Paneer
Paneer
|
|
| Alternative names | Chhana, chhena |
|---|---|
| Type | Cheese |
| Place of origin | Indian Subcontinent |
| Main ingredients | Strained curdled milk |
| Other information | Rich source of milk protein |
 |
|
| Nutritional value per 183 g | |
|---|---|
| Energy | 182 kJ (43 kcal) |
|
10 g
|
|
| Sugars | 10 g |
|
2 g
|
|
|
7 g
|
|
| Vitamins | |
| Vitamin A equiv. |
(6%)
44 μg |
| Minerals | |
| Calcium |
(23%)
230 mg |
| Iron |
(0%)
0 mg |
| Sodium |
(6%)
87 mg |
|
|
| Percentages are roughly approximated using US recommendations for adults. Source: nutritiondata.com |
|
Paneer (pronounced [pəniːr]) is a fresh cheese common in South Asia, especially in Indian, Pakistani, Afghan, Nepali, and Bangladeshi cuisines. It is an unaged, acid-set, non-melting farmer cheese or curd cheese made by curdling heated milk with lemon juice, vinegar, or any other food acids. Its crumbly and moist form is called chhena in eastern India and in Bangladesh.
The word "paneer" is of Persian origin. The Turkish word peynir, the Persian word panir, the Azerbaijani word panir, and the Armenian word panir (պանիր), all derived from "paneer", refers to any type of cheese. The origin of paneer itself is debated. Vedic Indian, Afghan-Iranian and Portuguese-Bengali origins have been proposed for paneer.
Vedic literature refers to a substance that is interpreted by some authors, such as Sanjeev Kapoor, as a form of paneer. According to Arthur Berriedale Keith, a kind of cheese is "perhaps referred to" in Rigveda 6.48.18. However, Otto Schrader believes that the Rigveda only mentions "a skin of sour milk, not cheese in the proper sense".K. T. Achaya mentions that acidulation of milk was a taboo in the ancient Indo-Aryan culture, pointing out that the legends about Krishna make several references to milk, butter, ghee and yogurt, but do not mention sour milk cheese.
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