Paneer
fresh cheese common in the Indian subcontinent From Wikipedia, the free encyclopedia
fresh cheese common in the Indian subcontinent From Wikipedia, the free encyclopedia
Paneer (pronounced [/pəˈniːr/]), also known as panir (pronounced [pani̯r]), is a fresh acid-set cheese common in the Indian subcontinent. It is made from full-fat buffalo milk or cow milk. It is a non-aged, non-melting soft cheese made by curdling milk with a fruit- or vegetable-derived acid, such as lemon juice.
Paneer | |
| Alternative names | Panir, Indian cottage cheese |
|---|---|
| Type | Cheese |
| Place of origin | South Asia |
| Main ingredients | full-fat milk (mostly buffalo) |
| Other information | Rich source of milk protein |
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 1,251 kJ (299 kcal) |
| Carbohydrates | 23.3 g |
| - Sugars | 22.5 g |
| Fat | 15.5 g |
| Protein | 15.9 g |
| Vitamin A equiv. | 155 μg (17%) |
| - beta-carotene | 34 μg (0%) |
| Calcium | 597 mg (60%) |
| Iron | 0 mg (0%) |
| Magnesium | 58 mg (16%) |
| Phosphorus | 490 mg (70%) |
| Potassium | 728 mg (15%) |
| Sodium | 185 mg (8%) |
| Zinc | 2.04 mg (20%) |
| Percentages are relative to US recommendations for adults. Source: nutritiondata.comSource: USDA Nutrient database | |
Paneer is prepared by adding food acid, such as lemon juice, vinegar, citric acid or dahi (yogurt),[1] 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 paneer is then dipped in chilled water for 2–3 hours to improve its texture and appearance. What happens next varies.
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, it is 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.
Paneer is the most common type of cheese used in the Indian subcontinent. It is sometimes wrapped in dough and deep-fried or served with either spinach (palak paneer) or peas (mattar paneer). Paneer dishes can be sweet, like shahi paneer, or spicy/hot, like chilli paneer.
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