PANEER & CHANNA
Source of Recipe
Lax Hiremath
List of Ingredients
1 1/2 qt Whole milk
1 1/2 c Cultured buttermilkRecipe
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.
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