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                     PANEER & CHANNA (INDIAN CHEESE)

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Cheese/eggs

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2   qt           Milk, whole
   1 1/2   c            Cultured buttermilk

  Pour milk into a heavy 4-quart saucepan. Bring to a
  boil over medium-high heat, stirring occasionally.
  
  Reduce heat to medium and stir in buttermilk.
  
  When the curds form a mass (you'll see a clear,
  pale-yellow whey surrounding the curds), remove pan
  from heat, Let stand, partially covered, for 10
  minutes.
  
  Line a colander with a double layer of dampened
  cheesecloth. Set the colander in the sink or in a bowl
  if you wish to save the whey (see note).
  
  Gently pour the curds and whey into the cheesecloth.
  
  Gather together the corners of the cloth, give one or
  two twists, and tie with a kitchen twine.
  
  Hang the cheesecloth bag over the faucet and let the
  cheese drain for 1 hour, or until it is as thick as
  yogurt (this is channa).
  
  If the weather is warm, leave the cheesecloth bag in
  the colander, set the colander on a plate to catch the
  drippings, and refrigerate until the cheese has
  thickened.
  
  Unwrap the channa and use immediately, or cover and
  store in the refrigerator for up to 4 days.
  
  Yields approximately 10 ounces.
  
  Note: Save the whey for making your next batch of
  paneer, use it for cooking lentils or pilafs, or add
  it to soups.
  
  Paneer cheese: Snugly wrap cheesecloth around the
  channa to form a "cake." Place on a cookie sheet,
  place another cookie sheet on top and add weights (for
  example, 2 or 3 large cans of tomatoes, 2 or 3 bricks,
  a large pitcher of water). Let the cheese sit for 2 to
  4 hours.
  
  Use immediately, or cover and refrigerate for up to 5
  days.
  
  Yields 8 ounces (1 cup).
  
  PER OUNCE (channa): 75 calories, 5 g protein, 0 g
  carbohydrate, 6 g fat (4 g saturated), cholesterol and
  sodium content is not available, 0 g fiber.
  
  PER OUNCE (paneer): 100 calories, 7 g protein, 2 g
  carbohydrate, 7 g fat (5 g saturated), cholesterol and
  sodium content is not available, 0 g fiber.
  
  From an article by Lax Hiremath in the San Francisco
  Chronicle, 9/1/93.
 


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