But what is "panère"?
During the markets in which U MAIN participates, many people ask us: "but what is "panère"? ". That's why today, we're telling you a little more about this delicious cheese with a soft and light taste, so pleasant to cook.
Paneer, pronounced "panir", is a fresh, unripened cheese originating from South Asia.
This cheese is an important component of the diet of Indians and Pakistanis. Indeed, India is one of the largest milk producers in the world and 5% of its milk production is converted each year into paneer. That's a lot of cheese!
A little anecdote: When we explain the origin of the paneer in the markets, many turn to Max, believing they have understood everything! No no. Max is Mexican hahaha. We simply love to cook and venture into making exotic cheeses as well.
Paneer is eaten as is or cooked in hot dishes. It has the particularity of retaining its consistency when heated. So it doesn't melt. Not to be confused with haloumi cheese, which can be browned on the barbecue (to be watched - coming out soon!), paneer is best eaten in creamy hot sauces, in stir-fries or breaded !
Paneer Breaded. Photo credit: Geneviève Lampron from the Marginal and Happy Blog.
Originally, like mozzarella, paneer was made from buffalo milk. The one we consume in Canada is usually made from cow's milk. It is a cheese rich in animal protein, fat, minerals and vitamins. Its dough is soft.
Paneer made using U MAIN kit. Photo credit: Jean-Pierre Saint-Denis.
It is made by coagulating animal milk using an acidifier, then simply raising the temperature of the milk. Once the curds are well separated from the whey, we can finally press the cheese for 1 hour to 8 hours to reach the ideal consistency.
Paneer can be made from several types of milk including cow's, goat's, sheep's milk and even lactose-free animal milk. All you have to do is choose the percentage of fat and a conventional or organic milk!
U MAIN, much more than kits for making homemade cheese!
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