Mamta's Kitchen - A Family Cookbook





Indian Cheese

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On 28/01/2006 08:01pm, AskCy wrote:

On Saturday kitchen (bbc1 England) this morning they had a young indian lady on doing some dishes (well indian origin, probably UK born)...

one of which had indian cheese (milk mixed with lemon juice) as its base...

they compared this to Greek haloumi cheese, which is a very hard cheese which can be sliced and griddled or fried...

would this be a similar comparison?... is Paneer a very hard cheese that would stand upto frying and grilling?

(haloumi is also quite salty)

On 28/01/2006 08:01pm, Askcy wrote:

Ps, and unless I'm going blind, paneer isn't listed in the ingredients list...

On 29/01/2006 02:01am, Mamta wrote:

Hello Steven

Paneer cheese is described as 'Indian Cottage cheese, Casein, fromage blanc' on my glossary. I am sure this is the cheese she was referring to. See recipe at http://www.mamtaskitchen.com/recipe_display.php?id=10076 It is used extensively in North Indian cooking.

It is semi hard cheese, more of feta cheese consistency, but not same taste. I would say it is nearest to cottage cheese in taste. It is easy and much, much cheaper to make, than buying ready made. It freezes quite well, if you make in bulk.

I am still not at home, just came to Miami after 2 weeks in Costa Rican jungles! I will try to answer some mail here, let's see how much I can catch up :-)!

Mamta

On 29/01/2006 01:01pm, Kavey wrote:

Also worth mentioning that the readymade paneer that you can buy in some shops now is much firmer and holds its shape better during cooking than homemade paneer which is more crumbly.

On 29/01/2006 03:01pm, Phil wrote:

Kavita's remark makes me feel less guilty about not making my own paneer, and relying on British friends to bring it over from British supermarkets.

I did feel a but shame-faced, the other day, to be told by a French friend that she makes her own paneer here in France, for use in Indian cooking.

I'll have to pull my socks up and have a go at making my own paneer.

Phil

On 29/01/2006 04:01pm, mamta wrote:

No need to feel guilty Phil. However, that is the beauty of home made cheese, you can choose it to be more firm or less, as youm like. Just keep it pressed longer, if you like it firm.

Mamta

On 29/01/2006 05:01pm, Kavey wrote:

I'm a firm believer that one should not feel guilty about one's cooking/ eating habits (unless they are unhealthy or something) as it's not a competition and it's all about finding a level that you are comfortable with and that ensures that it's still a pleasure for you!

On 29/01/2006 07:01pm, Phil wrote:

Well, my wife, who's a lapsed Catholic tells me that, for an atheist, I can pass for a good Catholic, given how easily I can feel guilty.

Thanks for the point about firmness, Mamta.

Phil

On 31/01/2006 09:01pm, glenys wrote:

Mamta

I have tried to follow your recipe for making paneer but you have not stated how much lemon juice should be used... is the bottle 500 ml or more. Could you please let me know as I am not very good at judging amounts.

Thanks

Glenys

On 01/02/2006 03:02am, Mamta wrote:

Hi Glenys

In step 2, I have said, "once the milk is boiling, turn the heat down to medium and add lemon juice, 1 teaspoon at a time, until milk curdles into lumps and the whey looks almost transparent". This is exacttly what you do.

You willl need approximately 1 tbs. lemon juice/vinegar per litre of milk. I have ammended the recipe.

Mamta

On 02/02/2006 09:02pm, glenys wrote:

Thanks Mamta,

I have always been rather hesitant to try this but I'll give it a go and keep you posted.

Glenys

On 04/02/2006 12:02pm, AskCy wrote:

Is the difference between "cottage cheese" type of texture and a normal block of cheese type, just the fact you squeeze the juice out and let it set?

On 04/02/2006 05:02pm, Mamta wrote:

Paneer cheese looks a bit like cottage cheese, before it has been pressed. It is firm, but not the like hard, Western cheeses. Try making it with a litre of milk and see. It is really quite easy. The only thing is That you mustn't add the coagulant (lemon/vinegar) until milk has come to boil.

Mamta

On 05/02/2006 08:02pm, Divya wrote:

Paneer is easy to make, I make it every week. Home made is much better and fresher than the one bought from shops, halwaies here in India.

Divya

On 05/02/2006 11:02pm, AskCy wrote:

I really must have a go, but I don't have anything to press it with.. that I can think of...

On 06/02/2006 08:02am, Mamta wrote:

Hello Steve

I just put the paneer in a hankerchief/muslin, in the sink, and press it with a pan full of water, using the pan I cooked it in. That soaks the pan too and makes it easier to clean. Good luck!

Mamta

On 26/04/2008 12:04am, Arti wrote:

Mamta ji, First of all let me tell you, how much I appreciate your efforts to put this website together with great recipes and so many good tips.

I have a question about Paneer. I use vinegar to curdle the milk. Can I use this paneer for making white rasgullas. I was wondering if I should rather curdle the milk with lemon instead. Does it make any difference?

On 26/04/2008 05:04am, Mamta wrote:

Hello Arti

Welcome to mamtaskitchen :-)!

Yes, you can use paneer made from vinegar for rasgullas, as long as it is not a strong smelling vinegar. Lemon is better. The traditional rasgulla makers use whey, the water left over from the previous batch of curdled milk, which of course is not possible for us lesser mortals. Tell me how your rasgullas turn out. Mine are pretty good but still not as professional as the Bengali ones!

Mamta

On 29/04/2008 04:04am, Arti wrote:

Thanks for your response. I am afraid...my very first attempt for making rasgullas did not go well...the cheese balls were probably not hard enough...they dissolved in the sugar syrup...however, I ended up with something that still tasted good...like ras malai. :-)

On 17/06/2008 12:06am, A Gupta wrote:

Mamta ji! I am happy...my further two attempts for making rasgullas were quite successful. I wonder if I keep on trying would I be able to make as good as the ones made by professionals?

:-)

On 17/06/2008 05:06am, Mamta wrote:

Good luck :-).

Mamta

On 07/07/2008 12:07pm, Madhu wrote:

Many years back, I lived abroad and learnt how to make rasogullas. A few tips-

  1. the milk should not be full fat or they tend to break

  1. Use vinegar, then tie the pneer in a soft cloth and wash it under running water to get rid of any hint of the vinegar smell or taste

  1. The secret's in the kneading - once the paneer is made, knead it till smooth and your hands are greasy!

  1. I used to presure cook mine- 7 min. without the weight

  1. I once over cooked them and had a delicious thick syrup with chenna murki type small balls!So really this is something that just cant go wrong! Even if they break - they are still tasty!

On 07/07/2008 12:07pm, Mamta wrote:

Funny you should post on this thread just now. I have just picked a rasgulla recipe with tips to make it spongy, from America. I will try it in a couple of days, once I get over the jet lag! Thanks anyway :-).

Mamta

On 12/06/2010 11:06am, Mamta wrote:

You have not given your name, but welcome

In my youth, paneer cubes were always fried before adding to any dish. My mother's generation still fry it. My generation and probably your MIL's age group also do it this way quite often.

Later on, prbably in 80's and 90's, adding paneer to curries without frying was popularised by many chefs. As it tasted very good and had added benefit of low fat, mot people stopped frying it. However, it does taste better fried when added to things like biryani, special occasion dishes. Food evolves all the time, but that doesn't mean the older methods are not tasty! In most recipes you have here, you can deep fry your paneer before adding it to a curry.

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