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.
Ingredients
- 6 cups Whole milk (Originally '3 sher'. Converted to approx 1.5 liters.)
- 2 tablespoons Salt (Originally '9 tel' (likely historical weight). Adjusted to 2 tablespoons for palatability, though traditional Surti paneer is quite salty.)
- 2 cups Plain yogurt (curd) (Used as a coagulant. Quantity estimated based on amount needed to curdle 6 cups of milk.)
Instructions
- 1Take about 1/2 cup (1 pasher) from the fresh milk into a cup. Dissolve the salt completely in this reserved milk and strain it through a cloth to remove any impurities.
- 2Pour the remaining milk into a heavy-bottomed or tinned vessel. Place it on the stove and bring it to a boil, letting it bubble 3 or 4 times.
- 3Add the reserved salted milk to the boiling milk. Then, immediately add the yogurt (curd) and stir. Continue heating just until the milk curdles and the whey (water) separates clearly from the solids. Remove from heat immediately once separated; keeping it on the heat longer will make the cheese tough and leathery.
- 4Pour the curdled mixture into a muslin cloth to drain the whey. Wet a separate thick, clean white cloth and line a cheese mold with it. Transfer the drained cheese curds into this lined mold. Fold the corners of the cloth neatly over the cheese, cover with the lid, and place a heavy weight on top.
- 5Let the cheese press for about 1.5 hours. Then, remove the cheese, flip it over, place it back in the cloth and mold, and press again with the weight. Continue pressing until no more water drips from the cheese. Once dry and set, remove from the mold.