Its a pressed Indian Cheese, Actually the only native cheese in Indian cuisine. obtained by curdling scalding hot milk with lime or lemon juice, draining out the whey completely & pressing it under a weight to get the paneer. Similar to 'haloumi' in terms of texture. Although soft, it does not melt like mozzarella, but can be shredded into dishes.
How to make paneer?http://www.food52.com/recipes...
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