Aficionados of Indian food enjoy paneer, a firm, unaged cheese often used in vegetarian curries and other Indian dishes as a source of protein. Like tofu, it is a simple, somewhat bland food that absorbs flavors from the sauce it is cooked in.
According to Cheese.com, paneer has been made for possibly 8,000 years in India. It is one of the simplest forms of cheese, made with cow or buffalo milk, similar to Latin queso fresco or queso blanco, or whole milk ricotta.
Paneer is easy to make at home. A recipe at easy ayurveda.com calls for milk to be simply boiled and curdled with an acid — it can be either vinegar, lemon juice, yogurt, or acidic whey from the last batch — and drained in cheesecloth. When dry, it is pressed under a heavy weight to form a solid block of milk protein.
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