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.)
More recipes using Milk
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.
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.
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.
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').
You Might Also Like
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.
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.
Cream Paneer
This luxurious historical cheese is crafted entirely from salted fresh cream, resulting in a texture somewhere between firm cream cheese and traditional paneer. The slow process of hanging and double-pressing yields a dense, rich block with a savory profile, perfect for slicing or spreading on crusty bread. Ideally prepared in a cool environment, this delicacy highlights the pure, unadulterated flavor of high-quality dairy.