panir

Indian, Middle-Eastern; soft mild-flavoured cheese. Milk is left to ferment for 6-12 hours, then heated to separate the curd.

[pah-NEER] A fresh, unripened cheese, similar to farmer cheese or pot cheese. Panir, also spelled paneer, is made from whole cow's or buffalo's milk and curdled with lemon or lime juice or with whey from a previous batch. It's essentially the same cheese as chenna, but panir has been pressed until its texture is firm-comparable to that of tofu. Panir, which is customarily diced and sautéed, is used throughout India in a variety of dishes including dal, salads and vegetables; it's an essential protein source in many vegetarian diets.