Randy Chandler
Indian cuisine is known for its vibrant flavours, unique ingredients, and indigenous cooking methods. Indian cheese, with its distinctive textures and flavours, is an integral part of Indian cooking. The most common type of cheese used in Indian cooking is paneer, a soft, non-aged cheese with a mild flavour and a similar texture to firm ricotta. Paneer is made by curdling hot milk with an acidic agent like lemon juice or vinegar, straining the mixture through a muslin cloth, and then pressing the cheese under a heavy weight to form a firm block. It is used in a variety of dishes, from sweet to savoury, and can be sliced, cubed, or crumbled. Other Indian cheeses include chhena, a moist and crumbly cheese used in sweets and gravies, and chhurpi, a smoky, chewy cheese that can be dried and stored for up to 20 years.
| Characteristics | Values |
|---|---|
| Common Indian Cheeses | Paneer, Kalari, Chhurpi, Khoa, Chenna, Chhena |
| Texture | Soft and crumbly to firm and chewy |
| Taste | Milky |
| Preparation | Curdling hot milk using an acidic agent like lemon juice or vinegar |
| Health Benefits | Excellent source of protein, rich in calcium |
| Substitutes | Queso blanco, Queso fresco, Queso panela, Halloumi |
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What You'll Learn
Indian cottage cheese, or paneer
Paneer is believed to have originated in India, with some sources suggesting that it was first prepared in East India under Portuguese influence. The Portuguese are said to have introduced the technique of "breaking the milk" or "breaking milk with acid" to Bengal in the 17th century. However, a recent study suggests that cheesemaking in India dates back to the days of the Indus Valley Civilization (3300-1300 BCE).
Paneer is a versatile ingredient that can be used in both sweet and savoury dishes. It is commonly used in pakoras, kebabs, and curries, and is a key ingredient in iconic Bengali desserts like Rasgulla and Sandesh. Its mild flavour and firm texture make it a good option for absorbing rich sauces and complex spices, similar to the role of tofu in Southeast Asian cuisine.
In terms of nutrition, paneer is an excellent source of protein and calcium, making it a popular choice for vegetarians. It is also lower in lactose compared to other dairy products, making it suitable for those with mild lactose intolerance.
Paneer is often used interchangeably with the term "cottage cheese" in Indian cuisine. However, it is important to note that cottage cheese is typically made using rennet extracted from the stomach of ruminants, while paneer is made without animal rennet. The production methods are similar, but paneer tends to be unsalted and has a more compact texture due to the pressing of curdled milk to remove whey.
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Kalari, a mozzarella-like Kashmiri cheese
Indian cuisine boasts a wide range of unique cheeses, with one of the most cherished being Kalari, a traditional cheese from Kashmir. Kalari is often likened to mozzarella due to its stretchy, melt-in-your-mouth quality, and has become an essential part of the region's cuisine. It is believed to have been created by the Gujjar nomads, who have been making this cheese for centuries to preserve milk in a solid form during the summer months when they venture into the hills with their livestock.
Kalari is typically made from cow's or buffalo's milk, though versions made from goat's milk are also available. The colour of the cheese depends on the type of milk used; cow's milk Kalari is yellow, while goat's or buffalo's milk Kalari is white. The process of making Kalari involves boiling whey water and setting it aside. Raw milk is then gently heated in a deep pan until it is warm. Once warmed, the milk is removed from the heat, and the boiling whey water is slowly added while stirring. After a few minutes, the fat starts to separate from the milk. Curds that float to the top are then shaped into small tikkis and placed on a sieve to drain any excess water. The cheese is then left to dry for several days before being refrigerated.
In terms of preparation, Kalari is typically pan-fried or sautéed in its own fat until it achieves a golden, crispy exterior while remaining gooey and stretchy inside. It is often salted while serving and paired with tomatoes, onions, bread, and cabbage. Kalari can be served on its own or as part of various cheese-based cuisines. One popular dish is the "Kaladi Kulcha," a type of bread stuffed with Kalari cheese and served with chutney or masala. This dish is a famous street food item and can be found on the menus of roadside vendors and shops in the Jammu region.
Kalari holds cultural significance in Jammu and Kashmir and is enjoyed as a street food delicacy or in home-cooked meals. It is also known as the "Mozzarella of Jammu" or "Mozzarella of Dogras" due to its similarity in texture and taste to mozzarella cheese. In recent improvisations, Kalari has been used in sandwiches, burgers, and even as a filling in samosas, showcasing its versatility in both traditional and modern Indian cooking.
Overall, Kalari is a beloved cheese in Kashmiri cuisine, offering a unique taste and texture that has made it a cultural emblem in the region. Its preparation and consumption vary regionally, influencing its flavour profile and making it a must-try delicacy for anyone visiting Jammu and Kashmir.
