Skip to content
REFRIGERATION

Food storage

How to store paneer

Paneer is a fresh, high-moisture cheese made without ripening, so it has no long-keeping protection. It is rich in protein and moisture, sits near neutral pH and is often handled by hand during cutting, which makes it an easy target for spoilage bacteria and moulds. In a restaurant or caterer's kitchen, paneer should be treated with the same care as raw meat: chilled at 0 to +4 °C, covered, labelled and used quickly. Freezing at −18 °C or colder keeps it safe for longer, but texture becomes slightly crumbly, so frozen paneer suits gravies and bhurji better than tikka.

  • Chilled0 to +4 °C
  • Frozen−18 °C or colder

Do

  • Chill fresh paneer as soon as it arrives. If it comes warm from a local dairy, spread blocks out on trays so they cool through quickly rather than stacking them.
  • Store blocks wrapped in food-grade film or in a covered food-grade container. A damp muslin wrap keeps the surface from drying but must be changed daily.
  • If you hold paneer in water to keep it soft, use cold potable water, change it at least once a day and keep the container in the fridge.
  • Cut only what each service needs. Cubed paneer has much more surface area and spoils faster than a whole block.
  • For freezing, portion paneer first, wrap it airtight and thaw it in the fridge. Soaking thawed cubes briefly in warm water helps restore softness before cooking.
  • Label every container with date and time of receipt or preparation, and follow the use-by your food-safety plan sets.

Avoid

  • Do not keep paneer uncovered next to onions, garlic or fish; it absorbs odours quickly.
  • Do not leave cut paneer on the counter through a busy service. Keep the prep quantity in an undercounter drawer or a cold well.
  • Do not refreeze paneer that has been thawed.
  • Do not use paneer that feels slimy, smells sour or shows yellow or pink patches.

In Indian conditions

In much of India paneer still comes from small local dairies, sometimes delivered unchilled. Ask for it to be delivered cold, and check the temperature on receipt with a probe. In 40 °C kitchens, a tandoor line can push the air around a prep counter far higher, so keep paneer in an undercounter refrigerator next to the station rather than in a tray on the counter. FSSAI hygiene expectations apply to paneer like any other dairy product: buy from licensed sources and keep receiving records. During long power cuts, freeze surplus blocks before they warm rather than risk the whole batch.

General good practice for commercial kitchens and shops. Where your FSSAI licence conditions or food-safety plan set stricter limits, follow those.