What causes paneer to turn rubbery after refrigeration?

Question

Learn what can cause your soft paneer to become hard and rubbery in the fridge. Find out how to store it correctly to maintain its texture.

Answer 1

Paneer becomes rubbery after refrigeration primarily due to moisture loss and the hardening of milk proteins. This can be mitigated by proper storage techniques.

Detailed Explanation:

When paneer is refrigerated, it tends to dry out. The moisture within the paneer evaporates, leading to a change in its texture. The milk proteins, which give paneer its structure, also become firmer and less pliable at lower temperatures. This combination of moisture loss and protein hardening results in a rubbery consistency. To prevent this, it's crucial to store paneer in a way that minimizes moisture loss. Here's a step-by-step guide to keeping your paneer soft:

1. Submerge in Water: Place the paneer in a bowl filled with fresh, cool water.

2. Cover the Bowl: Cover the bowl tightly with a lid or plastic wrap to prevent further moisture loss.

3. Refrigerate: Store the bowl in the refrigerator.

4. Change the Water Daily: Change the water every day to keep the paneer fresh and prevent bacterial growth.

5. Use Within a Few Days: For best results, use the paneer within 2-3 days.

Alternatively, you can wrap the paneer tightly in a damp muslin cloth before refrigerating it. This helps retain moisture and prevent it from drying out.

Pro Tip:

If your paneer has already become rubbery, you can try soaking it in warm water for about 15-20 minutes before using it. This can help rehydrate the paneer and restore some of its softness. Avoid microwaving it, as this can further toughen the proteins.