Made by the acid precipitation of milk, paneer is pressed under a weight into a flat slab and then cut into cubes. It is a fresh and delicate cottage cheese or milky cheese, rich in all nutrients as well as delicious in taste. Usually, it is made from low fat milk that is solidified into a hard rectangular clump.
In northern India, it is very popular food item that can be made at home. Paneer is versatile dairy product in its usage because it can be generously used in sweets, snacks, curries and vegetables. Unlike most cheeses, it keeps its firmness even when heated, rather than melting.
Paneer is also known as homemade cheese, is similar to pressed Ricotta cheese, which is made by drying curd without adding salt. Paneer is one of the primary protein sources among vegetarians who adhere to a strict vegetarian diet. Usually, it is used in various curried dishes and can be also used as snack and stuffing in bakery products. Most often it is used in stirfry dishes because it does not melt while cooking at high temperature. It is also used in preparing popular desserts because of its delightful taste.
The Better Cheese
A harsh heat treatment of the milk prior to the addition of acidic curdling agent is necessary for making good quality paneer. This process results in the disulfide bonding of some of the whey proteins, particularly b-lactoglobulin, which resides on the surface of the casein. When the coagulum is formed, these whey proteins are incorporated into the curd. However, in typical cheese production only casein proteins are included in the curd and all the other proteins are lost with the draining of whey. This inclusion of the whey proteins in the curd improves the yield and protein quality of paneer relative to typical casein cheeses.
Process
Typically, paneer is made by the following method:
This story is from the June - July 2024 edition of Bakery Review.
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This story is from the June - July 2024 edition of Bakery Review.
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