Paneer is a type of cheese very common in Indian cuisine and a good source of protein. But unlike most cheeses, it doesn't need rennet for coagulation. Instead, a form of food acid (commonly lemon, vinegar or yogurt) is added to hot milk which helps in the curdling process. The curdled milk is then collected in a cheese cloth, left hanging for all the excess water to drip out and then pressed under weight for a few hours.

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