Paneer Making — Coagulation and Pressing (पनीर बनाने की विधि)

Pan-North Indian dairy tradition; paneer is documented in ancient Sanskrit texts; its non-melting property (unlike Western cheeses) makes it uniquely suitable for Indian high-heat cooking

Paneer (पनीर) is the fresh, unaged, pressed curd cheese of Indian cuisine — made by acid-coagulating hot whole milk and pressing the resulting curd under weight until a firm, slice-able block results. Unlike chhena (which is soft and moist for sweets), paneer is pressed until firm enough to hold its shape when cubed and cooked in curries without melting. The acid type, coagulation temperature, and pressing weight all affect the final paneer quality: lemon juice produces softer paneer; vinegar produces firmer; citric acid is the commercial standard. The pressing time (30–60 minutes under a heavy weight) determines the final density.

• Fresh ricotta (acid-coagulated, not pressed); Greek anthotyros; Salvadoran quesillo — all are acid-coagulated fresh cheeses that differ in pressing extent and final texture

Used in palak paneer (spinach), shahi paneer (cream-tomato), paneer tikka (grilled), and dozens of other preparations. Fresh paneer has a mild, milky flavour that acts as a neutral protein canvas for any sauce.