What is Paneer?
{{Infobox food | name = Paneer | image = Panir Paneer Indian cheese fresh.jpg | caption = Paneer | alternate_name = Panir, Indian cottage cheese | country = [[South Asia]] | creator = | type = [[Cheese]] | served = | main_ingredient = full-fat milk (mostly buffalo) | calories = | other = Rich source of milk protein }} '''Paneer''' ({{IPA-hns|/pəˈniːr/|pron}}), also known as '''panir''' ({{IPA-bn|pani̯r|pron}}), is a [[fresh cheese|fresh]] [[acid-set cheese]] common in the Indian subcontinent. It is made from [[full-fat]] [[buffalo]] milk or cow [[milk]]. It is a [[Cheese ripening|non-aged]], non-melting [[soft cheese]] made by [[curdling]] milk with a fruit- or vegetable-derived acid, such as [[Lemon|lemon juice]]. ==Nutrition and preparation== {{Nutritionalvalue | name=paneer | kJ=1251| protein= 15.9 g | fat=15.5 g | carbs=23.3 g | sugars=22.5 g | iron_mg=0 | calcium_mg=597 | magnesium_mg=58 | phosphorus_mg=490 | potassium_mg=728 | sodium_mg=185| zinc_mg=2.04 | vitA_ug = 155 | betacarotene_ug=34 |source_usda=1 | source=[http://www.nutritiondata.com/facts/vegetables-and-vegetable-products/2666/2 nutritiondata.com]}} Paneer is prepared by adding food [[acid]], such as lemon juice, vinegar, [[citric acid]] or [[dahi (curd)|dahi]] (yogurt),<ref>Adiraja Dasa. ''The Hare Krishna book of Vegetarian Cooking''. Bhaktivedanta Book Trust, 1989, {{ISBN|0-902677-07-1}}</ref> to hot milk to separate the [[curd]]s from the [[whey]]. The curds are drained in [[muslin]] or [[cheesecloth]] and the excess water is pressed out. The paneer is then dipped in chilled water for 2–3 hours to improve its texture and appearance. What happens next varies. In North Indian cuisines, the curds are wrapped in [[cloth]], placed under a heavy [[weight]] such as a stone slab for two to three hours, and then cut into cubes for use in [[curry|curries]]. Pressing for a shorter time (approximately 20 minutes) results in a softer, fluffier cheese. In [[B