If you’ve only ever eaten paneer from a sealed supermarket block, fresh paneer can feel like a different food altogether.
It starts with the milk
Paneer is milk, a gentle coagulant and water — that’s all. Because the recipe is so simple, the quality of the milk shows in every bite. Full-cream milk gives a soft, creamy, melt-in-your-mouth texture.
Nothing added to stretch it
Some paneer gets starch or fillers to add weight and firmness. Ours doesn’t. That’s why it is softer, and why it needs to be eaten fresh.
Keep it cold, use it soon
Store paneer at or below 4°C and use it within 7 days. Don’t freeze it — freezing changes the texture. For the softest result in curries, add it in the last few minutes of cooking.