Halloumi vs Paneer: Which one is best for you?

Introduction: The Cheesy Tussle

The popularity of cheese is known to everyone. Halloumi and paneer are among two of the most widely used types of cheese. If you are new to cooking Indian food, then you might be confused if you can replace paneer with halloumi.

While both may look identical at first, various differences start to arise when you look at the form of preparation and ingredients. Furthermore, halloumi is also not as popular & widely used as paneer. 

Let us learn more about the differences between the two in this halloumi vs paneer showdown. 

Is paneer like halloumi?

When we talk about halloumi vs paneer, it is crucial to note that both are naturally prepared cheese and can be used as a substitute for each other in all recipes owing to their similar flavor. That said, you will have to ensure that you completely stick to the recipe if you want to replicate the taste. 

Paneer is an appropriate choice for vegetarian dishes while halloumi compliments the non-vegetarian dishes. The flavors of paneer may prevail over halloumi due to its sharpness and strong essence. Paneer is also more versatile and is used in comparatively more dishes as compared to halloumi. 

Paneer needs additional ingredients such as salt and seasoning to give the meals a good taste. On the other hand, halloumi can taste well without any additional seasonings too. 

It is also worth noting that while you can make certain modifications to cottage cheese to make it taste like halloumi cheese, you cannot do the same with halloumi. All in all, if the texture is not that important to your dish, then you can definitely make this substitution. 

Note: People can crush or grate the paneer to give it a smooth texture. Halloumi is best for being used in its solid form as it would not be a good choice for grating or crushing. 

Similarities between paneer and halloumi 

The following points hint at the similar nature, notwithstanding the marked differences:

  • Both halloumi cheese and paneer are known for retaining their shape when heated, unlike certain kinds of cheese that begin melting. 
  • Both paneer and halloumi can be used with a variety of curry-based dishes and also be served as an appetizer. This is due to their excellent ability to absorb spices.  
  • Both of these ingredients do not go well with dishes on the sweeter side. This is due to their somewhat salty taste and squeaky/meaty texture.
  • They are prepared using natural means and ingredients. 

That is it for the similarities between these two cheese types. On the other hand, they have plenty of differences that you must know before you start to use either of them. 

What is the difference between paneer and halloumi?

Halloumi originated from Cyprus. On the other hand, paneer comes from India.

There are many differences that everyone can easily find when it comes to halloumi vs paneer. The two items are prepared with different kinds of milk and additional ingredients. Therefore, the texture and flavors of the products get affected due to differences in ingredients and preparation methods. 

They differ on the following basis:

  1. Halloumi comes from Cyprus and is an all-natural cheese prepared using sheep and goat milk mixture. As for paneer, it finds its roots back in India and is prepared using curdling milk and a certain type of non-melting cheese. 
  2. Then comes the price. Paneer is slightly affordable due to the common raw ingredients it requires. Halloumi, on the other hand, lies on the higher end of the spectrum. 
  3. The shelf life of these items is also slightly different. Halloumi usually lasts longer than paneer due to being less acidic. Typically, paneer can last as long as 3-4 days without going foul, whereas halloumi can stay in good condition for up to 2 weeks. Needless to say, they need to be stored in cool temperatures if you want to keep them fresh. 
  4. Unlike halloumi, whose preparation is a bit complicated, paneer just requires two main ingredients to make apart from a few minor ingredients. 
  5. Another notable difference between these recipes is their texture. This is important since it decides how well your food will absorb flavors. Paneer is on the spongy side and has a densely packed structure, making it ideal for many dishes. 

Halloumi, on the other hand, has a meat-like texture and it also isn’t as easy to chew. Even though both are soft on the outside, paneer can be chewed easily. 

Fun fact: The chewy texture of halloumi is what makes it an equivalent of meat for vegetarians. Unlike paneer’s easy-to-eat composition, your halloumi best replicates chicken. This is due to the lower concentration of acid inside, which helps it stretch out. 

