Paneer

Paneer is an Indian cheese created by curdling heated cows milk with lemon juice. It is a cheese that can often be found as the meat alternative in vegetarian curries and in other Hindi cooking. Paneer is a pure white cheese which looks very similar to Greek Feta cheese. It has the same texture and crumble to it. Paneer could also be mistaken for Tofu, which is also often used as a meat substitute in vegetarian cooking. Paneer has the same cooking properties as the Cypriot cheese Halloumi. It does not melt when it comes into contact with heat. Instead it slowly browns on the outside giving it a nice robust flavour. Fresh on its own Paneer ...  Read the complete review

Paneer is an Indian cheese, one of the items I regularly buy from my local ethnic supermarket. I first discovered it after eating Motor Ponir in an Indian restaurant in London a few years ago, this is basically a dish of peas and cheese (Paneer) which is extremely rich and full of amazing flavour. I believe many Indian families make this cheese themselves and it is apparently a very easy process, although I cannot comment on this as I've never tried it. Home-made Paneer recipes can be found online, but for the purpose of this review I shall concentrate on the shop bought Paneer although I cannot possibly tell you the brand name of it as the entire wrapper ...  Read the complete review

Paneer is a worldwide known cheese that can be prepared at home. Some people know it as cottage cheese. It's well known in countries like India, Afghanistan, Iran and Pakistan and is used in preparing various main courses. I prepare it at home if I have the time or buy it from the store for it's available in select stores as well. To prepare it, you need atleast 12 hours at your hand before you plan to make the main dish involving paneer. It's very important to start with a good quality of milk to make Paneer. Generally full cream milk is ideal but if you want a lighter paneer, you may try skimmed milk (I have never tried making paneer with ...  Read the complete review

Introduction : Paneer is basically a milk product just as that of cheese and butter., found almost everywhere but mainly in persian and south asian countries. Preparation: It is prepared by curdling milk by any citric liquid mainly lemon juice, others involve food acids, vinegar etc.. It is totally vegetarian product as its preparation also does not involve oraganic compounds like rennet which is used in making cheese and junket by curdling of milk. Use : Paneer has got vast importance in many dishes ,mainly vegetables , some important ones are : Palak paneer, capsicum tomato paneer, kadai paneer, mughlai paneer, panneer navratan korma etc...In all these ...  Read the complete review

Paneer was originally found in the area that today encompasses Iran, India and Pakistan by the nomads.It is the Persian word for "cheese", the nomads carried it with them in camel skin bags. It is a high protein food generally substituted for meat in Indian and Mughlai and Arab recipes. Paneer is made at home in many Indian households.It is fairly simple to make it at home Method:- Traditionally milk is boiled and either fresh lemon juice or a spoonful of citric acid is added to the milk while it is still hot.When the milk gets fully curdled, the liquid is drained out by pouring it on to a clean fine muslin cloth.Once all the liquid has ...  Read the complete review