Paneer is an acid-set fresh curd cheese made from cows milk that is popular in northern India, Pakistan, Nepal and Bangladesh where milk is a regular part of those cultures. A very simple cheese to make, paneer is basically a pressed ricotta cheese.
One of the easiest cheeses to make at home is paneer. Takes less than 30 minutes of active prep time and doesn’t require any specialized ingredients (just milk, acid, and salt) or equipment (I don’t even use cheesecloth, just a tea towel).
Paneer, like many fresh cheeses, is a snap to make. Two ingredients, little time and almost zero skill. I’ve most often run across this cheese in spinach curry dishes like Palak Paneer or Saag/Sag Paneer.