Does paneer taste like halloumi? 

Taste is a big component to be considered before any food preparation. When it comes to paneer, its taste is one of its strong suits. Not too salty, it is classified as mild but also fairly delicate to work with all kinds of recipes. 

As for individuals who enjoy salt, you can lean towards halloumi cheese due to its salty & somewhat strong taste. This is due to the low acidic concentration and flexible composition. However, some might even go as far as to say that halloumi tastes rather harsh/too salty. 

Which is healthier: paneer or halloumi?

At first glance, things may seem exactly identical as both of these cheeses contain the same amount (321 kcal) of calories per 100 grams. But differences start to arise when we look at the micro-nutrients. Paneer is not only affordable but also a healthier option as compared to halloumi. 

Read till the end as we take you through the nutritional differences between the two. 

What is a substitute for paneer cheese?

If you do not have paneer, then you can use the following items as substitutes:

  • Halloumi cheese, when you have a dish that involves grilling. 
  • Ricotta
  • Tofu, ideal for curry and soups
  • Panela cheese, best suited for sandwiches and soups

Can you use halloumi instead of paneer in curry?

Yes. Being a non-melting cheese, halloumi can be fried and put into the curry. Usually, people wonder if adding halloumi to curry would make the curry too rich. It might make the curry a bit dense but to a decent extent. One of the easiest halloumi curry dishes is butter halloumi curry.

What is a substitute for paneer cheese? 

Besides halloumi, there are various other substitutes for paneer like panela cheese, tofu, feta cheese, etc. However, these other kinds of cheese are not exactly the same as paneer in taste and use.

Can you make saag paneer with halloumi? 

Yes, you can add halloumi cheese instead of paneer in the saag paneer dish. The spinach used in the thick saag gravy balances out halloumi’s saltiness, making it a perfect paneer substitute. 

Can I fry paneer like halloumi?

Yes, store-bought paneer is usually firm and can quickly be pan-fried like halloumi. However, it might be difficult to fry homemade paneer because it’s softer and might suddenly crumble when exposed to heat. 

How to make paneer at home? 

Store-bought paneer is usually high in preservatives, making it a bit unhealthy. Therefore, it is advised to make homemade paneer with self-supervision and no additives at all. 

The method of making paneer at home is a very straightforward one. It doesn’t involve any complicated techniques, and one can easily achieve the soft texture at home with this short recipe given below:

Step 1- Boiling the milk

Take a milk boiling pot and add 6 cups of milk to it. You can use any kind of milk. But it is advised to use fresh full cream milk to get the best results. Let the milk boil till you see bubbles coming up.

Step 2- Acid introduction

Once your milk is boiled, you can turn off the flame and add 2 tablespoons of your acidic additive. Some common acidic ingredients that you can use to make paneer are yogurt, lemon juice, and vinegar. Give your milk a good stir after adding the additive in it. 

Step 3- Let solids separate

The moment you start stirring the milk, you’ll notice your milk starting to curdle up and solids starting to separate aside. If you don’t see any solids, turn on the stove and stir for some time. 

Step 4- Turn off the stove

Turn off the gas stove as soon as your milk starts to curdle. When the paneer is cooked correctly, you’ll notice the achieved product being clear and non-milky. The color of the produced substance will be yellowish-green. 

Step 5- Draining

Place a strainer over a large mixing bowl and set aside (to collect the strained whey). It should be protected with a clean cheesecloth (or muslin cloth). A fresh, thin handkerchief will also do the trick. Transfer the curdled milk to a colander in one continuous motion.

Step 6- Pour water

In order to get rid of the vinegar smell, pour cold water as soon as you drain the paneer. Rinse the paneer with clear water until the vinegar smell is totally gone. 

Step7- Get rid of excess water

Squeeze off the excess water and tie the cloth tightly so that the paneer can take its shape. After making the knot, hang the paneer for around 30 mins. This will help to drain the excess whey and will keep the paneer firm. 

