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.)
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.