Iranian White Cheese Recipe(Persian Paneer) in 5 Ways
Iranian white Cheese is one of the most widely used and popular dairy products all over the world, which is used for breakfast and in many foods and salads. This delicious dairy food has different types that are prepared with different raw ingredients and in different ways.
Of course, in general, to make cheese, milk is curdled with the help of an acidic substance such as vinegar. Then, curd milk juice is separated, and cheese is obtained by compressing the curds. As you can see, making cheese is not a complicated process, and it is very easy to make cheese at home. Since homemade foods are fresher and tastier, making homemade cheese is worth the effort.
If you love cheese and you always use cheese in all your different meals, you will surely love cheese more when you can make it yourself. Would you like to learn how to make homemade cheese? So you have come to a good place.
Today in Meals cook, we are going to teach how to make homemade iranian white cheese in different ways (how to make homemade cheese with curd, how to make homemade cheese with yogurt, how to make homemade cheese with vinegar, how to make homemade cheese with tablets and how to make homemade cheese with lemon juice).
If you like to make cheese, prepare the ingredients needed to make homemade cheese and read this article until the end to learn the easiest way to make homemade cheese.
You can also read the Persian crackers recipe.
How to prepare Iranian white cheese?
Iranian white cheese recipe
1. Make iranian white cheese with vinegar
Ingredients iranian white cheese:
| Milk | 4.4 pound |
| Vinegar | a quarter of a glass |
| Salt | a tablespoon |
| Cream (optional) | a tablespoon |
Instruction:
1. Bring the milk to a temperature of 90 degrees and then reduce the gas.
2. Add vinegar and salt to the milk and stir. Let the cut milk heat for a few minutes.
3. After a few minutes, turn off the gas when the milk reaches 90 degrees.
4. Put a clean cotton cloth inside a colander. This should be neither too thin nor too thick. Place a dish under the colander.
5. Pour the container of coagulated milk into the cloth in the colander.
6. Gather the cloth and place a heavy container to drain the milk clots completely.
7. After the water of the cheese is completely drained and the water is removed from its texture, pour enough salt into the whey container.
8. Put the cheese in the water of cheese for 2 days and put it in the refrigerator.
You can be served iranian white cheese with sabzi khordan and nan sangak and nan barbari.
2. Make iranian white cheese with yogurt
Ingredients:
| Milk | 1 liter |
| Yogurt | 4 tablespoons |
| Salt | in sufficient quantity |
Instruction:
1. Take the yogurt out of the refrigerator a little earlier so that its temperature is the same as the environment.
2. Bring the milk to a temperature of about 80 degrees Celsius.
3. Then turn off the gas, let the milk cool a little, and reach a temperature of about 40 degrees.
4. Slowly add the yogurt to the milk and stir.
5. Pour the milk and yogurt mixture into a warm place for 24 hours. Cover the container with a blanket and cloth. After 24 hours, the milk has curdled.
6. Place a clean cotton or cleaning cloth inside a colander.
7. Pour the mixture of milk and curdled yogurt into the colander. You can also hang the cloth from somewhere, let it stay for 4 to 5 hours, and completely remove the water. You can also place a heavy object on the colander to drain the water completely.
8. Add salt to the cheese water and put the cheese in the salt water for 2 days to get flavor.
2. Cheese Can Have a Positive Effect on Your Dental Health
A study done by dental professionals showed that eating cheese might help to prevent dental cavities. Four groups were tested, consuming milk, sugar-free yogurt, paraffin, and cheese, and the pH balance in various areas of their mouths were tested before and after consumption.
A pH level lower than 5.5 can leave your teeth at risk for erosion due to acids created in your mouth. While the groups who drank milk, and ate paraffin and sugar-free yogurt showed no significant change, the group who ate cheese experienced an increase in pH levels .
sourced:https://livelyrun.com/
3. Make iranian white cheese with lemon juice
Ingredients:
| Milk | 1 liter |
| Lemon juice | 100 ml |
| Yogurt | 2 tablespoons |
| Salt | as needed |
Instruction:
1. Bring the milk to a temperature of 90 degrees and then reduce the gas.
2. Add lemon juice and salt to the milk and stir. Let the cut milk heat for a few minutes.
3. After a few minutes, turn off the gas when the milk reaches 90 degrees.
4. Put a clean cotton cloth inside a colander. This should be neither too thin nor too thick. Place a dish under the colander.
