Queso Blanco Paneer Recipes
EASY PALAK PANEER
A delicious Indian dish, good on its own or served with rice or naan bread. Substitute tofu for paneer to make it vegan.
Provided by Melanie Lacaille
Categories World Cuisine Recipes Asian Indian
Time 59m
Yield 6
Number Of Ingredients 15
Steps:
- Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir onion until slightly tender, about 5 minutes. Add garlic, coriander, turmeric, garam masala, red pepper flakes, curry powder, cumin, and salt; cook and stir until fragrant, about 1 minute.
- Mix water, spinach, tomatoes, and ginger into the onion mixture; simmer for 20 minutes. Remove from heat and cool slightly, about 5 minutes.
- Transfer spinach mixture to a blender and blend until smooth.
- Heat remaining 1 tablespoon olive oil in a skillet over medium heat; cook and stir paneer until lightly browned, about 5 minutes. Stir pureed spinach mixture into skillet with paneer. Cook until heated through, 3 to 5 minutes.
Nutrition Facts : Calories 194.7 calories, Carbohydrate 16.3 g, Cholesterol 11.3 mg, Fat 9.4 g, Fiber 5.7 g, Protein 14.6 g, SaturatedFat 3 g, Sodium 772.6 mg, Sugar 4.6 g
QUESO BLANCO / PANEER
No... really... you can make cheese at home. This is a really versatile cheese, but I should note that it does not melt and has a very light flavor that will chameleon to whatever you put it in. I use it instead of tofu in things because the consistency is similar and I'm allergic to soy.
Provided by Tzitzimitl
Categories Cheese
Time 1h10m
Yield 1 cheese ball, 6-8 serving(s)
Number Of Ingredients 2
Steps:
- Bring the milk up to 190 degrees in a non-aluminum pot and then hold the temp at 190, stirring occasionally. (I do this in a crock pot to avoid scorching by heating it slowly -- I also use a thermometer).
- After the milk has sat at 190 for 10 minutes, I start adding the vinegar. This is something you kind of have to do by sight. The milk will start to curdle instantly. Continue adding the vinegar a tablespoon at a time until you can see definite separation of the milk curd and the whey (*it'll look like greenish colored egg drop soup.*).
- Strain the whey away from the cheese by pouring it into a collander lined with cheesemaker's cheesecloth, muslin or a potato sack towel. The cheese will look white a rubbery.
- Bring up the edges of the towel and tie together. Twist the towel from the top down to the cheese until the cheese is in a ball and the whey is running off of it. Hang the towel from the kitchen sink or a hook over the kitchen sink.
- Allow the cheese to hang from your kitchen sink draining for about 3 hours (I've left it overnight and it's been fine).
- About every half hour for the first two hours, give the cheese a good wringing by twisting the towel from the top down to help it form a good compact ball.
- This cheese keeps in the fridge for several days or in the freezer indefinitely.
Nutrition Facts : Calories 210.3, Fat 11.9, SaturatedFat 7.4, Cholesterol 45.5, Sodium 159.9, Carbohydrate 15.2, Protein 10.7
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- In a medium bowl, whisk together the turmeric, cayenne, salt, and oil. Drop in the cubes of paneer and toss to coat with the spice mixture. Let this marinate for a few minutes while prepping the rest of the ingredients.
- Cook the spinach in a microwave safe dish, either according to package directions (if frozen) or microwaved for a few minutes with a few tablespoons of water (if fresh). Drain the spinach, squeezing out all excess moisture, and chop finely.
- Place a large nonstick skillet over medium heat. Add the paneer as the pan warms. After a few minutes, flip the paneer; each piece should be golden brown on one side. Fry for another few minutes, then remove the paneer from the skillet with a slotted spoon, leaving the oil in the pan.
- Add the onions, garlic, and ginger to the remaining oil. Saute this mixture for several minutes until dark brown – about 15 minutes. If the mixture starts to dry out, add a few tablespoons of water.
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- Paneer. Paneer is actually not too dissimilar in texture and qualities from halloumi, making it an ideal halloumi substitute. Paneer originates from India and is made by slowly mixing milk with lemon juice until it separates into curds.
- Tofu. Ok so we know that this isn’t a cheese, but you might be cooking for guests who are vegan, in which case cheese is definitely off the menu. Tofu is a protein derived from mushrooms.
- Feta. Halloumi originates in Cyprus, part of which is Greek. So, it makes sense that for similar taste profiles you could use a cheese from that region.
- Queso Panela. If you need a halloumi substitute then you might have to travel across an ocean to Mexico to find it. Queso panela is very similar in texture to halloumi, and just like the Cypriot cheese, it will hold its shape well under sustained heat.
- Queso Para Freir. If you haven’t managed to source any halloumi then it may be worth paying a visit to the world foods section of your local food store.
- Saganaki. It mind sound a little like a Japanese city, but this is in fact another Greek cheese. It tasted pretty identical to Halloumi which makes it a great substitute.
- Kefalotyri. Halloumi is made from sheep’s milk, as is kefalotyri. Therefore, you can expect the taste to be the same. When using halloumi, you might be looking for something that grills well.
- Provolone. Let’s look at another South American cheese here that makes a really great substitute for halloumi. Provolone is Argentinian in origin and, provided that you are careful, can withstand a fierce grilling (just make sure that you keep a close eye on it).
