Paneer
カレーの主役を張る純白のタンパク質！溶けない魔法のインドチーズ
Description
India's unaged, unfermented fresh cheese coagulating milk protein with acid, squeezing moisture, and pressing it solid. Its biggest feature is not melting when heated.
Classification: For Everyone,Dairy,High Protein
Shops selling Paneer
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On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Milk
- Lemon juice (or Vinegar
- Yogurt)
Instructions
- Warm milk in a pot until just before boiling, gradually add lemon juice (or vinegar, yogurt).
- Remove from heat once milk curdles separating into white solids (Chhena) and clear liquid (whey).
- Strain through clean cloth to squeeze moisture, press with a weight for hours, cut into squares once firmly set to finish.
Learn more Substitutes, pairings, tips
Key spices
None
Substitutes at Japanese supermarkets
Firm tofu (texture is very similar if drained firmly)
Pairing
Palak Paneer, Butter Masala
Trivia
[Trend] The 'most lavish and important protein source' replacing meat in vegetarian-heavy India. Being high-protein and low-carb, it's recently drawing hot gazes from Japanese muscle-training/dieter circles as the 'ultimate cheese'.
Eating tips & etiquette
[Unique Eating] Not just putting in curries, cut large and bake spicy in a tandoor oven, eating it like a main steak as 'Paneer Tikka'!
Allergen
Dairy