Name two indian cheese except cottage cheese?

Question

including the manufacturing process.

Answer 1

The only truly Indian cheese is Paneer which is really a soft cottage cheese ,made quickly & easily & best eaten fresh,made at home it is also  readily available in stores  . I keep dairy animals on my farm & often convert spare milk into paneer,which can be used in many sweet & savoury Indian dishes.Freshly heated lukewarm milk is split using vinegar or lemon juice,then strained through cheesecloth till all excess whey is drained away ,whey is also used in cooking .

The concept of table cheeses & those used for cooking is relatively new to the Indian palate ,many large dairies are now processing well known types of cheeses , Indian maufactured cheddar & mozarella are readily available .

Ghee is clarified butter common in Indian cooking , health considerations make it less favoured as it once was,it is not a type of cheese however.

Answer 2

Paneer is homemade cheese that is similar to pressed Ricotta cheese except the curd is drier and has no salt added. Paneer is one of the primary protein sources among Buddists who adhere to strict vegetarian diets. Paneer is used in curried dishes and is very popular when wrapped in dough and fired. Paneer is often used in stir fry dishes because it does not melt. It is also used in preparation of popular desserts because of its delightful texture - and complete lack of salt - making it an ideal base for sweet recipes.

1 litre full-cream milk (use lean milk for a low-fat version)

½ tsp citric acid/lemon juice

½ cup warm water

Set the milk up to boil. As the milk is readied, dissolve the citric acid/lemon juice in half a cup of warm water. When the milk comes to a boil, pour the acid-water/lemon juice-water mix into it. Reduce the heat and stir continuously until the milk is completely curdled. Remove from the heat when the separation of the curds and yellowish whey is complete.

Strain the mixture through a clean muslin cloth. Hold it under running water for a minute and then press out the excess water. Hang the muslin for 15-20 minutes so that all the whey is drained out.

To make the paneer into a block tie the muslin and place it under something heavy.

The paneer can now be cut into chunks and used as required.

Chenna



1 litre cow's milk

1/2 teaspoon citric acid (nimbu ke phool)



Dissolve the citric acid in 1/2 cup of water and keep aside. Bring the milk to a boil in a pan, stirring continuously. Remove from the fire and stir for 5 to 7 minutes till the milk is slightly cool. Add the citric acid solution and stir the milk gently. The milk mill curdle and the whey will separate. The whey has to be clear thus indicating the milk has completely curdled. Allow it to rest for 3 to 4 minutes. Strain out all the whey using a clean damp muslin cloth. Fold all the 4 sides of the muslin cloth and twirl it gently so that all the whey that is in the milk solids gets evenly drained out.Gather the cloth from all 4 sides and squeeze the chenna lightly about 3 to 4 times so that most of the whey gets drained out. Remove the chenna onto a clean plate and knead gently so that it is free of lumps and take care not to apply too much pressure while kneading the chenna. It is advisable to use this almost immediately. Use as required.



Points to remember :  

Make sure that the milk is lukewarm while adding the citric acid mixture. Do not shock hot milk as it will affect the quality of the chenna.  

Always use cow's milk for making chenna as it has a low fat content.  

If you use buffalo's milk, let the milk rest after boiling it and then discard the skin that is formed.  

Always use fresh chenna for making rasgullas.

Answer 3

PANIR

Panir is an Indian fresh curd cheese that looks like ricotta though is very different, actually similar to the Latin American queso blanco. It is used in sweet and savory dishes. All cheese starts off by the addition of a coagulant (curdling agent) to milk that has been brought to boiling point. With many cheeses, an enzyme, rennet, is used to coagulate the milk. Rennets coagulate the milk proteins coagulate, but the whey proteins (albuminous proteins) don’t coagulate. They are drained, and can be used to make ricotta. Panir is made by adding an acid reagent to the milk (vinegar is used or lemon juice, yogurt, citric acid, or cultured buttermilk) rather than rennet; when the milk curdles, both the milk proteins and the whey proteins coagulate. The cheese is usually pressed until firm, and, like ricotta, can be eaten fresh and raw. But unlike ricotta, it can also be grilled, pan-fried, barbecued or deep-fried.

Sorry I could only get one type.

Hope it helped!

(-:

Answer 4

there is only one cheese of Indian origin i.e., Cottage Cheese.It is also called Paneer.

But yes we have Ghee which is also of Indian origin