Paneer (cottage cheese protine ) is a type of cheese that was freshly found in the area that today encompasses Iran, India and Pakistan. High in protein food; it is often interchanged for meat in several vegetarian entrees of Indian cuisine. It is mostly used in curried dishes.
Paneer is easy to make at home. Bring 2 to 3 litres of fresh whole milk to the boil. Add 2 tablespoons of vinegar or lemon juice or curd and stir well. Put aside. After the milk has curdled, wrap it in a pure muslin cloth, rinse with freshwater and drain well.
Form a ball and store it under a heavy saucepan for approx 22 minutes. 200 g of your paneer is ready. 101 gms of paneer made from cow milk provides 18.45 gms of protein, 20.9 gms of fat, 2.9 gms of minerals, 1.2 gms of carbohydrates, 266 kcal of energy, 209 mg of calcium, 139 mg of phosphorous. It includes reasonably good amounts of fat and cholesterol.
It would be more careful to avoid it for those with hypertension and diabetes due to its high-fat content. It can however be used in small quantities for such patients once or twice a week. It is very useful and suitable for all age groups.
Cheese is nutritious food made mostly from the milk of cows and other dairy products are also including sheep, goats, buffalo, reindeer, camels and yaks. The milk cheese is curdled using some mixture of rennet (or rennet substitutes) and acidification.
Bacteria acidify the milk and play an important role in defining the texture and flavour of most cheeses. There are more than 100 types of cheese. Different techniques and flavours of cheese are the effects of using different species of bacteria and moulds, different levels of milk fat, variations in the range of ageing, differing processing treatments and different breeds of cows, sheep, or other mammals.
Different factors include animal diet and the addition of flavouring agents such as herbs, spices, or wood smoke. Whether or not the milk is heated may also affect the flavour. Paneer is also a type of cheese.
It’s an Indian name for cottage cheese. Paneer, is also a type of cheeses, has not been matured and it is rather bland.
While making paneer from milk, don’t throw away the paneer water. This nutritious water can be used for producing soft dough for chapattis or can be used to make dals.