Deleng sumberé Paneer

{{Infobox food|name=Paneer (Indian cottage cheese)|image=Panir Paneer Indian cheese fresh.jpg|caption=Paneer|alternate_name=Poneer, Fonir, Chhana, Chhena|country=[[Indian Subcontinent]]|creator=|type=[[Cheese]]|served=|main_ingredient=Strained curdled milk|calories=|other=Rich source of milk protein}}

'''Paneer''' ( pronounced [pəniːr] ) utawa ''keju pondhok India minangka keju'' seger  ing anak bawana India sing digawe saka susu sapi utawa kebo.<ref name="Kumar11">{{Cite journal|last=Kumar|first=Sunil|last2=Rai|first2=D.C.|last3=Niranjan|first3=K.|last4=Bhat|first4=Zuhaib|date=2011|title=Paneer—An Indian soft cheese variant: a review|journal=Journal of Food Science and Technology|publisher=Springer|volume=51|issue=5|pages=821–831|doi=10.1007/s13197-011-0567-x|pmc=4008736|pmid=24803688|quote="People during the Kusana and Saka Satavahana periods (AD75–300) used to consume a solid mass, whose description seems to the earliest reference to the present day paneer"}}</ref> Iki minangka keju empuk sing durung tuwa lan ora lebur sing digawe dening susu curdling kanthi asam sing diturunake saka woh utawa sayuran, kaya ta jus lemon. Bentuk sing disetel asam ( curd keju ) sadurunge dipencet diarani chhena .

Paneer disiapake kanthi nambah [[Asem|asam]] panganan, kaya ta jus lemon, cuka, asam sitrat utawa [[dahi]] (yogurt),<ref>Adiraja Dasa. ''The Hare Krishna book of Vegetarian Cooking''. Bhaktivedanta Book Trust, 1989, {{ISBN|0-902677-07-1}}</ref> menyang susu panas kanggo misahake [[Curd|kari]] saka [[whey]] . Sawijining gula disaring ing muslin utawa cheesecloth lan banyu sing kakehan dipencet. Panel sing asile dicelupake ing banyu adhem suwene 2-3 jam kanggo nambah tekstur lan tampilan. Saka titik iki, persiyapan paneler diverges adhedhasar panggunaan lan tradisi regional.

== Rujukan ==