Paneer

Indian food · cheese · vegetarian

Made from milk. Paneer is created by adding acid like lemon juice or citric acid to warm cow or buffalo milk, which makes the milk separate into curds and liquid whey.

Doesn't melt. Unlike mozzarella or cheddar, paneer is a special kind of cheese that stays firm and chunky even when you cook it, so it's perfect for frying or grilling.

Popular in India. Paneer is used all over India, but it's especially important in North Indian cooking where it appears in curries, kebabs, and many vegetarian dishes.

Fresh and soft. Paneer is young cheese that's eaten fresh, not aged like other cheeses, which gives it a mild flavor and crumbly texture.

Great for vegetarians. Because paneer comes from milk and not meat, it's a popular protein choice for vegetarian and vegan cooks throughout India and South Asia.