Paneer
 Paneer | |
| Jeneng liyané | Poneer, Fonir, Chhana, Chhena |
|---|---|
| Jinis | Cheese |
| Panggonan asal | Indian Subcontinent |
| Woworan pokok | Strained curdled milk |
| Katerangan liyané | Rich source of milk protein |
 Buku masakan: Paneer (Indian cottage cheese)  Médhia: Paneer (Indian cottage cheese) | |
Paneer ( pronounced [pəniːr] ) utawa keju pondhok India minangka keju seger ing anak bawana India sing digawe saka susu sapi utawa kebo.[1] 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 asam panganan, kaya ta jus lemon, cuka, asam sitrat utawa dahi (yogurt),[2] menyang susu panas kanggo misahake 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
[besut | besut sumber]- ↑ Kumar, Sunil; Rai, D.C.; Niranjan, K.; Bhat, Zuhaib (2011). "Paneer—An Indian soft cheese variant: a review". Journal of Food Science and Technology. Springer. 51 (5): 821–831. doi:10.1007/s13197-011-0567-x. PMC 4008736. PMID 24803688.
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
- ↑ Adiraja Dasa. The Hare Krishna book of Vegetarian Cooking. Bhaktivedanta Book Trust, 1989, ISBN 0-902677-07-1