Paneer

Paneer is a cherished fresh cheese that is a staple in the Indian subcontinent. It's soft, unaged, and non-melting, made by curdling milk with an acid such as lemon juice. The term "paneer" has Persian origins, and while the exact origins are debated, it is believed to have roots in ancient Indian, Afghan-Iranian, and Portuguese-Bengali cultures.

Making paneer is straightforward. Adding an acid to hot milk separates the curds from the whey. The curds are then drained, pressed, and chilled to improve their texture. Different regions have their unique methods of processing paneer further. In North India, it's often pressed under weight, while in Bengal, it might be kneaded into a dough-like consistency.

Paneer is incredibly versatile in Indian cuisine. It features in dishes like palak paneer (spinach with paneer), matar paneer (peas with paneer), and shahi paneer (a rich, creamy curry). It can be deep-fried, cooked in curries, or even used in desserts and snacks. For example, in the sweet dish rasgulla, paneer is beaten into balls and boiled in syrup.

Similar cheeses exist around the world, such as Anari from Cyprus, Circassian cheese, farmer cheese, quark, queso blanco, and queso fresco. These cheeses share similarities in taste and texture but might differ in their production methods and salt content. It is worth noting that cottage cheese is sometimes mistaken for paneer, but they are made differently and have distinct textures.