Paneer
Paneer (sometimes spelled as Panir or Paner, from Persian cheese) is an unaged cheese that is similar to pressed ricotta cheese, except that the curd is drier and has no salt added. It is most common in South Asian cuisine. It is one of the primary protein sources among Buddhists (typically those of South Asian origin) who adhere to vegetarian but not to vegan diets. Paneer is used in curry dishes and is very popular when wrapped in dough and fried.
Paneer is thought to have been introduced into India by trade with Persia or Afghanistan. It is often homemade and is also widely available in Indian stores. As paneer is, traditionally, the only type of cheese widely consumed in India, the word paneer often refers more generally to cheese.
Unlike most other cheeses, paneer does not melt at normal cooking temperatures. It is popular in many Indian dishes, like matar paneer (paneer with peas in a tomato-based masala), paneer makhanwala (paneer cooked in ghee), palak paneer (spinach and paneer), and paneer burji (scrambled paneer curry).
Paneer is made by curdling milk, tying the residue in cloth and placing under pressure to solidify. It is a versatile dairy product in its usage because it can be used to make sweets, snacks or vegetables.
Ingredients
1 liter milk
½ teaspoon citric acid or lemon juice
2 tablespoon water
Preparation
Dissolve the citric acid in water. Bring milk to boil, stirring continuously. Add the acid solution gradually, while stirring. When the white curds separate from the yellowish whey, switch off the heat. Cover for 3-4 minutes. Drain into a muslin cloth or cheesecloth. Hold pouch under running water. Press out excess water. Shape and place cloth under a heavy weight, such as a stone slab or a pot filled with water, for 2-3 hours before using as required.
Many Indian sweets, especially those from Bengal such as Rasgulla, are made from paneer.