Indian Cheese - Paneer & Channa
Submitted by ox
Indian cheese (paneer and channa): homemade fresh cheese from just whole milk and buttermilk. The foundation for paneer tikka, palak paneer, and countless Indian desserts.
YIELD
6 servingsPREP
30 minCOOK
45 minREADY
2 hrsThis is the backbone of Indian home cheesemaking: just whole milk and buttermilk. Two ingredients, about 90 minutes of mostly hands-off time, and you end up with channa (the fresh drained curds) and, with a little more pressing, paneer (the firm Indian cheese).
The technique is ancient and forgiving. Whole milk comes to a boil, buttermilk stirs in as the acid, and the milk proteins clump together into curds that separate from a pale yellow whey. No rennet, no starter cultures, no thermometer required.
At the 1-hour drainage point, the soft, yogurt-thick cheese is channa: the base for classic desserts like rasgulla and sandesh, or for folding into curries. Keep pressing under weight for another hour or two and it firms into paneer, the sliceable cheese that goes into palak paneer, paneer tikka, and countless other North Indian dishes.
Kitchen Tips
- Use whole milk, never ultra-pasteurized. UHT milk’s protein has been damaged by high heat and won’t curdle cleanly.
- Stir occasionally while bringing milk to a boil to prevent scorching on the bottom, which gives the cheese a burnt flavor.
- Stop adding buttermilk the moment the curds separate. Over-acidifying makes the cheese rubbery and slightly sour.
- Save the whey. It’s protein-rich and works beautifully in place of water for kneading roti dough, making rice, or lifting soups.
- For firm paneer, press the drained channa between two plates with a heavy can on top for 1 to 2 hours in the fridge.
Variations
- Swap buttermilk for 2 tablespoons of lemon juice or white vinegar for a quicker curdling, though the flavor is slightly sharper.
- Add a pinch of salt or a few crushed green peppercorns to the curds before draining for seasoned paneer.
- Knead drained channa with a small amount of semolina or all-purpose flour for a smoother, kneadable paneer suited to dessert making.
Ingredients
Directions
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.
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