Surti Malai Paneer No. 2

Name: Surti Malai Paneer No. 2
Ingredients: 4 liters Whole milk (Originally 4 seers. Use fresh, full-fat milk.); 1 liter Heavy cream (Originally 1 seer 'hard malai'. Use thick heavy cream.); 4 tablespoons Salt (Originally 7 tolas (approx 80g). Adjusted slightly for modern taste, but this is a salted cheese.); 1 teaspoon Rennet or Vinegar (Originally 'chuska' (dried rennet) or vinegar. Use liquid rennet or vinegar as needed to curdle the milk.); 2 cups Cold water (Originally 1/2 seer.)

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.

Ingredients

4 liters Whole milk (Originally 4 seers. Use fresh, full-fat milk.)
1 liter Heavy cream (Originally 1 seer 'hard malai'. Use thick heavy cream.)
4 tablespoons Salt (Originally 7 tolas (approx 80g). Adjusted slightly for modern taste, but this is a salted cheese.)
1 teaspoon Rennet or Vinegar (Originally 'chuska' (dried rennet) or vinegar. Use liquid rennet or vinegar as needed to curdle the milk.)
2 cups Cold water (Originally 1/2 seer.)

Instructions

1Warm the milk in a large pot to approximately 95°F (35°C). Add the rennet (diluted in a little water) or vinegar. Stir thoroughly, then cover the pot with a lid and let it sit undisturbed in a warm place until the milk sets into a firm curd (dahi).
2Once the curd is firm, pour the cold water into a separate shallow earthen or glass vessel.
3Transfer the set curds into the shallow vessel containing the water. If you used solid rennet pieces, remove them now. Sprinkle the salt over the curds and let it sit for 5 to 7 minutes to absorb the seasoning.
4Gently mix the heavy cream into the salted curds until well combined. This addition creates the rich 'Malai' texture characteristic of this cheese.
5Transfer the mixture into cheese molds or small baskets lined with cheesecloth (muslin). Place the molds on a draining rack or inclined surface to allow the whey to drain off. Leave the cheese to set and drain for 8 to 10 hours.
6Remove the paneer from the molds carefully. It is recommended to use this cheese immediately or within the same day, as the high cream content can cause it to become bitter or leak excessive moisture if stored for too long.