5. Pour the container of coagulated milk into the cloth in the colander.
6. Gather the cloth and place a heavy container to drain the milk clots completely.
7. After the water of the cheese is completely drained and the water is removed from its texture, pour enough salt into the whey container.
8. Put the cheese in the water of cheese for 2 days and put it in the refrigerator.
4. Make iranian white cheese with the tablet of cheese.
You can also read moraba beh recipe.
Ingredients:
| Milk | 5 liters |
| Tablet of cheese | 1 pcs |
| Salt | as needed |
| lukewarm water | 5 teaspoons |
Instruction:
1. First, heat the milk to 80 degrees and leave it aside until it becomes slightly lukewarm. Test the milk with your finger to make sure it has cooled.
2. Dissolve the cheese tablet and salt in lukewarm water, pour it into the milk, and stir well.
3. Cover the top of the milk with a container, cover the round with a woolen cloth or blanket, and let it stand for a while until it hardens and becomes like yogurt.
4. Put a clean cotton cloth inside the colander.
5. Pour the curdled milk and lemon juice mixture into the cloth in the colander. You can hang the cloth somewhere and let it stay for 4 to 5 hours until completely removed from the water. You can also place a heavy object on the colander to drain the water completely.
6. Add salt to the cheese water and put the cheese in the salt water for 2 days to get flavor.
You can also read moraba albaloo recipe.
5. Make iranian white cheese with rennet
Ingredients:
| Milk | 1 liter |
| Rennet | half a teaspoon |
Instruction:
1. Bring the milk to a temperature of 80 degrees Celsius and then remove it from the heat to cool.
2. Dissolve the rennet in a glass of lukewarm water, pour it into the milk, and wait until it curdles and resembles cheese.
3. Cover the milk container and keep warm around it with a cloth and blanket. Place the milk container in a warm place so that it becomes ready well.
4. Open the milk container after 1 hour, remove the yellow substance that has formed on it, and throw it away.
5. Put a clean cotton cloth inside the colander.
6. Pour the curdled mixture of milk, yogurt, and lemon juice into the cloth in the colander. You can hang the cloth somewhere, let it stay for 4 to 5 hours, and completely remove the water. You can also place a heavy object on the colander to drain the water completely.
7. Add salt to the cheese water and put the cheese in the salt water for 2 days to get flavor.
Notes iranian white cheese:
– Collect the juice when hanging the cheese, as you will need it to place the cheese in it.
– If you wish, add 1/8 teaspoon of salt at the same time as yogurt.
– If you like your cheese to taste, add tarragon, cumin, coriander seeds… to it.
You can also read cornelian cherry jam.
FAQ:
1. How long does homemade iranian white cheese expire?
Homemade iranian white cheese is usually good for one to two weeks after making and as long as it holds its texture. Be sure to keep the cheese in the refrigerator.
2. What should we do to harden homemade iranian cheese?
The more pressure on the cheese curd, the firmer the texture of the cheese. While making the cheese, let the water of the cheese drain completely to harden.
3. Why does homemade iranian white cheese become bitter?
The reason for the bitterness of homemade iranian cheese is the use of large amounts of rennet or contamination of the cheese with proteolytic bacteria.
4. How long after making cheese at home can it be used?
Cheeses made with vinegar and lemon juice can be used after two to three days. But the cheeses made with starter (yogurt, rennet, and tablets) must stay in salt water for 1 week to ripen.
Did you like the iranian white cheese recipe?
- If you try Persian white cheese, Please share your experience with us.
- You can ask me questions about persian paneer in the comments. I will answer your questions as soon as possible.
