Paneer / Cottage Cheese

Paneer is a fresh cheese. It is used commonly in traditional South Asian cuisines. It is generally called “Chhena” in eastern parts of Indian subcontinent. In India, Pakistan, Nepal and Bangladesh, the use of paneer is more common due to the prominence of milk in their cuisines.


  • It is available in any market and can also be prepared at home.
  • Many dishes can be prepared using paneer and is also healthy.
  • It is loved by children.
  • It consists of a soft malleable consistency.
  • Some of the famous dishes which are made using paneer are : Paneer Butter Masala, Paneer Tikka, Shahi Paneer, Kadai Paneer, Mutter Paneer, Sandesh, Rasmalai, Rasgulla, Paneer Bhurji and many more.

Paneer is prepared from milk. It is prepared by adding some food acid into the hot milk, by which the curds get separated from the whey. Now the curds are drained in muslin cloth and the excess water is thrown away. It is placed under a heavy weight for nearly 2-3 hours. Then it is cut in any shape of your choice.

  • Do not use old or spoiled milk for preparing paneer.
  • Paneer made from the high fat content milk will be tastier.
  • For the better output, that is, good and tasty paneer, use the milk with high fat content.

Paneer is a good source of protein, Vitamin B12, Potassium and Selenium. It is also a good source of Vitamin D, Riboflavin, Calcium and Phosphorus.


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