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Thali

Paneer

A fresh, unaged South Asian cheese made by curdling hot milk with an acid.

Also: chhena

Paneer is made by adding lemon juice, vinegar or sour whey to hot milk. The milk separates into curds and whey. The curds are strained and pressed into a firm block. No rennet is used, so it is suitable for vegetarians. It does not melt when heated, so cubes can be fried, grilled or simmered in sauce, as in palak paneer and paneer tikka. The softer, unpressed curd, called chhena, is the base of Bengali sweets such as rasgulla.

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