Easy Surti Malai Paneer
A luxurious, historical variation of the famous Surti Paneer, enriched with fresh cream for a meltingly soft texture. Unlike standard firm paneer, this "Malai" version incorporates heavy cream into the milk curds before pressing, creating a rich, savory cheese with a delicate, buttery consistency. Traditionally enjoyed on its own or as a sophisticated accompaniment, it offers a unique glimpse into the dairy-rich culinary heritage of Surat.
Ingredients
- 1 gallon Whole milk (Originally '4 sher'. Converted to 1 gallon (approx 3.8L).)
- 5 tablespoons Salt (Originally '7 tola' (approx 80g). Adjusted slightly for modern palates, but this is meant to be a salty cheese.)
- 4 tablespoons White vinegar (Originally '4 dessertspoons'. Can substitute with 2 cups sour buttermilk (originally '2 pasher/1 pint').)
- 1 quart Heavy cream (Originally '1 sher fresh malai'. Use high-fat heavy cream or clotted cream.)
Instructions
- 1Remove about 1 1/2 cups (originally '1.5 pasher') of milk from the gallon. Dissolve the salt thoroughly in this reserved milk. Strain this salted milk through a cloth into a separate container and cover it.
- 2Pour the remaining milk into a large, heavy-bottomed stainless steel pot (originally 'tinned vessel'). Place over heat and bring to a boil openly. Allow it to bubble up 4 or 5 times.
- 3Add the reserved salted milk to the boiling pot and mix well. Dilute the vinegar in a small cup of water (or use the sour buttermilk). Pour the acid around the edges of the boiling milk and immediately stir with a spoon to mix thoroughly. The milk should curdle, separating into solids and whey. Remove from heat as soon as the water separates clearly. Do not over-boil, or the curds will become tough.
- 4Pour the curdled mixture into a muslin cloth. Tie it and hang it briefly just until the excess water drains out. Immediately transfer the drained curds into a bowl. Add the heavy cream (fresh malai) and mix well with a wooden spoon.
- 5Transfer the creamy mixture into a clean, thick white cloth (or a cheese mold if available). Tie it tightly into a round ball and hang it up to drain excess liquid, similar to making shrikhand. Do not let it drain until it becomes hard; it should remain slightly soft.
- 6When the cheese is firm but still yielding, wet a piece of muslin cloth, wring it out, and spread it on a saucer or plate. Place the cheese ball in the center, knot-side down. Fold the corners of the cloth over the top neatly. Place an inverted saucer or a light lid on top, then place the assembly in a colander. Place a weight of about 1.5 pounds (approx 0.7 kg) on top. Press until the paneer is set but still pleasantly soft ('maja nu sej pochu').