Buttermilk Paneer (Chhas Paneer)
A unique traditional cheese prepared by culturing salted whole milk with sour buttermilk and lemon juice. Unlike quick-set paneer, this method involves a slow 24-hour fermentation followed by days of pressing, resulting in a firm, tangy, and savory cheese with a texture similar to dry feta. The extended aging under weight develops a rich complexity that intensifies over time.
Ingredients
- 1 1/2 gallons Whole milk (Originally 6 Seers (approx 5.5 liters). Use fresh, full-fat milk for best results.)
- 3 1/2 ounces Salt (Originally 9 Tolas (approx 105g). Adjust to taste, but this amount accounts for loss in whey.)
- 1 cup Thick sour buttermilk (Originally 1 Pasher (approx 1/4 Seer).)
- 1 teaspoon Lemon juice (Strained.)
More recipes using Milk
Traditional Rennet Paneer
A traditional Parsi method for making fresh, rennet-set cheese with a soft, custard-like texture distinct from common acid-set paneer. Unlike the firm, crumbly texture achieved with lemon juice, this historical recipe uses rennet to create a delicate, smooth curd that is gently drained in woven baskets. The result is a tender, savory fresh cheese that can be enjoyed immediately or preserved in its own whey.
Rennet-Set Paneer (Milk Paneer No. 2)
This traditional Parsi-style cheese differs from common paneer by using rennet for coagulation, resulting in a uniquely smooth and tender texture similar to fresh feta or queso fresco. Unlike the quick acid-set method, this slow-setting technique allows the flavors to develop deeply, enhanced by a subtle hint of baking soda and salt. The result is a delicate, melt-in-the-mouth cheese that pairs perfectly with fresh bread or savory accompaniments.
Surti Malai Paneer
A traditional Surti delicacy, this soft, salted cheese is a precursor to modern paneer but with a distinct preparation method involving salted milk. The resulting cheese is tender, creamy, and savory, perfect for enjoying on its own or as a unique appetizer. The technique of adding salt prior to curdling infuses the flavor deep into the milk solids, creating a rich taste profile characteristic of Surat's dairy heritage.
Surti Malai Paneer No. 2
This traditional Surti cheese recipe creates a luxuriously rich and soft paneer by incorporating fresh heavy cream into the curdling process. Unlike standard firm paneer, this "Malai Paneer" offers a delicate, melt-in-the-mouth texture with a distinct savory profile from the salt infusion. It is best enjoyed fresh within hours of setting to savor its sweet, milky essence before the flavors intensify.
Instructions
- 1Pour the milk into a large heavy-bottomed pot and heat gently until a skin forms or it is scalded. Remove from heat and allow it to cool until lukewarm. Add all the salt and stir well to dissolve completely.
- 2Transfer the lukewarm salted milk to a non-reactive container (earthenware or glass). Stir in the sour buttermilk and lemon juice. Cover the container and let it stand undisturbed at room temperature for 24 hours to curdle and ferment.
- 3After 24 hours, prepare a colander lined with a clean muslin cloth or cheesecloth. Pour the curdled mixture into the cloth. Gather the corners of the cloth and tie them together to form a bundle. Hang the bundle to allow the whey to drain completely until the curds become firm.
- 4Once drained, place the cloth bundle containing the curds into a paneer mold or on a flat surface. Fold the cloth neatly over the top. Place a heavy weight (approximately 6 pounds) on top of the mold lid or directly on the cloth-wrapped cheese to press it. Leave it to press.
- 5The next day, flip the cheese block over, replace the weight, and continue pressing for another 2 to 3 days. The longer it is pressed, the harder and more flavorful it becomes. Note: For safety, perform this extended pressing in a refrigerator or very cool place.
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Rennet-Set Paneer (Milk Paneer No. 2)
This traditional Parsi-style cheese differs from common paneer by using rennet for coagulation, resulting in a uniquely smooth and tender texture similar to fresh feta or queso fresco. Unlike the quick acid-set method, this slow-setting technique allows the flavors to develop deeply, enhanced by a subtle hint of baking soda and salt. The result is a delicate, melt-in-the-mouth cheese that pairs perfectly with fresh bread or savory accompaniments.
Traditional Rennet Paneer
A traditional Parsi method for making fresh, rennet-set cheese with a soft, custard-like texture distinct from common acid-set paneer. Unlike the firm, crumbly texture achieved with lemon juice, this historical recipe uses rennet to create a delicate, smooth curd that is gently drained in woven baskets. The result is a tender, savory fresh cheese that can be enjoyed immediately or preserved in its own whey.
Surti Malai Paneer
A traditional Surti delicacy, this soft, salted cheese is a precursor to modern paneer but with a distinct preparation method involving salted milk. The resulting cheese is tender, creamy, and savory, perfect for enjoying on its own or as a unique appetizer. The technique of adding salt prior to curdling infuses the flavor deep into the milk solids, creating a rich taste profile characteristic of Surat's dairy heritage.
Cream Paneer No. 2
This luxurious, high-fat cheese combines equal parts fresh milk and rich cream to create a texture far superior to standard paneer. The slow-setting process using rennet results in a dense, buttery curd that is carefully pressed and aged for a sophisticated, savory flavor profile. Ideally prepared in cooler weather, this firm yet creamy cheese is perfect for slicing or enjoying as a standalone delicacy.