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Am from Indian subcontinent. Butter isn't exactly that popular where I'm from (Bangladesh). Milk is usually collected at dawn and consumed in liquid form before the day is over, no need to store anything.

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Probably butter isn't as common where you're from, but ghee is. Ghee really made butter more viable by increasing it's shelf life, and was a bit of a technological achievement of food science.

I'm looking briefly at the history of Indian cheesemaking. Seems like rennet wasn't used, but instead things like lemon juice. Paneer seems to be the first word that comes up, consistently along with a few other varities. Looks pretty tasty :P

Paneer is excellent, but in all my experience tends to get treated more like chicken: as a raw material which you will cook (by frying or simmering, etc.) and add seasoning to. I've never seen it simply sliced and served on a cracker, as you might with Western cheeses.

Definitely seek out and try paneer, though. Saag paneer is one of my favorites: chunks of paneer in stewed mustard greens.

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