*  Exported from  MasterCook  *
 
                      INDIAN CHEESE - PANEER & CHANNA
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Indian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Stephen Ceideburg
    1 1/2   qt           Whole milk
    1 1/2   c            Cultured buttermilk
 
   Pour milk into a heavy 4-quart saucepan. Bring to a
   boil over medium-high heat, stirring occasionally.
   
   Reduce heat to medium and stir in buttermilk.
   
   When the curds form a mass (you'll see a clear,
   pale-yellow whey surrounding the curds), remove pan
   from heat, Let stand, partially covered, for 10
   minutes.
   
   Line a colander with a double layer of dampened
   cheesecloth. Set the colander in the sink or in a bowl
   if you wish to save the whey (see note).
   
   Gently pour the curds and whey into the cheesecloth.
   
   Gather together the corners of the cloth, give one or
   two twists, and tie with a kitchen twine.
   
   Hang the cheesecloth bag over the faucet and let the
   cheese drain for 1 hour, or until it is as thick as
   yogurt (this is channa).
   
   If the weather is warm, leave the cheesecloth bag in
   the colander, set the colander on a plate to catch the
   drippings, and refrigerate until the cheese has
   thickened.
   
   Unwrap the channa and use immediately, or cover and
   store in the refrigerator for up to 4 days.
   
   Yields approximately 10 ounces.
   
   Note: Save the whey for making your next batch of
   paneer, use it for cooking lentils or pilafs, or add
   it to soups.
   
   Paneer cheese: Snugly wrap cheesecloth around the
   channa to form a “cake.” Place on a cookie sheet,
   place another cookie sheet on top and add weights (for
   example, 2 or 3 large cans of tomatoes, 2 or 3 bricks,
   a large pitcher of water). Let the cheese sit for 2 to
   4 hours.
   
   Use immediately, or cover and refrigerate for up to 5
   days.
   
   Yields 8 ounces (1 cup).
   
   PER OUNCE (channa): 75 calories, 5 g protein, 0 g
   carbohydrate, 6 g fat (4 g saturated), cholesterol and
   sodium content is not available, 0 g fiber.
   
   PER OUNCE (paneer): 100 calories, 7 g protein, 2 g
   carbohydrate, 7 g fat (5 g saturated), cholesterol and
   sodium content is not available, 0 g fiber.
   
   From an article by Lax Hiremath in the San Francisco
   Chronicle, 9/1/93.
  
 
 
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