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Paneer - A brief return to cheese making

 I found myself wanting to make cheese the other night.  In particular, paneer cheese.  I've not made cheese in some time and it was for that reason that I decided to stay away from something a bit more complex like my beloved Amish Cup Cheese.  It's so simple that you could have it ready within a few hours.

I wanted to make paneer for a couple of reasons but mostly because it's a simple cheese to make; only needing milk and an acid like vinegar or citric acid.  It's also used in a lot of Indian recipes, and I just happened to have a couple of jars of simmering sauces for two well known Indian recipes in my pantry.  

Since I've been trying to eat more plant based or vegetarian dishes, paneer can be - and often is - used as a meat substitute.   Well many of these dishes are Indian, paneer can be used in a lot of different dishes as well.  

As I've said before I'm more "plant based diet curious" than a vegetarian and there are various shades of "vegetarianism." Depending on your level of commitment, you may not want to use paneer at all.  However for those of us that are trying to eat healthier and a bit more environmentally friendly, this is certainly a good option.

For example, cheese is certainly better than eating beef when it comes to the environment, you are lowering your carbon footprint which is never a bad thing as far as I'm concerned.  However like everything in life, there is a downside.

First however, the good news.  In 3.5 ounces (100 grams) of paneer cheese, you have about 20 grams of fat and protein with only 2 grams or less of carbohydrates.  Since this is a dairy cheese it also contains the nutrients  calcium, magnesium, and phosphorus; and together with vitamin-D, Paneer provides sufficient nutrients available for bone growth.  It may also help in weight loss.

It is also low in lactose and gluten free.   However, since most milk today is created on factory farms, you may also be ingesting hormones and antibodies given to the cows.  Well the US has various regulations in place, this can not be said for other countries and trade is global. 

Paneer is a cheese of many magical powers.  First is that it doesn't melt.  It is also a rather mild "green" cheese, meaning it's not aged, that easily adsorbs the flavors of what ever it is added to.  It can be used in a lot of different ways.  Depending on how it's made it can be fried, cubed or crumbled like a blue cheese into your dish.

While it was originally made from Buffalo milk, it's normally made for cow's milk today.  It was even be made form goat's milk, low fat milk, Half and Half, and even dried milk!  In other words it's a pretty simple thing to make and, well not idiot proof, is close to it. 

If your making it at home, and I highly recommend you do, it can be refrigerated for roughly a week.  If you lightly salt it, you can save it for up to two weeks.    Generally speaking it only takes about an hour to make so it can be used the same day.   In fact, this is going to be part of my lunch today. 

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