If you’ve ever tried making paneer at home, you know it’s not just cheese-it’s a texture miracle. Soft, crumbly, yet holds its shape when fried or grilled, with a mild, milky flavor that soaks up spices like a sponge. But what if you’re in a pinch? No paneer in the store, no time to make it from scratch, and your curry is waiting? You need a cheese that behaves like paneer-not just tastes similar, but acts like it.
Why Paneer Is So Hard to Replace
Paneer isn’t just another cheese. It’s a fresh, unaged, acid-set cheese made by curdling milk with lemon juice or vinegar. No rennet. No aging. No melting. That’s the key. Most cheeses melt because they’re made with rennet and have a different protein structure. Paneer stays firm even when you fry it, toss it in curry, or grill it on skewers. That’s why mozzarella, cheddar, or even halloumi can disappoint if you’re expecting that same non-melting, bite-sized texture.When you bite into paneer in a dish like palak paneer or paneer tikka, you want it to hold up-not turn into a gooey puddle. That’s the real test.
The Top 3 Cheeses That Come Closest to Paneer
1. Cottage Cheese (Drained and Pressed)
This is the most accessible option if you’re in the UK, US, or Europe. But not just any cottage cheese. You need the kind with large curds, not the watery, processed kind. Drain it in a cheesecloth for 4-6 hours, then press it under a heavy plate or can for another hour. The result? A firm, slightly grainy block that mimics homemade paneer surprisingly well.
Real talk: it’s not perfect. Cottage cheese has a slightly tangier taste and can be a bit more crumbly. But if you’re making a curry and don’t want to wait 2 hours to make paneer from milk, this is your best bet. Use it in paneer butter masala or crumble it over salads.
2. Farmer Cheese
Farmer cheese is cottage cheese’s quieter, firmer cousin. It’s made the same way-acid-set, drained, pressed-but often has less moisture and a smoother texture. You’ll find it in the deli section of most grocery stores, sometimes labeled as “dry curd cottage cheese.”
In my kitchen, I’ve used farmer cheese as a 1:1 swap for paneer in paneer paratha and shahi paneer. It holds shape better than regular cottage cheese and has a cleaner, milkier flavor. It’s not as dense as traditional paneer, but it’s the closest you’ll get without making it yourself.
3. Queso Blanco (or Queso Fresco)
If you’ve ever bought Mexican cheese at the supermarket, you’ve probably seen queso blanco. It’s a fresh, unaged cheese made with acid or rennet, often sold in logs or blocks. It doesn’t melt easily, and its texture is firm but tender-just like paneer.
Queso blanco is my go-to when I’m cooking Indian food and want to keep things simple. It’s available in most major supermarkets now, often near the Latin American foods. The flavor is slightly saltier than paneer, so reduce added salt in your recipe. It works great for grilling, frying, or cubing into curries. In fact, I’ve made paneer tikka with queso blanco and had friends ask if I’d found a new brand of paneer.
Cheeses That Don’t Work (And Why)
Mozzarella
It melts too fast. Even low-moisture mozzarella turns into a stringy mess when heated. You’ll end up with a cheese sauce clinging to your veggies, not cubes of firm paneer.
Cheddar
It’s too sharp. And it melts. And it’s oily. Cheddar will overpower the delicate spices in a curry. Even mild cheddar has a buttery, tangy depth that doesn’t belong in a classic paneer makhani.
Halloumi
It’s the most common mistake. Halloumi holds its shape when grilled-that’s true. But it’s made with sheep or goat milk, has a high salt content, and a squeaky texture that’s nothing like paneer. It’s great for salads or BBQ, but not for Indian curries. The flavor profile is all wrong.
Ricotta
Too soft. Too wet. Too sweet. Ricotta is a spread, not a cube. It falls apart instantly in heat. Don’t even try it.
How to Make Your Own Paneer in Under 30 Minutes
Here’s the truth: if you have milk, lemon juice, and a strainer, you can make paneer faster than you can order takeout. And it’s better than any substitute.
