Imagine you are ready to prepare your favorite Indian dish and perhaps wonder, can we use feta cheese as paneer?
After all, they look pretty similar.
Are feta and paneer made in the same way?
What is the difference in flavor between feta and paneer?
Are they fresh or aged cheeses?
Which cheese keeps better, feta or paneer?
Let’s spice things up a bit by looking for the answers!
Feta cheese can replace paneer, but they have distinct flavors that will alter the dish’s taste. They are made from different kinds of milk; feta is salty and sour, while paneer is creamy and mild. Feta is aged and preserved in brine, while paneer is consumed fresh and spoils quickly. Notably, feta contains animal-based rennet, making it unsuitable for vegetarians. Feta is eaten as is, while paneer is commonly cooked.
What’s the Difference Between Feta and Paneer?
You may think that feta and paneer are pretty much the same and can be interchanged between dishes and recipes.
But that’s definitely not the case, and you could end up with a flavor combination you were not expecting!
The first thing to note is that they are made from different types of milk.
Feta cheese is made from sheep’s or goat’s milk, and this gives it a very strong, almost sour taste that is not to everybody’s preference.
Paneer uses cow’s milk, or occasionally buffalo, which makes it much milder, and more palatable to some people.
🧀 Feta Cheese vs Paneer 🧀
|🔑 Key Difference||Feta and Paneer are made from different kinds of milk and have distinct flavors.|
|🕰️ Aging and Preservation||Feta is aged and preserved in brine, while paneer is consumed fresh and spoils quickly.|
|🌱 Vegetarian Consideration||Feta contains animal-based rennet, making it unsuitable for vegetarians.|
|🍽️ Usage||Feta is eaten as is, while paneer is commonly cooked.|
|🌍 Origins and Typical Use||Feta is a Greek cheese, typically used in salads. Paneer is from India and Bangladesh, typically added to curries or spiced stews.|
|Brought to You by choosingcheese.com 🧡|
A further difference is that feta is an aged cheese and is stored in a brine solution for several weeks before use.
This also affects the flavor as well as ensures it lasts longer, as the salt transfers to the cheese.
Paneer needs to be eaten fresh, and it perishes very quickly; there is no aging in the cheesemaking process.
One of the most important aspects to remember is that feta cheese is not suitable for vegetarians.
Making the cheese requires the use of rennet which is an enzyme that is only found in the stomach lining of an animal.
Should You Cook with Feta Cheese or Use Paneer Instead?
If you are wondering whether you can use feta instead of paneer, it really depends on what you are making.
Feta cheese is usually eaten as it is and is ideal for salads.
It will struggle to melt due to its high moisture content and, as such, is not suitable as a pizza topping, for example.
Paneer is nearly always cooked for the best results.
Perhaps to understand this subject better, we need to consider each of these cheeses originates from and what they are typically used for.
Feta is a Greek cheese, although it can be found in other Mediterranean countries such as Cyprus and Turkey.
Strictly speaking, if it is not manufactured in central mainland Greece and a few selected Greek islands, it is not feta but simply “white cheese.”
Feta is rarely used for cooking and is more likely to be used in a salad, with the exception of spanakopita, a traditional Greek pastry.
It is a salty cheese, and this can affect the taste of the dish.
Paneer is from India and Bangladesh and is found throughout this region.
It is typically added to curries or spiced stews and absorbs flavor particularly well.
So, as you can see, it’s not really appropriate to substitute feta for paneer or vice versa.
Priya Makes Saag Feta
Feta Meets Saag: A Fusion Delight!
I know we’ve been talking about the differences between feta and paneer, and how they’re not exactly interchangeable.
But, let’s shake things up a bit, shall we?
How about we dive into a culinary experiment and create a fusion dish?
Yes, you guessed it right!
Let’s try making our beloved saag paneer with feta cheese!
Now, I know what you’re thinking.
Feta is salty, tangy, and has a crumbly texture, while paneer is mild, creamy, and holds its shape well when cooked.
But that’s the fun part!
The strong, briny flavor of feta could add an unexpected twist to the creamy, spinach-based saag.
And who knows?
You might just discover a new favorite!
Remember, cooking is all about experimenting and finding new flavors that tickle your taste buds.
So, why not give “Saag Feta” a try?
Just keep in mind that feta is saltier than paneer, so you might want to adjust the seasonings in your saag accordingly.
And of course, if you’re vegetarian, stick to paneer as feta contains animal-based rennet.
So, ready to embark on this cheesy adventure?
Let’s get cooking and let me know how your Saag Feta turns out!
It is not really recommended to use feta cheese instead of Indian paneer.
They are two entirely different kinds of cheese despite their similar appearance.
Feta is made from sheep’s milk and tastes salty, and paneer is from cow’s milk and is milder and creamier.
Feta cheese is eaten as it is and keeps for longer, whereas paneer is cooked and perishes quickly.
Importantly, feta is not vegetarian as the cheesemaking process uses an animal enzyme called rennet.
Use feta for salads and paneer for curries, and you won’t go far wrong!
If you are interested in reading another comparison, check out my article on using cream cheese spread for frosting.