Paneer: Difference between revisions
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[[Image:Paneertikkaindia.jpg|thumb|Paneer [[tikka]] served in [[India]]]] |
[[Image:Paneertikkaindia.jpg|thumb|Paneer [[tikka]] served in [[India]]]] |
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[[Image:Matar Panir mit Chapati - Mutter Paneer with chapati.jpg|thumb|''Matar Paneer'', a vegetarian dish from India]] |
[[Image:Matar Panir mit Chapati - Mutter Paneer with chapati.jpg|thumb|''Matar Paneer'', a vegetarian dish from India]] |
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'''Paneer''' ( |
'''Paneer''' (comes from [[Persian language|Persian]] پنير ''panir'') is the most common [[Persian cuisine|Persian]] and [[South Asian cuisine|South Asian]] [[cheese]]. It is an unaged, acid-set, non-melting [[farmer cheese]] made by curdling heated [[milk]] with [[lemon]] juice or other food [[acid]]. The process is similar to [[queso blanco]], except that paneer does not have [[edible salt|salt]] added. Paneer is very closely linked to the Turkish [[Peynir]] which is also strained and squeezed the same way [http://modernturkishcuisine.blogspot.com/2008/05/white-cheese-beyaz-peynir.html] |
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Most varieties of paneer are simply pressed into a cube and then sliced or chopped, although the [[Eastern India|eastern Indian]] variety (known as ছানা ''chhana'' in [[Bengali language|Bengali]] and ଛେନା ''chhena'' in [[Oriya language|Oriya]]) is beaten or kneaded like mozzarella, and crumbles more easily than the [[North Indian cuisine|North Indian]] variant of paneer. Paneer is one of the few types of cheese indigenous to the [[Indian subcontinent]], and is widely used in Indian cuisine and even some [[Middle East]]ern and [[Southeast Asian]] cuisine. Unlike most cheeses in the world, the making of paneer does not involve [[rennet]], and is therefore completely vegetarian. Paneer is a source of [[protein]] for Hindus who adhere to [[vegetarianism|vegetarian]] as opposed to [[veganism|vegan]] diets. |
Most varieties of paneer are simply pressed into a cube and then sliced or chopped, although the [[Eastern India|eastern Indian]] variety (known as ছানা ''chhana'' in [[Bengali language|Bengali]] and ଛେନା ''chhena'' in [[Oriya language|Oriya]]) is beaten or kneaded like mozzarella, and crumbles more easily than the [[North Indian cuisine|North Indian]] variant of paneer. Paneer is one of the few types of cheese indigenous to the [[Indian subcontinent]], and is widely used in Indian cuisine and even some [[Middle East]]ern and [[Southeast Asian]] cuisine. Unlike most cheeses in the world, the making of paneer does not involve [[rennet]], and is therefore completely vegetarian. Paneer is a source of [[protein]] for Hindus who adhere to [[vegetarianism|vegetarian]] as opposed to [[veganism|vegan]] diets. |
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Revision as of 20:51, 27 October 2008
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Paneer (comes from Persian پنير panir) is the most common Persian and South Asian cheese. It is an unaged, acid-set, non-melting farmer cheese made by curdling heated milk with lemon juice or other food acid. The process is similar to queso blanco, except that paneer does not have salt added. Paneer is very closely linked to the Turkish Peynir which is also strained and squeezed the same way [1]
Most varieties of paneer are simply pressed into a cube and then sliced or chopped, although the eastern Indian variety (known as ছানা chhana in Bengali and ଛେନା chhena in Oriya) is beaten or kneaded like mozzarella, and crumbles more easily than the North Indian variant of paneer. Paneer is one of the few types of cheese indigenous to the Indian subcontinent, and is widely used in Indian cuisine and even some Middle Eastern and Southeast Asian cuisine. Unlike most cheeses in the world, the making of paneer does not involve rennet, and is therefore completely vegetarian. Paneer is a source of protein for Hindus who adhere to vegetarian as opposed to vegan diets.
Firm tofu has a similar texture and consistency so it can be used in place of paneer as a non-dairy substitute.
Preparation
Paneer is a protein-rich food. To prepare paneer, food acid (usually lemon juice, vinegar, or yogurt) is added to hot milk to separate the curds from the whey. The curds are then drained in a muslin cloth or cheesecloth and excess water is pressed out. The resulting paneer is dipped in chilled water for 2-3 hours to give it a good texture and appearance.
From this point, the preparation of paneer diverges based on its use. In Mughlai cuisine, the paneer, wrapped in cloth, is put under a heavy weight, such as a stone slab, for 2-3 hours, and is then cut into cubes for use in curries. Pressing for a shorter time (approximately 20 minutes), results in a softer, fluffier cheese. Oriya cuisine and Arabic cuisine require a paneer dough beaten or kneaded by hand into a dough-like consistency.
Surti Paneer
The Surti Paneer, made in the region around Surat in Gujarat, is a variant of paneer made by draining the curd and ripening them in whey for 12 to 36 hours.
Mughlai cuisine
A part of Mughlai cuisine, Paneer is the only type of cheese traditionally used in Indian cuisine. The ruling aristocracy in the second millennium AD was of Turkic, (Central Asian), and Persian origin, and it was they who introduced paneer to India. As a result, in many parts of India, paneer is an aspirational food, and defines sumptuousness in vegetarian feasts. It is very popular when wrapped in dough and deep-fried or served with either spinach (palak paneer) or peas (matar paneer).
Eastern Indian cuisine
In Bangladesh and eastern India, two kinds of cheese are commonly found: ponir (a hard paneer) and chhana or chhena (a soft paneer). Paneer is a salty semi-hard cheese made in villages across Bangladesh, and Orissa and West Bengal in India. Its sharp flavor and high salt content contrasts with the softer, milder chhana/chhena. Ponir is typically eaten in slices at teatime with biscuits or bread, or deep-fried in a light batter.
While Mughlai cuisine uses paneer in spicy curry dishes, the use of chhana in Oriya cuisine or Bengali cuisine is mostly restricted to sweets, for which this region is renowned. Most Oriya and Bengali sweets feature chhana beaten by hand into dough-like consistency and then used in crafting the sweetmeat. The rasgulla is the classical sweet made by this method. It features plain chhana beaten by hand into the right consistency, then shaped into balls which are soaked in syrup.
The chhana or chhena used in such cases is manufactured by a slightly different procedure from Mughlai paneer; it is drained but not pressed, so that some moisture is retained, which makes for a soft, malleable consistency. It may, however, be pressed slightly into small cubes and curried to form a dalna in Oriya and Bengali cuisines.
Similar cheeses
Queso blanco or queso fresco are often recommended as substitutes in the Americas, as unlike paneer, they are commercially available in many American markets. Both are generally salted, unlike paneer.
The farmer cheese sold in Western countries, and dry curd cottage cheese, are similar except that they are made from cultured milk and often salted.
Anari is very similar in taste and texture to fresh Indian Paneer. Anari is a fresh mild whey cheese produced in Cyprus. Although much less known than other Cypriot cheeses (eg halloumi), it has started to gain popularity following recent publicity exposure. One of the main industrial producers on the island won a silver medal award for anari in the 2005 World Cheese Awards in the UK.