1 stephen ceideburg
1 1/2 qt whole milk
1 1/2 cup cultured buttermilk
A Recipe for
Indian Cheese (Paneer & Channa)
The most remarkable thing about my mother is that for 30 years she served nothing but leftovers. The original meal has never been found. |
| Calvin Trillin |
I drink no more than a sponge. |
| Francis Rabelais - Works. Book i. Chap. v. |
Hunger: One of the few cravings that cannot be appeased with another solution. |
| Irwin Van Grove |
This Recipe for Indian Cheese (Paneer & Channa) is one of thousands in the Recipes-to-go Cheese Cookbook.
"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;...." |
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If you enjoy this Indian Cheese (Paneer & Channa) Recipe - you should enjoy the recipe collections you can find on the websites below:
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Correct Behavior Food for thought is no substitute for the real thing. |
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This is a recipe for Indian Cheese (Paneer & Channa) from the recipe cookbook of Recipes-to-go (Cheese)
Recipe: A series of step-by-step instructions for preparing ingredients you forgot to buy, in utensils you don't own, to make a dish the dog wouldn't eat. |
| Author Unknown |
As the days grow short, some faces grow long. But not mine. Every autumn, when the wind turns cold and darkness comes early, I am suddenly happy. It's time to start making soup again. |
| Leslie Newman |
My wife dresses to kill. She cooks the same way. |
| Henry Youngman |
If we're not willing to settle for junk living, we certainly shouldn't settle for junk food. |
| Sally Edwards |
Herb Tip |
Food Tip |
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 beans 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