Yogurt, lime or vinegar the best ingredient for making paneer? Expert reveals

Making paneer at home is easy, but the various options can cause decision fatigue. Should you prioritise health benefits and settle for a bland taste, or opt for a zingy option that adds flavour to your cottage cheese?

Indianexpress.com spoke to experts to uncover the pros and cons of using yogurt, lime, and vinegar to make paneer and to figure out the best option.

“Each curdling agent—yogurt, lime, or vinegar—has its pros and cons when making paneer. Yogurt gives a mild taste and softer texture, but may not be suitable for people with lactose intolerance or dairy allergies,” shared Veena V, dietician at Aster Whitefield Hospital, Bangalore.

“It takes more yogurt to achieve the same curdling effect as lime or vinegar, making the process slower,” said Reshma A M, consultant nutritionist at SPARSH Hospital, Bangalore.

“Lime is quick and effective in making paneer, significantly reducing the required time and adding a slight tangy taste that enhances its flavor. However, if not rinsed well, the paneer can end up tasting overly tangy. Lime also requires careful handling to avoid altering the texture of the paneer too much,” Reshma said.

According to her, vinegar is an efficient and quick option with no effect on the taste of paneer due to its neutral flavor. However, it may result in a firmer texture, necessitating accurate measuring to prevent excessive acidity.

Yogurt is believed to be the best option among the three healthier than the rest since it contains probiotics that promote gut health. (Source: Freepik)

Are these ingredients safe to use?

Veena warned people with lactose intolerance or dairy allergies against using yogurt, as it can cause digestive discomfort or allergic reactions.

“Lime can trigger citrus allergies, sensitive stomachs, or acid reflux, but it is generally safe for most people due to its acid content. However, those with citrus allergies should be cautious, as they might have a severe reaction, especially on an empty stomach,” she said.

She also mentioned that vinegar is mostly harmless, except for those with heartburn or sensitive stomachs. People allergic to acetic acid should avoid it.

“The pungent aroma of vinegar might linger if not washed thoroughly. People with acid sensitivity or those following a low-acid diet should use vinegar sparingly,” said Reshma.

Which is the best option?

“Yogurt is believed to be the best option among the three for health reasons, as it contains probiotics that support gut health and helps create a tender and easily digestible product,” said Veena.

Reshma shared that the simplest way to make paneer at home is by boiling milk and adding your preferred curdling agent. As the milk boils, it separates into solids. Once fully curdled, drain it using a muslin cloth. A bonus tip: Pouring cold water over the finished paneer prevents further curdling and ensures it doesn’t turn too hard.

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