Thursday, October 27, 2005

Thursday Cheese Blogging!

We go to the sub-continent this week to bring you a delicious, versatile, and easy to make cheesy comestible:


Paneer (Panir) refers to two types of cheese that were originally found in the area that today encompasses Iran, India and Pakistan. One variety of Paneer has little acidity and has a modest amount of salt added. This cheese is used in curried dishes and is very popular, when wrapped in dough and fried and is delightful for snacking. Since it is a high protein food, this cheese is often substituted for meat in many vegetarian entrees of Indian cuisine. It is commonly used in curried dishes. Rich Cow brand Refrigerated Paneer has a six month shelf life is a favorite of Indian and Iranian consumers and is available in both retail and bulk packages.




cow milk





1 liter whole milk (You May Use Soy Milk)
1/2 table spoon vinegar or lemon/lime juice
2 tablespoon Water


  1. Dissolve the vinegar in milk. Bring milk to boil. Stir continuously while boiling.
  2. When the milk curdles fully, switch off the heat. Cover for 3-4 minutes.
  3. Drain into a muslin cloth. Hold pouch under running water.
    Press out excess water. Shape and place cloth under heavy weight required (stone slab) for 2-3 hours before using as required.

Matar Paneer (Green Peas and Cheese Curry)
Palak Paneer (Spinach curry with Cheese)

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