Paneer: The Indian Cottage Cheese You Need in Your Kitchen

When you think of Indian food, you probably picture rich curries, fragrant spices, and that soft, squishy cheese that holds its shape no matter how long it simmers—that’s paneer, a fresh, unaged cheese made by curdling milk with lemon juice or vinegar. Also known as Indian cottage cheese, it doesn’t melt like Western cheeses. Instead, it browns, grills, and absorbs flavor like a sponge—making it the backbone of dozens of classic dishes.

Unlike cheddar or mozzarella, paneer is made without rennet or aging. You heat milk, add acid—lemon juice, vinegar, or even yogurt—and the curds separate. Then you press them into a block. It’s simple, cheap, and you can make it in under an hour. That’s why it’s so common in homes across India, from Delhi to Chennai. And because it’s mild and firm, it works in everything: spicy paneer tikka, creamy palak paneer, even sweet desserts like rasgulla. It’s vegetarian protein that doesn’t need fancy tools or long prep.

People often ask if paneer is better than cheese. The answer? It depends. Paneer has less fat and sodium than most processed cheeses, and it’s lower in lactose if you drain it well. But cheese brings funk, melt, and complexity that paneer can’t match. That’s why you’ll find recipes asking for paneer substitutes, like halloumi or queso blanco, when paneer isn’t available. These alternatives hold up in heat, just like paneer, so your curry won’t turn into a soup. And if you’re curious how it’s made, there’s a whole science behind why lemon juice curdles milk, turning liquid into solid cheese—it’s not magic, it’s pH.

You’ll find posts here that explain how to make paneer from scratch, what to use when you can’t find it, and how it stacks up nutritionally against real cheese. Some dive into why potatoes show up in biryani (yes, it’s a thing), while others break down the exact spice blends that make paneer dishes unforgettable. Whether you’re a beginner trying to figure out why your paneer turned rubbery, or a seasoned cook looking for new ways to use it, this collection has you covered. No fluff. No theory. Just real ways to cook better with paneer.