15 down, 11 to go!
“P” is for PANEER
Dating as far back as 6000 BC, paneer is a fresh cheese used in South Asian cuisine similar to queso blanco (oh, look, I gave away tomorrow’s cheese!). Moist and soft, and crumbly in texture, it is a rich source of milk protein.
The use of paneer is more common in Nepal, India, Pakistan, and Bangladesh due to the prominence of milk in their cuisine. It is sometimes wrapped in dough and deep-fried or served with either spinach (saag paneer) or peas (mutter paneer). One of my favorite restaurants locally is India, and they feature paneer kabobs as well as a grilled paneer wrap.
You want to make your own? Easy! All you need is a half-gallon of whole milk, a quarter-cup of lemon juice or vinegar, and a bit of salt to season. Heat the milk until it’s foamy, then take it off the heat. Add the lemon juice and the milk will curdle. Let it stand about 10 minutes until you have curds and whey, Miss Muffet, then strain the curds from the whey with a cheesecloth. Now you have paneer in its most simple form. There are instructional videos available online if you really want to learn the process.
kripyā bhojan kā ānnaṅd lijīyai!