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.
Ingredients
- 4 cups Whole milk (Originally '1 seer'. Use full-fat milk for best results.)
- 2 teaspoons Salt (Originally '1 tola' (approx 11g). Adjust to taste.)
- 1/8 teaspoon Baking soda (Originally 'half the weight of a two-anna coin'. Used to neutralize acidity.)
- 1/4 teaspoon Liquid rennet (Originally a homemade extract from goat stomach ('chustda') soaked in vinegar. Substituted with commercial liquid rennet. Follow package instructions for setting 1 liter of milk.)
- 1 tablespoon Water (For diluting the rennet before adding to milk.)
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.
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.
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.
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.
Instructions
- 1Pour the milk into a heavy-bottomed pot and bring it to a boil. Once boiled, remove from heat. Stir occasionally while cooling to prevent a skin (malai) from forming on top. Cool until it is lukewarm (approx 98°F/37°C).
- 2Once the milk is lukewarm, add the salt and baking soda. Stir well to dissolve completely. Strain the mixture through a clean cloth into another vessel to ensure it is perfectly smooth.
- 3Dilute the liquid rennet in the tablespoon of water. Stir this mixture into the lukewarm milk thoroughly. Cover the vessel and let it stand undisturbed at room temperature for about 10 hours to allow the curd to set firmly.
- 4Prepare small molds (about 4 inches in diameter) or a colander by lining them with clean muslin cloth. Gently ladle the set curd into the molds. Fold the cloth over the top and place a lid or weight on top to press out the whey. Leave it weighted for 4 hours.
- 5Remove the paneer from the molds. Place the cheese on a clean sieve set over a plate to allow any remaining whey to drain. The cheese will continue to release water, so it is best to keep it on the sieve until ready to serve. This cheese has a distinct, delicious taste different from ordinary paneer.
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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.
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.
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.
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.