Soft non-melting Indian cheese made by curdling milk with an acid such as lemon juice and pressing the curds (6) Crossword Clue

Here is the answer for the crossword clue Soft non-melting Indian cheese made by curdling milk with an acid such as lemon juice and pressing the curds (6) . We have found 40 possible answers for this clue in our database. Among them, one solution stands out with a 98% match which has a length of 6 letters. We think the likely answer to this clue is PANEER.

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Crossword Answer For Soft non-melting Indian cheese made by curdling milk with an acid such as lemon juice and pressing the curds (6):

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40 Potential Answers:

RankAnswerLengthSourceDate
98% PANEER Soft non-melting Indian cheese made by curdling milk with an acid such as lemon juice and pressing the curds (6) (6)
4% SEMI ___-soft cheese (4) USA Today May 24, 2026
4% PECORINO Salty cheese made from sheep's milk (8) New York Times May 17, 2026
4% ACIDITY Notable feature of lemon and grapefruit juice (7) New York Times Mini May 16, 2026
4% LATTE Coffee made with steamed milk (5) The Times Concise May 9, 2026
4% THAW Melt (4) The Telegraph Quick May 6, 2026
4% OAT Non-dairy milk choice (3) LA Times Mini May 1, 2026
4% MOZZARELLA White Italian curd cheese (10) (10) Mirror Quiz Apr 3, 2026
4% WHEY Curds and ____ (4) The Telegraph Quick Mar 30, 2026
4% RICOTTA Type of soft cheese (7) The Times Concise Mar 23, 2026
Soft non-melting Indian cheese made by curdling milk with an acid such as lemon juice and pressing the curds (6) Crossword Clue
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We found 40 solutions for Soft non-melting Indian cheese made by curdling milk with an acid such as lemon juice and pressing the curds (6). The top solutions are determined by popularity, ratings and frequency of searches. The most likely answer for the clue is PANEER.

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With our crossword solver search engine you have access to over 7 million clues. You can narrow down the possible answers by specifying the number of letters it contains. We found more than 40 answers for Soft non-melting Indian cheese made by curdling milk with an acid such as lemon juice and pressing the curds (6).