Paneer (Hindi: पनीर panīr, from Persian پنير panir) is the most common Persian and South Asian cheese. Hindi ( Devanāgarī: hi [[wiktहिन्दी हिन्दी]] or hi [[wiktहिंदी हिंदी]] IAST:, IPA:) is Persian cuisine or the cuisine of Iran is diverse with each province featuring dishes culinary traditions and styles distinct to their regions Cheese is a Food made from Milk, usually the milk of cows, Buffalo, Goats or sheep, by coagulation. It is an unaged, acid-set, non-melting farmer cheese made by curdling heated milk with lemon juice or other food acid. Farmer cheese (also farmer's cheese or farmers' cheese) is a simple Cheese often used for fillings in Blintzes and other foods Milk is an opaque white liquid produced by the Mammary glands of female Mammals (including Monotremes. The lemon ( Citrus × limon) is a hybrid in cultivated wild plants In Computer science, ACID ( Atomicity Consistency Isolation Durability) is a set of properties that guarantee that Database transactions are The process is similar to queso blanco, except that paneer does not have salt added. For the Philippine variety see Kesong puti. Queso blanco or queso fresco is a creamy soft and mild unaged white Cheese that Salt is a Dietary mineral composed primarily of Sodium chloride that is essential for Animal life but toxic to most land plants
Most varieties of paneer are simply pressed into a cube and then sliced or chopped, although the eastern 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 and South Indian variants of paneer. Oriya (ଓଡ଼ିଆ oṛiā) is one of the Indian Languages mainly spoken in the Indian state of Orissa. Geography Northern India lies mainly on continental India and a very small part of it lies on the Indian peninsula South India is the area encompassing India 's states of Andhra Pradesh, Karnataka, Kerala and Tamil Nadu as well as the union 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. This article deals with the geophysical region in Asia For geopolitical treatments see South Asia. The Middle East is a Subcontinent with no clear boundaries often used as a synonym to Near East, in opposition to Far East. Unlike most cheeses in the world, the making of paneer does not involve rennet, and is therefore completely vegetarian. Rennet (ˈrɛnɪt is a natural complex of enzymes produced in any Mammalian Stomach to digest the mother's milk and often used in the production of Cheese Paneer is a primary source of protein for Buddhists (typically those of Southeast Asian origin) who adhere to vegetarian as opposed to vegan diets. Proteins are large Organic compounds made of Amino acids arranged in a linear chain and joined together by Peptide bonds between the Carboxyl Buddhism is a family of beliefs and practices Vegetarianism is the practice of a diet that excludes Meat (including game and slaughter by-products Fish (including Shellfish and other sea
Firm tofu has a similar texture and consistency so it can be used in place of paneer as a non-dairy substitute. Tofu, also (the Japanese Romaji spelling doufu (the Chinese Pinyin spelling often used in Chinese recipes or bean curd (the literal
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Preparation
Paneer is a protein-rich food. Saag ( Hindi: साग Urdu: ساگ) is a Spinach and Mustard Leaves based Curry dish eaten in India and To prepare paneer, food acid (usually lemon juice, vinegar, or yogurt) is added to hot milk to separate the curds from the whey. In Computer science, ACID ( Atomicity Consistency Isolation Durability) is a set of properties that guarantee that Database transactions are Yoghurt, yogurt, yoghourt, youghurt or yogourt (see spelling below is a Curd is a Dairy product obtained by curdling (coagulating Milk with Rennet or an edible Acidic substance such as Lemon juice Whey or milk plasma is the liquid remaining after Milk has been Curdled and strained it is a By-product of the manufacture of Cheese The curds are then drained in a muslin cloth or cheesecloth and excess water is pressed out. Muslin is a type of finely-woven Cotton fabric, introduced to Europe from the Middle East in the 17th century Cheesecloth is a loosewoven Cotton Cloth used in Cheese making such as to press cheese curds for Poutine. Next, the obtained 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-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. The Mughal Empire ( Persian and self-designation گورکانی; مغلیہ سلطنت) was an Islamic imperial power which ruled most Pressing for a shorter time (approximately 20 minutes), results in a softer, fluffier cheese. Oriya cuisine and Bengali cuisine demand paneer-dough produced by beating or kneading the paneer by hand into a dough-like consistency. Oriya cuisine relates to the cooking of the eastern Indian state of Orissa. Etymology and ethnology The exact origin of the word Bangla or Bengal is unknown though it is believed to be derived from the Dravidian-speaking tribe Bang
Surati Paneer
The Surati 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. Gujarat (ગુજરાત Gujǎrāt, pronounced) is a state in western India. Curd is a Dairy product obtained by curdling (coagulating Milk with Rennet or an edible Acidic substance such as Lemon juice Whey or milk plasma is the liquid remaining after Milk has been Curdled and strained it is a By-product of the manufacture of Cheese
Mughlai cuisine
A part of Mughlai cuisine, Paneer is the only type of cheese traditionally used in Indian cuisine. Mughlai cuisine developed from the imperial kitchens of the Mughal Empire. India, officially the Republic of India (भारत गणराज्य inc-Latn Bhārat Gaṇarājya; see also other Indian languages) is a country 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. The Turkic peoples are Eurasian peoples residing in northern central and western Eurasia who speak languages belonging to the Turkic language family Central Asia is a region of Asia from the Caspian Sea in the west to central China in the east and from southern Russia in the north to northern Pakistan in the south The Persian Empire was a series of Iranian empires that ruled over the Iranian plateau, the original Persian homeland and beyond in Western Asia India, officially the Republic of India (भारत गणराज्य inc-Latn Bhārat Gaṇarājya; see also other Indian languages) is a country As a result, in large parts of East India, paneer is an aspirational food, and defines sumptuousness in vegetarian feasts. This article refers to the region in the Indian subcontinent. It is very popular when wrapped in dough and deep-fried or served with either spinach (palak paneer) or peas (matar paneer). Saag ( Hindi: साग Urdu: ساگ) is a Spinach and Mustard Leaves based Curry dish eaten in India and Mattar Paneer (मटर पनीर is an Indian dish consisting of Paneer (cheese and Peas in a sweet and spicy sauce
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). Ponir 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 sweetmeats, for which this region is renowned. Oriya cuisine relates to the cooking of the eastern Indian state of Orissa. Etymology and ethnology The exact origin of the word Bangla or Bengal is unknown though it is believed to be derived from the Dravidian-speaking tribe Bang Confectionery is a set of Food items that are rich in Sugar; modern usage may include substances rich in artificial sweeteners as well 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 sweetmeat made by this method. Rasgulla (Rasagolla রসগোল্লা Rôshogolla; Rasgulla is a syrupy Dessert of Orissa and Bengal. 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. For the Philippine variety see Kesong puti. Queso blanco or queso fresco is a creamy soft and mild unaged white Cheese that For the Philippine variety see Kesong puti. Queso blanco or queso fresco is a creamy soft and mild unaged white Cheese that 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. Farmer cheese (also farmer's cheese or farmers' cheese) is a simple Cheese often used for fillings in Blintzes and other foods Cottage cheese is a Cheese Curd product with a mild flavor It is drained but not pressed so some Whey remains
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