The perfect paneer substitute

By pattie_d

Details

Servings 1
Adapted from jugalbandi.info

Preparation

Step 1

Do-It-Yourself Food Dehydrator / Jerky Maker

. Queso blanco is considered to be one of the easiest cheeses to make. Called Queso Blanco ( “white cheese” ) in the Spanish-speaking world, it is used throughout the world by different names. This fresh and slightly salty cow’s milk cheese can be eaten straight or mixed in with various dishes. This cheese does not melt when heated, but only softens. For this reason, it makes a creamy addition to recipes, and is often used as a topping for spicy Mexican dishes such as enchiladas and empanadas.

Traditionally, it is produced from skimmed milk or whey, coagulated with lemon juice, although recently some creameries have begun making it with full-cream milk, coagulated with rennet. The curd is scaled and pressed to create an elastic texture which holds its shape when heated. The flavor is milky, creamy and lemon-fresh. It is wonderful to cook with, because unlike American-type cheeses, it will become soft and creamy when heated but will not melt!

that the only difference is that to make Queso Blanco, the milk is not allowed to come to a boil.

We added it to a vegetable korma, and it tasted much better than the Goodyear Tyre paneer one gets from the Indian store.

Like paneer, it is make from unpasteurised milk (if it is made in

The milky and mild cheese has a texture similar to high-moisture mozzarella; softens with heat but does not melt; use in cooked dishes such as enchiladas or crumble over tacos or chili; can be sliced and fried. It is also served as a snack (botana). Panela is a actually adapted from a Greek basket cheese.

Must look for this cheese – I am very lazy to make paneer at home and usually use tofu in its place (although they are nowhere close in taste).

very informative…still nothing to beat our homemade paneer… :nono:

haloumi is top notch. it would make a great addition to indian dishes. thanks for pointing that out. – b.

I ALWAYS make a small amount of Paneer at home to cook but yesterday I was running around town(again!) for Lychees this time and bought Paneer at the Indian store for the first time in my life.Now you tell me about “goodyear tyre”!:P I am scared to open it now.

I think I had it once in some mexican dish. Did not know about this at that time. Have to try it once and test it. I like paneer but I failed to find a low fat version in indian stores and I am too lazy to make it at home. If I can find a low fat version of this to replace paneer then great. Thanks for sharing the information.

I have been very tempted to make curries with Tofu but I am not sure I’d like it! :embarrass :nono:

Buckwheat (3)

Wheat (81)

Wheatgrass (1)