Paneer is made without rennet, by curdling hot milk with lemon or lime juice, vinegar, yoghurt or citric acid. Cubed paneer should be firm so that it doesn’t crumble easily, but not hard, and you should judge a paneer dish by how soft and fluffy the cheese is.
An Indian cottage cheese, it is bland in taste which allows absorption of salt and spices or herb flavouring upon cooking. It is a high protein food.
It is popularly used in curry dishes and is, when wrapped in dough and fried, delightful for snacking. This cheese is often substituted for meat by vegetarian consumers for protein content. It can also be barbequed.