- Queso Blanco. Literally translating as white cheese, this offering is relatively mild in flavor and is pretty heat proof. As halloumi substitutes go it is really great.
- Manouri. Let’s return to the region and finish off with another Greek cheese. Manouri is really close to halloumi. It tastes the same and looks pretty similar (except that it is round not square).
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- Halloumi cheese. Halloumi is a type of cheese made from a mix of sheep’s and goat’s milk, but usually from just one of the two. It is a good source of proteins, vitamins, magnesium, calcium, and has quite an amount of fats as well.
- Panela cheese. Panela (or queso panela) is a Mexican cheese that, traditionally, used to be molded in a basket, that’s why it is also called queso canasta (“basket cheese”).
- Feta cheese. Feta has been made in Greece for thousands of years and today this creamy cheese is a PDO product, which means the only “official” feta cheese is the one that originates from Greece and no other feta-like cheese can be labeled as such.
- Well-drained ricotta. This Italian cheese is particularly versatile as it can be used as a stuffing ingredient as well as in desserts. When used to stuff pasta (ravioli) it is often mixed with vegetables like spinach to balance the flavor and make it savory.
- Mozzarella cheese. Fresh mozzarella is one of those types of cheese that can be eaten immediately after being made as it doesn’t need aging. In fact, the sooner you eat mozzarella the best it tastes.
- Mexican Queso Blanco. Like paneer, Mexican Queso Blanco can be easily made at home because it only requires milk and an acidic ingredient like vinegar or lemon juice.
- Extra-firm tofu. Extra-firm tofu is the most compact type of tofu. It has the chewiest texture out of all the tofu varieties, which fits heartier dishes best.
- Cottage cheese. Cottage cheese is a protein-packed, low-fat cheese that used to be really popular a few decades ago when it was promoted as a healthier alternative to meat.
- Homemade paneer. Homemade paneer is creamier and has a crumbler texture than store-bought paneer. It is better than the latter in every way, except maybe for grilling, because store-bought paneer tends to remain firmer and withstand the heat better.
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- Heat the milk in a non-aluminum pot on medium-low heat for about 10 minutes or until it looks like it’s just about to boil (but don’t let it boil!). If you’re using a thermometer, the temperature should be 185° F.
- Add the lime juice. The curds will separate from the whey and the mixture will look grainy, kind of like you’ve just thrown a bunch of corn meal into a pot of skim milk. Let it simmer for a couple of minutes.
- Pour the pot’s contents into a cheesecloth-lined colander and let it drain for a couple of minutes. (If you want to save the whey so you can use it to make ricotta, feed your plants or add a bit of protein to your morning oatmeal, place the colander over a pot.)
- Sprinkle the curds with salt (you can go saltier than you normally would as a lot of the salt will drain from the cheese as it dries). Now is the time to add any herbs, spices and/or chopped chiles if you like. Anything goes!
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- Mozzarella Cheese. Local cheese in Italy, now a worldwide popular cheese, mozzarella is one of the many favorites of any eater. You know why that’s the case.
- Feta Cheese. I bet the majority is a fan of feta cheese when it comes to salad toppings, especially when trying to cut from calories. Just like paneer, feta cheese is one of the many healthy dairy products you can consume without having to feel guilty every time.
- Ricotta Cheese. Another excellent paneer substitute on the list is no less than ricotta cheese. It has quite the same qualities as feta cheese so when using either of the two, treat it the same way.
- Mexican Queso Blanco. If you prefer a type of cheese that melts easily to achieve that richness and creaminess, then the Mexican queso Blanco is your best bet.
- Cottage Cheese. Cottage cheese, also a cousin of both feta and ricotta, works as a substitute for paneer. Its curds quite resemble the paneer’s and even the taste is almost identical.
- Brie. If you’re a fan of anything French cheese, pretty sure you will approve of using brie over paneer. It’s also a type of soft cheese that’s quite light in color and with a white rind from its mold.
- Camembert. Last but not least is the doppelganger of brie, camembert. If brie is unavailable, camembert is the safest substitute for making paneer-based dishes.
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- Feta Cheese. Feta is a perfect paneer replacement in appetizers, salads, and side dishes. You can even create several recipes that use feta. This cheese is a must-have when you are making Greek dishes.
- Halloumi Cheese. Halloumi cheese is a white, layered cheese, similar to mozzarella. Since it keeps its form and becomes crispy and savory when grilled, you can pick this cheese as an excellent paneer alternative for grilling.
- Mexican Queso Blanco. You can easily make Mexican queso blanco at home, like paneer, because all it takes is milk and an acidic ingredient like lemon juice or vinegar.
- Mozzarella Cheese. Mozzarella works well as a paneer replacement. Originally from Italy, this cheese is famous for its milky, delicate flavor. This sliceable curd cheese comes from water buffalo’s milk.
- Cottage Cheese. Cottage cheese is a protein-rich, low-fat cheese similar to paneer, making it an excellent replacement. This cheese comes made from nonfat, low-fat, or regular milk.
- Panela Cheese. Panela cheese has a soft, creamy texture and a fresh milk taste. Since panela does not lose its form when cooked, it is a decent replacement for paneer.
- Well-Drained Ricotta. Ricotta is another alternative for paneer-based recipes. Ricotta is a soft, grainy cheese that is high in calcium and low in sodium compared to other types of cheese.
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