Paneer

Paneer is a fresh, non-aged, acid set cheese common in South Asian cuisine, made by curdling hot cow or buffalo milk with a food acid such as lemon juice, vinegar or citric acid, then draining and pressing the curds; unlike most cheeses it does not melt when heated. Regional methods vary, with North Indian preparation wrapping the curds under heavy weights for two to three hours before cutting them into cubes, while Bengali and Odia traditions knead the curds into a dough-like consistency, and it is the most common cheese used in dishes from the Indian subcontinent, from the sweet shahi paneer to the spicy chilli paneer, palak paneer with spinach, matar paneer with peas, and paneer tikka. Its origins are disputed, with theories pointing to ancient Vedic references, Persian, Afghan or Portuguese introduction, and per 100 grams it provides about 299 calories, 15.9 grams of protein and 597 milligrams of calcium.