The main difference between khoya and paneer is that khoya is a milk solid made by slowly simmering whole milk until the moisture evaporates and the solids remain, while paneer is a type of fresh cheese made from curdled milk with an acidic agent.
Paneer and Khoya are two types of milk derivatives common in Indian cuisine. Although they have some similarities, they differ in many ways. Paneer has a soft texture and mild, milky flavor, whereas khoya has an oily, granular texture and rich, nutty taste.
Key Areas Covered
1. What is Khoya
– Definition, Features, Uses
2. What is Paneer
– Definition, Features, Uses
3. Difference Between Khoya and Paneer
– Comparison of Key Differences
Key Terms
Khoya, Paneer
What is Khoya
Khoya is a popular dairy product in India, Nepal, Bangladesh, and Pakistan. It’s made by heating whole milk in an open iron pan until it thickens and loses moisture, resulting in a less watery texture than fresh cheese like ricotta. Unlike other types of cheese, khoya uses whole milk instead of whey. Usually, one-fifth of the original milk volume remains after the heating process. Khoya is a key ingredient in many Indian desserts.
You can make khoya at home with just a few simple ingredients. All that you need is full-fat milk. First, pour the milk into a heavy-bottomed pan and place it on the stove over medium-high heat. Then, bring the milk to a boil, occasionally stirring to prevent it from scorching. You have to reduce the heat to low and let the milk simmer for 1-2 hours, stirring occasionally. The milk will gradually thicken and reduce in volume. Keep stirring the milk until it becomes grainy and all the liquid has evaporated. Depending on the heat level, this can take anywhere from 2-4 hours. Once the milk has thickened and there’s no liquid left, you should have a soft, crumbly mass of khoya.
Make sure to allow the khoya to cool down before using it in any recipe. You can store it in the fridge for up to 2 weeks or freeze it for later use.
What is Paneer
Paneer is a type of fresh cheese that is common in Indian cooking. You can make it by curdling milk from cows or buffalos. Paneer is a non-aged, non-melting, soft cheese. Besides, one can eat paneer as a snack or as part of a meal. It is a key ingredient in many popular Indian dishes such as paneer pulao (paneer with rice), mattar paneer (paneer with peas), palak paneer (paneer with spinach), paneer pakora (paneer fritters), kadai paneer, and paneer tikka.
You can easily make paneer at home. All you need is whole milk, a cheesecloth, and lemon juice or a similar food acid. First, you have to add the food acid to the hot milk to separate the curds from the whey. Then drain it in the cheesecloth to remove the excess water and separate the curds. Then we have to dip the resultant panner in cold water for 2-3 hours to improve its appearance and texture.
Panner generally has fewer calories, fat, and proteins than cheese. Therefore, it is ideal for those on a weight-loss diet. Moreover, paneer also has a short shelf life when compared to cheese.
Difference Between Khoya and Paneer
Definition
Khoya is a dairy product made by slowly simmering whole milk until the moisture evaporates and the solids remain, while paneer is a type of fresh cheese made from curdled milk with an acidic agent.
Texture and Taste
Paneer has a soft texture and mild, milky flavor, whereas khoya has an oily and granular texture and rich, nutty taste.
Made from
While paneer is made from curds and whey, khoya is made from evaporated milk solids.
Cooking Techniques
Paneer is made by curdling milk with an acidic agent, while khoya is made by simmering milk until the moisture evaporates.
Uses in Cooking
Paneer is generally used in savory dishes such as curries, sandwiches, and wraps, whereas khoya is generally used in the preparation of sweet dishes and desserts.
Conclusion
The main difference between khoya and paneer is that khoya is a milk solid made by slowly simmering whole milk until the moisture evaporates and the solids remain, while paneer is a type of fresh cheese made from curdled milk with an acidic agent.
Reference:
1. Nalavade, Prerna. “What Is Paneer? Everything to Know About This Indian Cheese.” Sukhis.
2. “Khoa.” Wikipedia. Wikipedia Foundation.
Image Courtesy:
1. “Khoya” By Miansari66 – Own work (Public Domain) via Commons Wikimedia
2. “Homemade Paneer cottage cheese cut into cubes” By Nithyasrm – Own work (CC BY-SA 4.0) via Commons Wikimedia
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