How to Make Indian Fresh Cheese Asian Cooking Recipe Cuisine

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India Paneer (Fresh Cheese)


This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

 Recipe Makes for 12 Ounces:

 2 quarts whole milk

 1 quart buttermilk

 Directions:

 Rinse a 4-quart stainless (or stainless lined) saucepan and while it is still wet, add a few cubes of ice and pour the milk into it. Over high heat, bring the milk to a full boil without stirring it; beware of its boiling over. Remove the saucepan from the heat and pour in the buttermilk, stirring constantly. The solids will separate from the liquid, or whey. Set aside.

 Place a colander in a deep mixing bowl. Drape the colander with a  fine, clean muslin cloth or double-folded cheesecloth, so that the ends hang over the edges. Pour the curds and whey into the cloth, and, when the whey has drained into the bowl, gather up the ends of the cloth and twist them together firmly to force out excess whey.

 Once you’ve wrung out as much whey as you can, place the tightly wrapped bundle on a slightly convex surface (such as an upside down plate or pan) so that the remaining whey can drip away, and put a second plate or flat pan on top. Weight the plate or pan down with something weighing 2 to 3 pounds

 Let the paneer sit for about 30 minutes. The resulting paneer will have a texture similar to a firm farmer’s cheese. It can be sliced as needed.
If you’re not using all the paneer at the time it’s made, cut any remaining paneer into 1-inch cubes and sauté in a teaspoon of oil over high heat just to sear all sides lightly. Refrigerate the sautéed paneer in the reserved whey; it’s best to use it within a day or two.
For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.
Enjoy..



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