File:Panir_Paneer_Indian_cheese_fresh.jpg · Wikimedia Commons · See Wikimedia Commons
paneer
Sign in to savePaneer () is a fresh acid-set cheese, common in South Asian cuisine, made from cow milk or buffalo milk. It is a non-aged, non-melting soft cheese made by curdling milk with an acid, such as lemon juice or citric acid. Paneer was predominantly used in north Indian dishes and is commonly used throughout India due to its versatility as an ingredient in diverse dishes.
Key facts
- Food.name
- Paneer
- Food.image
- Panir Paneer Indian cheese fresh.jpg
- Food.caption
- Paneer
- Food.alternate_name
- Ponir, Indian cottage cheese
- Food.region
- South Asia
- Food.type
- Cheese
- Food.main_ingredient
- Cow or buffalo milk
via Wikipedia infobox
Wikidata facts
- Has part
- milk
- Country of origin
- India
- Location
- Bangladesh
- Image
- Panir Paneer Indian cheese fresh.jpg
Show 3 more facts
- Commons category
- Paneer
- different from
- chhena
- location of creation
- Indian subcontinent
Sources (3)
via Wikidata · CC0
~7 min read
Encyclopedic overview
6 sectionsContents
- Etymology
- History
- Nutrition and preparation
- Culinary use
- See also
- References
Paneer () is a fresh acid-set cheese, common in South Asian cuisine, made from cow milk or buffalo milk. It is a non-aged, non-melting soft cheese made by curdling milk with an acid, such as lemon juice or citric acid. Paneer was predominantly used in north Indian dishes and is commonly used throughout India due to its versatility as an ingredient in diverse dishes.
Its origins are not known, with doubtful references in the Vedas of ancient India; other theories include a Persian origin and a Portuguese introduction of the use of acid to form cheeses in the 17th century.
Excerpted from Wikipedia’s “paneer” article, available under the CC BY-SA 4.0 licence.