Paneer or Indian cottage cheese is a fresh acid-set cheese common in the Indian subcontinent (India, Pakistan, Bangladesh) made from cow or buffalo milk. It is a non-aged, non-melting soft cheese made by curdling milk with a fruit- or vegetable-derived acid, such as lemon juice. Its acid-set form (cheese curd) before pressing is called chenna
Preparation: Paneer is prepared by adding food acid, such as lemon juice, vinegar, citric acid or dahi (yogurt) to hot milk to separate the curds from the whey. The curds are drained in muslin or cheesecloth and the excess water is pressed out. The resulting paneer is dipped in chilled water for 2–3 hours to improve its texture and appearance. From this point, the preparation of paneer diverges based on its use and regional tradition.
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