Paneer

One of the easiest cheeses to make, and the only one used in Indian cooking, paneer requires two ingredients: milk and an acid, such as lemon juice. I don’t use fat-free milk because the curd doesn’t hold up as well when the paneer forms. Unlike regular cheese, paneer doesn’t melt; it holds its shape when heated. You can crumble it and use it as a topping in salads, or add chunks to stews, or even roast cubes with vegetables for a salad.