Paneer Cheese is a fresh cheese frequently used in South Asian Cuisines. Paneer is made by adding an acid like lemon juice to hot milk to separate the curds from the whey. The process is very similar to that of ricotta cheese. The curds are then strained and pressed firm into a block to then cut into cubes.
Paneer does not melt and the texture is very similar to that of halloumi cheese and is mild in flavour, making it a blank canvas, similar to tofu, that is great at absorbing the flavours of spices and seasonings.
As well as being able to use paneer in Indian dishes it can be used in many different ways. You can lightly pan - fry cubes in oil until golden brown and toss them into salads, wraps and sandwiches. Crumbled paneer can also be used to stuff flatbreads, or used the same way you would make a tofu scramble. Shredded paneer can also be dipped into a savoury batter and deep fried to make fritters.