Paneer

Paneer may be introduced as soon as baby is ready to start solids, which is generally around 6 months of age. Choose pasteurized paneer to minimize the risk of foodborne illness.

Paneer is a fresh cottage cheese from the fertile lands that connect Europe, Africa, and Asia, where paneer (also called panira, penêr, pendir, peynir, and ponir) is made with the milk of buffalo, camel, cow, goat, sheep, or yak. Some versions are salted, others are not. Plant-based acids coagulate some types of paneer, while others contain rennet (animal-derived enzymes). In kitchens, markets, and restaurants worldwide, paneer often flavors dishes with roots in South Asia, where the fresh, unripened cheese is traditionally made from buffalo or cow milk curdled with lemon juice or vinegar. Its curds, called chhena, can be crumbled into fritters, grains, and salads, just like fresh goat cheese, fresh ricotta cheese, and queso blanco.

Yes. Paneer is rich in protein, fat, calcium, selenium, zinc, and vitamins A, B6, and B12. Together, these nutrients work together to provide the building blocks for growth, development, and brain function. They also help support bone density, taste perception, vision, energy, and immunity.

While paneer can be high in sodium, the amount of sodium that babies eat tends to be low as they learn the skills to feed themselves, and some sodium is important for supporting baby’s electrolyte balance, hydration, and movement. While many health organizations recommend reducing salt in food shared with baby, recent reviews of literature suggest that this may not be necessary. Furthermore, sharing family meals, even if they contain salt, has its benefits: baby has opportunities to explore a wider variety of food, share their family food culture, and practice eating a variety of textures.

Yes. Paneer is usually made from a blend of water buffalo milk and cow’s milk, which is classified as a common allergen by the World Health Organization. Cow’s milk is a common food allergen in young children, accounting for about one-fifth of all childhood food allergies. Although allergies to water buffalo milk are less commonly reported, the allergenic proteins in buffalo milk are likely to cross-react with those in cow’s milk. Buffalo milk allergy in the absence of cow’s milk allergy is exceedingly rare. Keep in mind that dairy products from other ruminants such as sheep, goat, and buffalo may provoke similar allergic reactions to cow’s milk dairy products. There are many varieties of paneer available, some of which contain soy or other common food allergens. Be sure to read ingredient labels carefully if baby has food allergies to make sure the specific product is safe for them.

If your baby is allergic to cow’s milk, be reassured that it is an allergy that often disappears with time. Research shows that the majority of children with cow's milk allergy will outgrow it by age 6 and many babies with milder symptoms of milk protein allergy (which can show up as painless blood in stool) are able to successfully reintroduce cow's milk as early as their first birthday, with the guidance of their doctors.

While cow’s milk is recognized as a common cause of food protein-induced enterocolitis syndrome (FPIES), it is also recommended for babies with FPIES to milk to also avoid milk of other ruminants, such as buffalo. FPIES is a delayed allergy to food protein which causes the sudden onset of repetitive vomiting and diarrhea to begin a few hours after ingestion. Left untreated, the reaction can result in significant dehydration. Thankfully, like other forms of milk allergy, FPIES which presents early in life is generally outgrown by the time a child has reached 3-5 years of age.

While cheese is generally better tolerated by those with lactose intolerance, note that paneer can contain a moderate amount of lactose, so individuals with lactose intolerance can be sensitive to paneer. Keep in mind that lactose intolerance is uncommon for infants and toddlers.

If you suspect baby may be allergic to milk, consult an allergist before introducing dairy products like cheese. Based on a baby’s risk factors and history, your allergist may recommend allergy testing, or may instead advise dairy introduction under medical supervision in the office. If the risk is low, you may be advised to go ahead and introduce cheese in the home setting. As with all common allergens, start by serving a small quantity on its own for the first few servings, and if there is no adverse reaction, gradually increase the quantity over future meals. If you have already introduced milk and ruled out an allergy, pasteurized cheeses can be introduced as desired, without any need to start small and build up over time.

Yes. Paneer can be firm and springy, qualities that increase the risk of choking. To reduce the risk, prepare and serve paneer in an age-appropriate way as described in the How to Serve section. As always, make sure you create a safe eating environment and stay within an arm’s reach of baby during meals. 

Learn the signs of choking and gagging and more about choking first aid in our free guides, Infant Rescue and Toddler Rescue.