Step 8- Place on a hard surface

Keep the whole pack on a flat surface, such as a colander, plate, or wooden board. By wringing the material, you will notice a spherical shape. Take a pan and keep it over the paneer. Now put some heavy objects or uncooked rice on it so that the paneer could set. Let it sit for 3-4 hours. 

Step 9- Removing the cloth

After letting it sit for 3-4hrs, you can remove the cloth, and you’ll notice a big round block of paneer. If you see any dents on your block, don’t worry as it comes from the cloth knot. 

Step 10- Slice and cherish 

That’s it! Your homemade fresh paneer is ready. Slice it into cubes and use it in your favorite dishes. Here’s a guide on how to keep the paneer soft once you have prepared it. 

Can I make halloumi at home? 

Yes, you can easily make halloumi cheese at home with a few simple steps given below:

Step 1 

Take some full-fat milk in a wide-bottomed pan. Make sure the milk temperature is up to 32-36 C. You can use any thermometer to measure the temperature until it’s up to 85 C. 

Step 2

Once your milk reaches the required temperature, add 5-6 tablespoons of vegetarian rennet and stir gently. Let the mixture settle for 1hr, and then you’ll start noticing the change in consistency, i.e., from liquid to jelly-like. 

Step 3 

Once your curd settles, cut it into cubes with a long thin-blade knife. The curd will start getting separated from the watery whey by doing this. Let the curd sit for 30 mins. 

Step 4

The next step is gently bringing the mixture to about 38 C temperature. Once done, start scooping the curd into a draining container lined with a muslin cloth. Place another container just under the draining bowl so that excess water gets seeped out. Let the curd drain for about 1hr. 

Step 5 

Heat the collected whey up to 85C in a saucepan that is big enough to take up the curd and add 1 tablespoon of salt. Take your cheese onto a wooden cutting board and slice it into wide strips. Once your whey is at 85C, gently add your cheese blocks to it. (This needs to be done slowly)

Step 6 

Let it cook for about an hour, and you’ll start noticing the cheese blocks rising to the top of the bowl. This is the sign that your cheese is ready. Now put your cheese back into the drainer to remove the excess water. Let it drain for 30-40 minutes.

Your freshly made halloumi is ready. It might look a bit fragile once ready. However, once it cools down, the cheese will start to get firm. 

Halloumi cheese vs paneer: Which is better?

To choose the most appropriate cheese for a certain meal, you must first determine the flavor and texture you want the dish to have. 

Why choose halloumi?

A richer, saltier, and meatier flavor can be expected if you include halloumi in your recipe. Halloumi is the toughest of the cheeses in terms of texture. It’s both chewy and springy. Using halloumi instead of paneer is preferable if you’re looking to substitute meat in a specific meal with cheese.

Because halloumi has a salty flavor, you may not need salt in your dish as the salty flavor of halloumi is usually sufficient. That said, the final call always depends on your taste buds. 

Why choose paneer?

Paneer is a kind of cheese with a milder taste and is not very salty. 

In contrast to halloumi, when you use a paneer, you will almost always need to add salt to your dish. 

Paneer is a lighter cheese with a more delicate taste, making it a fantastic pairing with spicy foods like curry. The benefit of utilizing paneer is that it will completely absorb the flavors of the spices you use when cooking. On the other hand, halloumi does not absorb the spices as effectively.

Halloumi vs paneer nutrition 

Both paneer and halloumi contain the same amount of calories per 100g, i.e., 321kcal. However, the amount of micronutrients in each of them slightly differ. We have made a small comparison table to make it easier for you to understand the nutritional differences between the two. 

Per 100gPaneer Cheese Halloumi Cheese
Calories 321321
Calcium 407 mg714 mg
Carbohydrates3.57 g3.57 g
Protein25 g21.43 g
Fat25 g28.57 g
Sodium 18 mg22.14 mg


Here are some more comparisons which might interest you: 

If you also want to learn more about paneer, read our article that says everything about paneer.

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