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.)
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.