What Is Paneer Called in English? The Simple Truth About This Indian Cheese

Ever stared at a recipe that calls for paneer and wondered-what do we say paneer in English? You’re not alone. Many people assume it’s just ‘Indian cheese,’ and while that’s close, it’s not the whole story. Paneer doesn’t have a direct English name because it’s not the same as the cheeses you find in your local supermarket. It’s a fresh, unaged, non-melting cheese made by curdling milk with lemon juice or vinegar. And if you’re trying to cook Indian food at home, knowing what paneer really is-and how to make it-changes everything.

Paneer Isn’t Just ‘Indian Cheese’-It’s Something Unique

Calling paneer ‘Indian cheese’ is like calling sushi ‘Japanese rice.’ It’s technically true, but it misses the point. Paneer is made by heating milk and adding an acid like lemon juice, vinegar, or even yogurt. The curds form, you drain them, press them lightly, and you’ve got a soft, firm, crumbly cheese that holds its shape when fried, grilled, or simmered in gravy. Unlike cheddar or mozzarella, paneer doesn’t melt. That’s why it works so well in dishes like palak paneer or paneer tikka-because it stays in cubes, soaking up flavor without falling apart.

There’s no single English word for this. You won’t find ‘paneer’ on a cheese label in New Zealand or the U.S. Most grocery stores label it as ‘Indian cottage cheese’ or just ‘paneer’ in the international aisle. But if you’re reading a recipe that says ‘paneer,’ and you don’t have it, you need to understand what you’re replacing-not just grabbing any soft cheese.

Why You Can’t Substitute Mozzarella or Ricotta

People often try to swap paneer for ricotta, cottage cheese, or even mozzarella. That’s where things go wrong. Ricotta is too wet and crumbly-it falls apart in curry. Mozzarella melts into a stringy mess. Cottage cheese has too much liquid and a grainy texture. Even tofu, sometimes suggested as a substitute, lacks the milky richness and firm bite that paneer delivers.

Here’s what actually works as a substitute if you can’t find or make paneer:

• Extra-firm tofu (pressed and pan-fried)-for texture, not flavor. It absorbs spices well but won’t taste like dairy.
• Homemade paneer-the only true substitute. It takes 15 minutes and costs less than $2.

There’s no magic cheese from the West that replicates paneer. That’s why so many Indian households make it fresh every week. It’s not a luxury-it’s a staple.

How to Make Paneer at Home (Seriously, It’s Easier Than You Think)

You don’t need a cheese press or special equipment. All you need is:

• 1 liter of whole milk (full fat-this is non-negotiable)
• 3-4 tablespoons of lemon juice or white vinegar
• A cheesecloth or clean cotton towel
• A colander and something heavy to press it with (a cast iron skillet works)

Here’s how:

1. Pour the milk into a pot and heat it on medium until it just starts to boil. Don’t walk away-milk burns fast.
2. Turn off the heat. Add lemon juice or vinegar, one tablespoon at a time, stirring gently. You’ll see white curds separate from yellowish whey. Stop adding acid once the curdling stops.
3. Line a colander with cheesecloth and pour the mixture in. Let it drain for 5 minutes.
4. Gather the corners of the cloth and tie them into a bundle. Place it on a plate, put a heavy pan on top, and press for 1-2 hours. The longer you press, the firmer it gets.
5. Unwrap, cut into cubes, and use immediately-or store in water in the fridge for up to 3 days.

Done. You just made paneer. No fancy tools. No waiting. No cost over $1.50.

Why Homemade Paneer Beats Store-Bought

Store-bought paneer often has additives-stabilizers, preservatives, even baking soda to make it look whiter. It’s usually softer, more watery, and lacks that clean, milky taste. When you make it yourself, you control the texture and flavor. Homemade paneer is denser, chewier, and absorbs spices like a sponge. That’s why restaurant-style paneer dishes taste so much better than what you get from the plastic-wrapped block.

Also, homemade paneer doesn’t need to be soaked in water before cooking. Store-bought often does, because it’s been sitting in brine. Your version? Ready to fry, grill, or toss into gravy right away.

What to Do With Your Paneer

Once you’ve made it, here are the best ways to use it:

• Paneer tikka-cubes marinated in yogurt, ginger, garlic, and spices, then grilled. Serve with mint chutney.
• Palak paneer-spinach and paneer in a creamy, spiced sauce. A weeknight classic.
• Paneer bhurji-scrambled paneer with onions, tomatoes, and turmeric. Better than eggs.
• Paneer stuffed parathas-flaky flatbreads with spiced cheese inside. Perfect breakfast.
• Grilled paneer skewers-brush with oil, char on the grill, drizzle with lemon. Simple, satisfying.

Paneer is the Swiss Army knife of vegetarian cooking. It’s mild enough to work with bold flavors, firm enough to stand up to heat, and endlessly versatile.

Where to Find Paneer If You Don’t Want to Make It

If you’re in New Zealand, Australia, the UK, or the U.S., look for it in:

• Indian or South Asian grocery stores (best quality)
• Large international supermarkets (often near tofu or dairy alternatives)
• Specialty cheese shops (sometimes labeled as ‘Indian cottage cheese’)

Check the ingredients. Pure paneer should only have milk and acid. Avoid anything with additives like carrageenan, guar gum, or sodium bicarbonate. Those are signs it’s been processed to extend shelf life-and it won’t taste as good.

Final Answer: What Do We Say Paneer in English?

You don’t say it in English. You say ‘paneer.’

It’s not a translation problem-it’s a cultural one. Paneer isn’t a copy of Western cheese. It’s its own thing. And that’s why the best thing you can do is learn to make it. Once you do, you’ll never go back to the store-bought version. You’ll understand why it’s called paneer-and why it belongs in your kitchen.