Newsgroups: rec.food.veg
Subject: Who asked about Panir (muy longo)
From: starver@oread.cc.ukans.edu
Date: 1 Jan 93 02:54:26 CST
Organization: University of Kansas Academic Computing Serces

Someone asked about Panir and how to make it (?). I typed this up but lost the 
computer accounts that had the person's name and address. Please pardon this long 
post, Perhaps others may find it interesting.

Since I have seen no other reply, here are some excerpts from Lord Krishna's 
Cuisine, The Art of Indian Vegetarian Cooking, Yamuna Devi (Bala Books).

p 313

	Panir is to India's millions of vegetarians what tofu bean curd is to a 
similar number of Orientals. It is a versatile protein from a country that 
explores milk products perhaps more than any other. Panir is the simplest kind of 
unripened cheese. Whole milk is heated, an acid reagent is introduced, and milk 
protein coagulates to form a soft curd of casein. When drained of whey and 
compacted, it has a texture vaguely resembling tofu but with a delicious creamy 
taste, similar to pot cheese or farmers cheese. There are hundreds of ways to use 
panir in main-dish vegetables, breads, salads, dips and soups. 
...
	Farm fresh whole milk, especially rich Guernsey, Jersey or buffalo milk, and 
supermarket homogenized milk are handled differently and produce varying yields.
There is a choice of acid reagents: strained fresh lemon or lime juice, a citric 
acid solution, or naturally soured panir whey from a previous batch. Each gives
a different body, texture and subtle flavor to the fresh curd. 
...
	Making each batch of cheese is different. You may find that your cheese 
forms before all of the curding agent is added. If this happens, do not add the 
remaining curdling agent, because it would harden and toughen the delicate cheese 
curds. You may sometimes find that once the entire amount of curdling agent is 
added, the cheese curds will still not have sufficiently formed and whey will 
still be "milky". To finish the job, simply add a little more of the curdling 
agent until solid lumps of cheese separate from the whey.
A sour, acidic or lemony flavor in your cheese means that too much curdling agent 
was added or that the cheese was not sufficiently washed before draining and 
compressing
	Yeasty or "unclean" flavor in your cheese indicates that bacteria were 
introduced into the milk by using dirty utensils, or that the milk was soured or 
stale before being turned into cheese. Be impeccably clean! I keep a separate 
Silverstone 6-quart/liter pan reserved just for cheese making, and use stainless 
steel storage containers. 
	Tough or crumbly-textured cheese frequently results from using milk with a 
low fat content or from allowing the cheese to remain too long over the heat once 
it has formed and separated from the whey or from allowing the cheese to soak in 
the whey too long before washing.
	Subtle differences in the texture of the soft cheese curds depend on the 
heat of the milk when the curdling agent is added, the type of heat used 
(electric, gas, coal and so on), the volume of milk in the pot and the thickness 
of the pot's walls. The fresh cheese curds should be soft and moist, not soggy and 
wet. The longer the cheese remains over heat, the firmer the texture becomes.
You do not need much in the way of equipment: a 2-6 quart/liter pan (depending on 
the quantity of milk), a stirring spatula, a slotted metal spoon, a colander and 
some cheesecloth or a new handkerchief. ...

[How to make it... p 314]

Preparation and cooking time: 20-60 minutes, depending on quantity
Draining or compressing time: 3/4 -1 1/4 hours weighted or 2 1/2 - 3 1/2 hours 
						hanging

	1. Pour the milk into a heavy-bottomed pan that allows plenty of room for 
boiling. Set it over high heat and bring the milk to a full, foaming boil, 
stirring often to prevent scorching and sticking. Reduce the heat to low and, 
before the foam subsides, drizzle in the lemon juice or citric acid solution. Very 
gently and slowly move the spoon through the milk in one direction. After 10-15 
seconds, remove the pan from the heat and continue to gently agitate the milk 
until large lumps of soft curd form. It the cheese has not formed after 1 minute, 
place the pan over the heat momentarily until the casein coagulates from pale 
yellow whey; if necessary, add a little more acid agent.
	2. As soon as the cheese has formed, remove the pan from the heat, cover, 
and set aside for 10 minutes. If you want a very soft cheese, gently pour in 1-2 
cups (240-480 ml) of hot water. When the cheese has settled under the surface of 
the whey, it is ready to drain.
	3. Line a colander with 3 thicknesses of cheesecloth a large white 
handkerchief that has been dipped in water and wrung dry. Drape the corners and 
edges of the cloth to hang over the sides of the colander. If you want to collect 
the whey for cooking or for making your next batch of cheese, set the colander 
over another pan; otherwise, place it in a sink. (Many sweetmakers in Bengal use 
this whey to make their daily cheese.) Curd made with whey is very soft, but you 
must use more whey than lemon juice. Use one part whey to four parts milk; for 
example, 1 cup (240 ml) whey for 4 cups (1 liter) milk. Remove the large lumps of 
cheese with a slotted spoon and place them in the colander. Gently pour the 
smaller pieces and remaining whey into the colander.
	4. Gather up the corners of the cloth and twist 1-2 times around. Hold the 
cheese under a gentle stream of lukewarm tap water for 5-10 seconds to rinse off 
the cutting agent. Gently twist the cloth to squeeze out the excess whey.
	5. You can slowly drain the whey, allowing the curd to compact under its own 
weight, or speed up the process by pressing the whey out with a weight. To drain 
the curd in the cloth, bind it with enough twine to hang it from a faucet over an 
empty sink or from a door handle on a kitchen cabinet. For small quantities, drain 
this way for 2 1/2 - 3 1/2 hours; for larger quantities, increase draining time. 
To drain under weight, bind the cloth around the curds, place in a colander, and 
rest a bowl of water, plastic wrapped brick or a kitchen-scale weight on top of 
the cheese. Press for 3/4 - 1 1/2 hours, depending on the quantity of cheese.
	6. Unwrap the cheese and use as directed in a recipe or wrap in paper-towel-
lined plastic wrap, zip-lock bags or plastic containers for up to 4 days.

              |Strained Fresh | App. Yield |  Citric Acid Soln
   Whole Milk | Lemon Juice   |  of Panir  |    in Hot Water
   ___________|_______________|____________|_____________________
   4 cups     | 1 1/2 Tbs.    | 4 oz.      | 1/2 tsp. in 1/4 cup
   6 cups     | 3 Tbs.        | 6 oz.      | 3/4 tsp. in 1/3 cup
   8 cups     | 4 Tbs.        | 10 oz.     | 1 tsp. in 1/3 cup
   10 cups    | 5 1/2 Tbs.    | 11-12 oz.  | 1 1/4 tsp. in 1/2 cup
   4 quarts   | 8 Tbs.        | 18-20 oz.  | 2 tsp. in 3/4 cup


   I got this book from Govinda's on South Street in Philly. It is simple, clear, 
and probably essential to someone like me who had no clue as to what Indian food 
should look or taste like. BTW, the recipies are in the spirit of the food of 
Govinda's. 761 pages of recipies and info for $25, exceptional.

Steve
_____________________________________________________________________________
starver@oread.cc.ukans.edu		The virtual me.
starver@volta.ece.ukans.edu		The real me.
Newsgroups: rec.food.veg