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.
Ingredients
- 4 cups Whole milk (Full-fat milk is essential for proper curd formation.)
- 1 teaspoon Salt (Or to taste.)
- 1/4 teaspoon Liquid rennet (Originally 'homemade rennet vinegar' made from goat stomach. Substituted with modern liquid rennet for safety and ease. Check manufacturer instructions for setting 1 liter of milk.)
- 1 tablespoon Water (Cool, non-chlorinated water for diluting rennet.)
More recipes using Milk
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.
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
- 1Heat the milk in a clean pot until it reaches approximately 95°F (35°C). If using raw milk, boil it first as per the original recipe, then let it cool down to 95°F.
- 2Stir the salt into the warm milk until dissolved. Dilute the liquid rennet in the tablespoon of cool water. Pour the diluted rennet into the milk and stir gently but thoroughly for about 1 minute to distribute evenly. Do not over-stir.
- 3Cover the pot and let it sit undisturbed in a warm place for 3 to 4 hours. The milk should transform into a firm, yogurt-like curd that separates cleanly from the sides of the pot.
- 4Prepare small cheese baskets or a colander lined with cheesecloth. Place them over a bowl or sink to catch the whey. Gently ladle the set curd into the baskets. Let them drain for 1.5 hours.
- 5Carefully detach the cheese from the basket edges. Gently flip the cheese onto your palm and place it back into the basket upside down (so the bottom pattern is now on top). Let it drain for another 2 hours. Once firm enough to handle, remove from the baskets. The cheese can be stored submerged in the collected whey.
You Might Also Like
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.
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.
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 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.