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.)
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.