Tofeer? Panofu? Bean Curd and Paneer Mixed

Quite a few people ask me how I make tofu and my usual response is “it’s just like making paneer!” The response is a lot of puzzled looks. Apparently there are quite a few people who don’t know what paneer is, let alone how to make it. But these questions made me ask myself if, since the processes are similar, a mix of tofu and paneer could work…

So what is paneer and how do I make it?

Paneer, also sometimes spelled “panir,” is probably the simplest cheese a person can make, save ricotta (which is made similarly, only it’s not pressed). It’s an Indian cheese not unlike cottage cheese (don’t try to substitute cottage cheese in a paneer recipe though, if you want best results). The process of making this simple cheese is, well, simple. In short, you bring whole milk to a high heat, stirring constantly so it doesn’t scald and stick to the pan. As soon as the milk begins to bubble up, add your coagulant (e.g. lemon juice) and the milk should separate into curds and whey. The curds are what become your paneer after pressing. Remember it’s important to use whole milk as you need the fats present that are lacking in skimmed and semi-skimmed milk.

Rather than tell you exactly how to make paneer when others have already provided paneer recipes of their own, I found an informative video on the process.

One thing I will mention about this video: when they say not to use the cheesecloth you find in stores, that’s not necessarily true. You can use it, but just make sure to fold it over a few times (I’d say 3) first so that it’s not too thin. This is how I make most all of my paneer. Also keep in mind that you can drain the tofu in a number of ways: hang the cloth sack from the faucet and allow it to drain in the sink or wrap it in a tea towel and press it with some heavy books for an hour or so. There’s no prescribed formula!

Since the process is similar, can tofu and paneer be mixed?

The paneer I made used 3 cups of whole milk with about a tablespoon of fresh lemon juice as a coagulant, just to give you an idea of quantity. I made that and set it aside in cheesecloth (not pressed, not draining, just set aside in a bowl to press later). Coupled with that I also made a batch of soy milk with my SoyQuick and coagulated the soy milk with about a teaspoon of nigari dissolved in 1/4 cup of water.

I promise none of this is as complicated as it sounds, and it gets especially easy here. Mix the bean curds and the milk curds together thoroughly in muslin, as you would do if making plain tofu, and simply press as you would to make a firm tofu. I added a bit of salt and black pepper to the mix for flavour, but that’s it. Easy, I swear!

The result? I liked it, and my husband didn’t give me any dirty looks (at least about this). It’s creamy like paneer, so it would be a good substitute for paneer if you’re looking for something a little less creamy and rich. I’m all but married to fresh nigari tofu, so a fresh cheese coupled with that lovely texture is heaven in my eyes. I will make this again.

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