Panir cheese

Panir cheese

By
From
Spice Kitchen
Makes
250 g
Photographer
Jana Liebenstein

This fresh Indian cheese, known as chaana in Bengal, can be grilled, fried, braised or baked. It can be used in curries, stuffings, dips, snacks and desserts. Any kind of milk can be used to make panir, including goat’s, sheep’s and buffalo’s milk as well as cow’s. Different milks will give different textures. Full-cream milk, for example, will produce a softer and creamier panir. Different acid agents can be used to curdle, or separate, the milk and will also give a different texture. You could try lemon or lime juice, whey, yoghurt or buttermilk. The panir can be hung instead of pressed to give a different texture and consistency, suitable for desserts.

Ingredients

Quantity Ingredient
2 litres milk
60ml white vinegar

Method

  1. Line a large mesh strainer with a clean square of muslin.
  2. Put the milk in a large heavy-based saucepan over a medium heat and bring just to a boil. Remove from the heat and stir in the vinegar. Continue stirring just until the milk starts to separate, or curdle, and curds form. This should take about 1 minute.
  3. Pour the liquid into the strainer lined with muslin, so that the whey drains away and the curds are caught in the muslin. Bring the corners of the muslin in to meet at the centre and tie in a knot. Transfer the bundle to a large bowl and sit a plate, that will fit inside the bowl, directly onto the bundle, weighted down with 2–3 cans. Leave for about 30 minutes, or until the panir is firm.
  4. Remove the panir from the muslin and immerse it in a large bowl of cold water. Use as directed in the recipe. Alternatively, store it, covered in water, in an airtight container in the refrigerator for 5–7 days.
Tags:
restaurant
Indian
India
Asia
Asian
Spice Kitchen
Ragini
Dey
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