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パニール / Paneer

このページは2011年 3月 1日, 01:31に更新されました by OpenCage

    From Wikipedia

    Paneer (Hindi: पनीर panīr, from Persian پنير panir) is a fresh cheese common in South Asian cuisine. It is of Indian origin. In eastern parts of India, it is generally called Chhena. It is an unaged, acid-set, non-melting farmer cheese or curd cheese made by curdling heated milk with lemon juice or other food acid. Unlike most cheeses in the world, the making of paneer does not involve rennet as the coagulation agent, thus making it completely lacto-vegetarian and providing one of the sources of protein for vegetarians in India. From this point, the preparation of paneer diverges based on its use and regional variation.

    In most cuisines, the curds are wrapped in cloth and placed under a heavy weight, such as a stone slab, for 2–3 hours, and then cut into cubes for use in curries. Pressing for a shorter time (approximately 20 minutes), results in a softer, fluffier cheese.

    In Eastern Indian and Bangladeshi cuisines, the curds are beaten or kneaded by hand into a dough-like consistency called ছানা sana in Assamese, ছানা chhana in Bengali, or ଛେନା chhena in Oriya & Bihari. In these regions, sana/chhana/chhena is distinguished from ponir, a salty semi-hard cheese with a sharper flavor and high salt content. Hard ponir is typically eaten in slices at teatime with biscuits or various types of bread, or deep-fried in a light batter.

    In the area surrounding the Gujarati city of Surat, surti paneer is made by draining the curds and ripening them in whey for 12 to 36 hours.

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