korma or Makhani for a luxurious texture.
Grilled: Marinate the paneer cubes with spices and grill for a smoky, delicious appetizer.
Salads: Dice the paneer and toss it with fresh greens, cucumbers, and a light vinaigrette for a refreshing salad.

FAQ's Find all your Answers about Chocolate Peanut Crisps here:

Can I use low-fat milk instead of full-fat milk?Yes, but the paneer will be less creamy and might yield a smaller quantity.

2. What type of yogurt is best for this recipe?Use plain, unsweetened natural yogurt. Avoid flavored or sweetened varieties.

3. Can I store yogurt-based paneer?Yes, store it in an airtight container submerged in water. Keep refrigerated and consume within 2–3 days.

4. Is this paneer suitable for frying or grilling?Absolutely! Yogurt-based paneer holds its shape well and is excellent for frying or grilling.

5. What can I do with the leftover whey?Whey is nutrient-rich! Use it to knead dough, add it to soups, or blend it into smoothies.

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