This fresh Indian cheese, known as chaana in Bengal, can be grilled, fried, braised or baked. It can be used in curries, stuffings, dips, snacks and desserts. Any kind of milk can be used to make panir, including goat’s, sheep’s and buffalo’s milk as well as cow’s. Different milks will give different textures. Full-cream milk, for example, will produce a softer and creamier panir. Different acid agents can be used to curdle, or separate, the milk and will also give a different texture. You could try lemon or lime juice, whey, yoghurt or buttermilk. The panir can be hung instead of pressed to give a different texture and consistency, suitable for desserts.