Dairy
Paneer Buffalo
Buffalo paneer is acid-set, pressed fresh cheese from buffalo milk common in South Asia. Extra milk fat makes cubes creamier than lean cow paneer while still holding shape in curries and grills. Cube for saag, tikka, or matar paneer; pan-sear until golden. Paneer does not melt into stretch. Keep cold in water or whey and use within days.
Track this ingredient
Unit
Characteristics
Preparations
CubedCurriedFriedGrilled
Traits
Acid SetCreamyFirmHeat StableMildPressed FreshWhite
History
IN
South Asian acid-set cheeses from buffalo and cow milk supported vegetarian cooking.
IN
Urban dairy plants scaled paneer using abundant buffalo milk.
Buffalo paneer stayed the richer preferred style for many Indian kitchens.