Paneer derives from a Middle Eastern word meaning “all cheese,” but Paneer has become largely regarded as Indian Cottage Cheese.
In India and other regions of the world, Paneer cheese is often made of buffalo milk but in the west, it is most commonly made from cow’s milk. Like Queso Fresco, it is heated and curdled using some sort of acid, and then strained and pressed.
Paneer cheese is not aged in any way, nor does it melt. Because of this, it is ideal for deep frying, grilling, and stewing, as it is often found in Indian street-food culture.
Paneer soaks up marinades and broths well and because of its mild and slightly sweet nature, it goes great with spicy sauces, soups, stews, gravies, and curries.
Paneer does have a slightly sweet, mildly salty flavor and a dry, crumbly texture that lends itself well to other bold flavors, which is why Paneer is often served with rich, spicy curries and broths.
Paneer is also much drier than other cheeses like it, as it is pressed and strained multiple times, and even shocked in cold water, during the production process. Because Paneer is not aged and only contains a few ingredients, it is often very affordable.
It keeps for several weeks as long as it is sealed, and once opened it spoils quickly, so keep this in mind when shopping for your Paneer recipes.
Since Paneer is used in so many Indian recipes, it is often readily available in grocery stores and marketplaces, but if you cannot find it, here are some great alternatives to try:
Feta cheese is quite salty and comes in a variety of densities ranging from dry and firm, to soft and crumbly.
Feta is salt brined so its salt content can be much higher than Paneer, which isn’t a problem for some recipes, but if you are unsure if your recipe is salty already, it may be a good idea to rinse and/or soak the Feta to rid it of some of its salt before using it as a substitute.
Feta is the same color, and texture and is typically around the same price as Paneer, however, Feta is a cheese that melts whereas Paneer is not, so if you are planning on making a stew or curry, we recommend one of the other substitutes on this list… but Feta is a great place to start for some yummy Paneer inspiration!
No. Feta is a brined sheep’s milk cheese with a lower water content from Greece. Paneer is a South Asian cheese made from cow’s milk curdled with an acid (like cottage cheese) and is less dense with higher water content. The two are about as similar as cheddar and chèvre.
Regular Cottage Cheese
Some versions of Paneer are quite soft like regular cottage cheese, and when a recipe calls for this type, regular cottage cheese will certainly do the trick!
This is true for Indian-style fritters that use Paneer as a base, but you can also invent your own recipes using cottage cheese as a Paneer substitute!
Although Paneer contains dairy, meaning it is unsuitable for anyone who doesn’t consume milk products, Paneer recipes can easily swap out the dairy for cubed firm tofu!
To create a cheesy effect, simply drain the tofu well and press it between two paper towels until it is quite dry on the outside.
Then, cube the tofu into a small bowl and add a generous pinch of fine salt. This is, of course, not Paneer cheese, but the tofu will absorb flavorings just like Paneer and will offer a firm bite when stewed all day, so it really is the perfect non-dairy option for Paneer on the market!
Queso Fresco or Queso Blanco
Similar to Feta cheese, Queso Fresco is a soft, pure white, crumbly cheese that is mild and salty, making it a perfect substitute for Paneer cheese!
This raw cow’s milk cheese is often made from scratch, in people’s homes, by curdling and pressing milk. It is similar to Paneer in the sense that it does not melt, but it is not quite as firm as Paneer and therefore might break down a bit if you’re planning on cooking it for a long time.
Like Paneer, Halloumi is a non-aged, non-melty cheese that is very popular in other areas of the world, particularly in Cyprus and the Middle East, for its high melting point.
Halloumi can be fried, grilled, and even sauteed without melting, which makes it an excellent and versatile cheese, especially for vegetarians. When fried, its texture remains the same so it is perfect for a samosa or other deep-fried Indian foods.
It is also perfect for stewing for those all-day curries because Halloumi will hold its shape and absorb whatever flavor you are adding to it. Halloumi gets our vote as the best Paneer substitute…
The only difference is that Halloumi tends to squeak when you’re eating it so your most knowledgeable cheese guests might be able to tell.
Can We Use Feta Cheese as Paneer?
FAQ
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