Portuguese may have introduced the technique of "breaking" milk with acid to Bengal in the 17th century. Thus, according to this theory, Indian acid-set cheeses such as paneer and chhena were first prepared in Bengal, under Portuguese influence. Preparation Paneer is prepared by adding food acid, such as lemon juice, vinegar, citric acid or dahi (yogurt), to hot milk to separate the curds 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 curries. Pressing for a shorter time (approximately 20 minutes) results in a softer, fluffier cheese. In Bengali, 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 biscuits or various types of bread, 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. Use in dishes Paneer is the most common type of cheese used in traditional cuisines from the Indian subcontinent. It is sometimes wrapped in dough and deep-fried or served with either spinach (palak paneer) or peas (mattar paneer). Paneer can be sweet, like the shahi paneer, or spicy, like the chilli paneer. Paneer dishes Some paneer recipes include Paneer pulao (paneer with rice) Mattar paneer (paneer with peas) Shahi paneer (paneer cooked in a rich Mughlai curry) Paneer tikka (a vegetarian version of chicken tikka, paneer placed on skewers and roasted) Paneer tikka masala Chilli paneer (an Indo-Chinese preparation with spicy chilies, onions and green peppers, usually served dry and garnished with spring onions) Paneer pakora (paneer fritters) Palak paneer Khoya paneer Paneer momo Paneer butter masala Paneer pasanda (shallow-fried stuffed paneer sandwiches in a smooth, creamy onion-tomato based gravy) Paneer lababdar Paneer Do Pyaaz (named so because 2 onions are used in this recipe). Similar cheeses Anari,