- Heat 1 liter of whole milk in a heavy-bottomed pot until it just starts to bubble-don’t let it boil over.
- Turn off the heat and stir in 2-3 tablespoons of lemon juice or white vinegar. Wait 5 minutes. You’ll see curds form and separate from the whey.
- Line a colander with a clean kitchen towel or cheesecloth and pour the mixture in.
- Rinse the curds gently under cold water to remove the sour taste.
- Gather the edges of the cloth and tie them up. Place a heavy pot or a few cans on top. Let it press for 30 minutes.
- Unwrap. You now have a firm, white block of paneer.
It costs less than £1.50 and tastes infinitely better than any store-bought version. And once you’ve made it once, you’ll never need a substitute again.
When to Use Each Substitute
- Cottage cheese (pressed): Best for curries where texture isn’t critical-like palak paneer or paneer jalfrezi. Crumbles easily, so avoid grilling.
- Farmer cheese: Ideal for stuffing parathas or baking into dishes where you want a firmer bite. Holds shape better than cottage cheese.
- Queso blanco: Perfect for grilling, frying, or any dish where you want a clean, non-melting cube. Use it in paneer tikka or paneer kebabs.
Final Tip: Taste Before You Add Salt
All substitutes vary in salt content. Queso blanco is salty. Farmer cheese is mild. Cottage cheese can be bland or salty depending on the brand. Always taste your cheese before adding salt to your curry. You’ll avoid over-seasoning and end up with a better-balanced dish.
Can You Freeze Paneer or Substitutes?
Yes-but with caveats. Freezing paneer changes its texture. It becomes slightly more crumbly and porous. That’s okay for curries, but not for grilling. Same goes for pressed cottage cheese and farmer cheese. Queso blanco freezes well and thaws without losing shape. If you make a big batch of paneer, freeze it in cubes for later use. Just thaw in the fridge overnight.
Where to Buy Paneer in the UK (2026)
If you’d rather buy than make it, check your local Indian grocery store. Brands like Amul and Verka are widely available. Supermarkets like Tesco, Sainsbury’s, and Waitrose now carry refrigerated paneer in their international aisles. Look for it near the tofu and fresh cheeses. Avoid the shelf-stable, vacuum-sealed blocks-they’re often too rubbery and lack flavor.
What About Vegan Alternatives?
If you’re avoiding dairy, tofu (extra firm, pressed) is your best bet. It has a similar texture and absorbs spices well. Some brands make paneer-style tofu with added coconut milk or cashew cream to mimic the richness. It’s not the same, but it’s a decent stand-in for curries.
Can I use cream cheese instead of paneer?
No. Cream cheese is too soft, too tangy, and melts completely when heated. It won’t hold its shape in any Indian dish and will turn your curry into a creamy sauce. Avoid it.
Is paneer the same as ricotta?
No. Ricotta is made from whey and has a soft, moist, grainy texture. Paneer is made from whole milk curds and is pressed into a firm block. Ricotta falls apart in heat; paneer doesn’t.
Why does my homemade paneer turn out too soft?
You didn’t press it long enough. After draining the curds, you need at least 30 minutes under weight-preferably 1 hour. Also, use full-fat milk. Low-fat milk won’t form dense curds. And don’t overheat the milk-it can make the curds rubbery.
Can I make paneer with almond milk?
No. Paneer requires casein protein, which only dairy milk contains. Plant milks like almond, soy, or oat won’t curdle the same way. You’ll get a mushy mess. Use tofu instead if you need a vegan option.
What’s the best cheese for paneer tikka?
Queso blanco is your best bet. It holds its shape on skewers, chars nicely, and doesn’t melt. Pressed farmer cheese works too. Avoid halloumi-it’s too salty and has a different flavor profile.
Next Steps
Try the pressed cottage cheese swap next time you’re out of paneer. If you like it, make a batch of real paneer the following week. Once you taste the difference between store-bought and homemade, you’ll never go back. And if you’re still unsure, grab a block of queso blanco-it’s the most reliable substitute on the shelf right now.
