Editing Paneer (section)

==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 resulting paneer is dipped in chilled water for 2–3 hours to improve its texture and appearance. From this point, the preparation of paneer diverges based on its use and regional tradition.

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 [[Bengali cuisine|Bengali]], [[Odia cuisine|Odia]] and other East Indian cuisines, the chhena are beaten or kneaded by hand into a dough-like consistency, heavily salted and hardened to produce paneer (called ''ponir''), which is typically eaten in slices at [[teatime]] with [[biscuit]]s or various types of [[bread]], [[deep-frying|deep-fried]] in a light batter or used in cooking.

In the area surrounding the city of [[Surat]] in [[Gujarat]], ''surti paneer'' is made by draining the curds and ripening them in whey for 12 to 36 hours.