Paneer

cheese · Indian food · dairy

Made from milk. Paneer is created by heating cow or buffalo milk and adding an acid like lemon juice or citric acid to make the milk curdle into solid curds and liquid whey.

Doesn't melt. Unlike most cheeses, paneer stays firm when heated, so it keeps its shape perfectly when you cook it in curries, fry it, or grill it.

Star of north India. Paneer is especially popular in northern Indian dishes like palak paneer (spinach and cheese) and paneer tikka (spiced grilled cubes), but people throughout India use it in countless ways.

Super versatile. You can crumble paneer into dishes, cube it, slice it, or even make desserts with it because it works in both savory and sweet foods.

Always fresh. Paneer is a fresh cheese that doesn't age, so it's made and eaten quickly, which means it tastes bright and mild.