Preparation info
  • Makes

    1 lb

    • Difficulty


Appears in
Season: Big Flavors, Beautiful Food

By Nik Sharma

Published 2018

  • About

One of the easiest cheeses to make, and the only one used in Indian cooking, paneer requires two ingredients: milk and an acid, such as lemon juice. I don’t use fat-free milk because the curd doesn’t hold up as well when the paneer forms. Unlike regular cheese, paneer doesn’t melt; it holds its shape when heated. You can crumble it and use it as a topping in salads, or add chunks to stews, or even roast cubes with vegetables for a salad.