Cream Paneer No. 2

Name: Cream Paneer No. 2
Ingredients: 4 cups Whole milk (Originally '6 seers'. Scaled down for home preparation while maintaining the 1:1 ratio with cream.); 4 cups Heavy cream (Originally '6 seers cream'. Use high-fat heavy cream.); 1 1/2 teaspoons Salt (Originally '4 tolas' (approx 48g) for the full 12-seer batch. Scaled down proportionally.); 1/4 teaspoon Rennet (liquid or tablet) (Originally 'chusta' (prepared lamb stomach). Substituted with modern rennet for safety and ease. Follow package instructions for setting 2 quarts (approx 2 liters) of liquid.); 1 teaspoon Vinegar (Used to help dissolve/activate the rennet if required, or as a nod to the original 'rubbing with vinegar'.)

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.

Ingredients

4 cups Whole milk (Originally '6 seers'. Scaled down for home preparation while maintaining the 1:1 ratio with cream.)
4 cups Heavy cream (Originally '6 seers cream'. Use high-fat heavy cream.)
1 1/2 teaspoons Salt (Originally '4 tolas' (approx 48g) for the full 12-seer batch. Scaled down proportionally.)
1/4 teaspoon Rennet (liquid or tablet) (Originally 'chusta' (prepared lamb stomach). Substituted with modern rennet for safety and ease. Follow package instructions for setting 2 quarts (approx 2 liters) of liquid.)
1 teaspoon Vinegar (Used to help dissolve/activate the rennet if required, or as a nod to the original 'rubbing with vinegar'.)

Instructions

1In a clean earthenware or glass vessel, combine the whole milk, heavy cream, and salt. Stir well to ensure the salt is fully dissolved.
2Dissolve the rennet (and vinegar, if using) in a small amount of cool water according to package instructions. Stir this into the milk mixture gently but thoroughly. Cover the vessel and let it stand undisturbed at room temperature for 24 hours until a firm curd (resembling yogurt) has formed.
3Once set, transfer the curd into a clean muslin or cheesecloth. Tie the corners of the cloth together and hang it up to allow the whey to drain completely. Once the dripping stops, open the cloth and scrape any curd sticking to the sides into the center.
4Place the cloth-wrapped curd into a cheese mold (or a perforated container). Cover it cleanly with the cloth ends. Place a lid or flat plate on top, and set a heavy weight (approximately 6 pounds) on the lid. Leave it to press.
5The next day, flip the cheese block over, replace the weight, and let it press for another 2 to 3 days. The longer it is pressed, the firmer and more flavorful it becomes. This cheese is best made and stored in cool weather (winter).