1 stephen ceideburg
1 1/2 qt whole milk
1 1/2 cup cultured buttermilk
A Recipe for
Indian Cheese - Paneer & Channa
"Food...can look beautiful, taste exquisite, smell wonderful, make people feel good, bring them together, inspire romantic feelings....At its most basic, it is fuel for a hungry machine;...." |
| Rosamond Richardson, English cookery author |
He was a very valiant man who first adventured on eating oysters. |
| James I |
Great food is like great sex. The more you have the more you want. |
| Gael Greene |
This Recipe for Indian Cheese - Paneer & Channa is one of thousands in the Recipes-to-go Cheese Cookbook.
Shipping is a terrible thing to do to vegetables. They probably get jet-lagged, just like people. |
| Elizabeth Berry |
If you enjoy this Indian Cheese - Paneer & Channa Recipe - you should enjoy the recipe collections you can find on the websites below:
It's so beautifully arranged on the plate - you know someone's fingers have been all over it. |
| Julia Childs |
I doubt whether the world holds for anyone a more soul-stirring surprise than the first adventure with ice cream. |
| Heywood Broun |
This is a recipe for Indian Cheese - Paneer & Channa from the recipe cookbook of Recipes-to-go (Cheese)
Some say the glass is half empty, some say the glass is half full, I say, are you going to drink that? |
| Lisa Claymen |
I bake all the time, but I don't like to eat the cookies when they're done. I just like the dough. |
| Sharon Stone |
Food Tip |
“Americans are just beginning to regard food the way the French always have. Dinner is not what you do in the evening before something else. Dinner is the evening.” |
| Art Buchwald |
Hungry men think the cook lazy. |
| Anonymous |
He who eats alone chokes alone. |
| Proverb |
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.
Serves: 6
Indian Cheese - Paneer & Channa Recipe brought to you by Recipes To-Go