Paneer is mild form of Indian Cheese, usually made from fresh whole milk. It is an un-aged, non-melting Cheese, with a firm texture that can withstand prolonged cooking times and still have the ability to retain it's shape and texture.
* If left on high flame, after adding the curdling agent there is a greater chance that you will end up in a rubbery and hard Paneer. ** Store the watery whey, which can be later used as stock in any preparation. ***If using Lime Juice as a curdling agent, wash under running water to get away from the sour taste.