Paneer

Paneer is the most common Persian and South Asian cheese. It is an unaged, acid-set, non-melting farmer cheese made by curdling heated milk with lemon juice or other food acid.

Most varieties of paneer are simply pressed into a cube and then sliced or chopped, although the eastern Indian variety is beaten or kneaded like mozzarella, and crumbles more easily than the North Indian variant of paneer. Paneer is one of the few types of cheese indigenous to the Indian subcontinent, and is widely used in Indian cuisine and even some Middle Eastern and Southeast Asian cuisine. Unlike most cheeses in the world, the making of paneer does not involve rennet as the coagulation agent. Paneer is completely vegetarian making it a great source of protein for vegetarians.

To prepare paneer, food acid (usually lemon juice, vinegar, or yogurt) is added to hot milk to separate the curds from the whey. The curds are then drained in a muslin cloth or cheesecloth and excess water is pressed out. The resulting paneer is dipped in chilled water for 2-3 hours to give it a good texture and appearance.

From this point, the preparation of paneer diverges based on its use. For a harder cheese, the paneer, wrapped in cloth, is put under a heavy weight, such as a stone slab, for 2-3 hours, and is then cut into cubes for use in curries. Pressing for a shorter time (approximately 20 minutes), results in a softer, fluffier cheese.