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Paneer For Your Diets -Health Benefit of Indian Cottage Cheese
How to Make Paneer
Different types of cheeses are produced and used in different countries across the world like mozzarella from Italy, Gouda from France, and paneer from India and so on and so forth. Cheese is usually liked by one and all and is an extremely nutritious but at the same time a fattening ingredient.
Paneer is a dairy product which is made from milk. There are various kinds of cheese available in different forms, taste and textures. Each type of cheese is usually made for specific recipes or use. Indian Cottage Cheese is known as Paneer
Paneer was born around 4000 years back when people started to breed animals and use their milk. Cheese is said to have first originated in Middle East or central Asia. It is believed that cheese must have resulted from the observation that in warm climate areas, when milk is left in the pot, it coagulates.
Health Benefits of Paneer
This is said to be the first step towards Paneer making. Paneer is usually made from the milk of cow, goats or buffaloes and is formed by the coagulation of milk protein known as casein. Normally the milk is acidified and the enzyme rennet is added to coagulate the milk. Paneer is formed in different flavors, textures depending on the type of milk which is
- Skimmed milk
and also the animal from which the milk has been taken.
Paneer is very nutritious and healthy .It is considered a rich source of fat, calcium, protein and phosphorous. Paneer is easy to handle and can be stored longer when compared to Cheese. Paneer is made from adding lemon juice or vinegar to the milk and by separating the resulting solid curds and liquid whey.
Instead of this, usually starter bacteria are used which convert the milk sugars into lactic acid. These starter bacteria usually are from the lactococci or lactobacilli families. The above process is commonly known as Curdling.
Have you ever enjoyed the Cheese ?
Guide for Paneer Making
The next process is the processing of the curd. In this, some Paneer are used fresh by draining, salting and packing. Some are again processed by heating them to temperatures of 35-55 degree Celsius which forces more whey from the curd. Salt is added to the cheese with a purpose of adding flavor as well as to increase the shelf life of the cheese.
There are other processes which is done to form different types of Paneer. They are
If Your Local Store Doesn't Carry Paneer . . .
How to shape Paneer
Most Paneer receive their shape when they are pressed into a form and the harder the Paneer, then more pressure is applied. Applying pressure will also help in squeezing out the excess moisture in the Paneer. Paneer is usually stored in temperatures of 8-13 degree Celsius. Paneer must be kept wrapped in waxed paper and placed in loose cloth bags. Let cheese be taken out at least one or two hours from refrigerator before using them for cooking or eating.