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Chhurpi, a smoky, chewy cheese
Chhurpi is a traditional cheese made by pastoralists in the highlands of the Eastern Himalayas. It is produced from the milk of a chauri, which is a cross between a male yak and a female cow. Chhurpi is considered the world's hardest cheese, and it has a very low moisture content, making it challenging to bite into. The cheese is prepared by coagulating milk using agents like microbial or vegetable rennet, vinegar, or lemon. The solid mass is then separated from the liquid and collected in jute or cotton bags, allowing the excess water to drain. It is then shaped into cylindrical blocks and pressed under heavy weights to eliminate any remaining water. Subsequently, it is cut into rectangular blocks or cylinders and dried by the fire, resulting in a characteristic smoky flavour. The longer the cheese is dried, the harder and chewier it becomes. Properly stored in animal skin, chhurpi can remain edible for up to 20 years.
Soft chhurpi is utilised in various culinary applications, including cooking with green vegetables, serving as a filling for momo dumplings, and being ground with tomatoes and chillies for chutney or soup. In the Himalayan regions, it is consumed as a substitute for vegetables due to its high protein content. On the other hand, Hard chhurpi is typically chewed on its own, similar to gum. One block of this hard cheese can last up to two hours in the mouth as it gradually softens with saliva.
In recent times, chhurpi has found success as a natural dog chew treat, marketed as such in stores like Trader Joe's. The product has received attention from dog owners on Reddit, who have shared their experiences with the chhurpi dog chews and provided instructions for their safe consumption by pets.
Chhurpi is deeply rooted in the culture and livelihood of Himalayan communities. The harsh high-altitude climate and challenging lifestyle of the Himalayas contribute to the uniquely hard texture of this cheese. The process of making chhurpi has been integral to the survival of these communities for centuries, providing a valuable source of nutrition and a means of trade.
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Bandel, a Portuguese-introduced smoked cheese
Bandel cheese is a type of smoked cheese introduced by the Portuguese in Bengal, India. It is named after the town of Bandel, which was founded by the Portuguese around 54 kilometres north of Kolkata on the river Hooghly. The town of Bandel is located in the West Bengal state of India, previously known as undivided India.
Bandel cheese is made from cow's milk. To make the cheese, artisans use an acidic agent to curdle the milk. The curdled milk is then strained dry, kneaded, and moulded into thick, cookie-sized discs. To increase shelf life, the discs are coated with generous amounts of salt, a natural preservative. The cheese is then smoked in traditional rural ovens fuelled by cow-dung cakes.
Bandel cheese is known for its dry, crumbly texture and smoky flavour. It is well-salted and highly aromatic. The cheese is available in two varieties: plain (white) and smoked (brown). The plain variety can be eaten on its own, while the smoked variety is used as a topping for pasta, risotto, and salads. Home chefs and menu consultants have also started using the smoked variety as an ingredient, such as deep-frying it and serving it with gooseberry chutney or adding it as a topping to fig and almond tarts.
Bandel cheese is currently made by a single family in a village near Arambagh in the Hooghly District. The family lives in the Kotulpur block of the Bankura district in West Bengal, around 105 kilometres west of the city of Bandel. The production of Bandel cheese is concentrated in the towns of Tarakeswar and Bishnupur, Bankura, near Kolkata.
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Chhena, a moister, crumblier alternative to paneer
Indian cheeses, such as paneer, khoa, and chhena, are known for their unique textures and flavours, and play a significant role in the diversity of Indian cuisine. While paneer is the most common type of cheese used in traditional Indian cooking, chhena is a moister and softer alternative.
Chhena is an acid-set cheese believed to have originated in East India under Portuguese influence. It is made by forming cheese curds using an acid such as lemon juice or vinegar. Milk solids, or chhena, are obtained by passing the curdled milk through a muslin cloth. Unlike paneer, chhena is not pressed, resulting in a softer, crumbly texture. This makes it ideal for sweets such as the traditional Chhena Poda, which is mixed with sugar, cardamom powder, rice flour, and dry fruits, wrapped in sal leaves, and baked. Chhena is also used in other sweets like Khira Sagara, Chum Chum, and Ras Malai, as well as in savoury dishes like koftas and bhurjis. Its ability to blend with other flavours while maintaining its distinct texture makes it a favourite in both sweet and savoury Indian cooking.
Chhena is sometimes referred to as unpressed or unset paneer. Once chhena is pressed and set, it becomes the firmer paneer. Paneer is the more popular option internationally, but in the Indian subcontinent, both cheeses have their place. Paneer is commonly used in savoury dishes like curries, while chhena is a key ingredient in many sweets and desserts.
The versatility of Indian cheeses like chhena and paneer makes them easy to incorporate into a balanced diet. They are excellent sources of protein and are rich in calcium, making them a great option for vegetarians and those seeking meatless protein sources. In addition, Indian cheeses are typically lower in lactose compared to other dairy products, making them suitable for those with mild lactose intolerance.
Chhena is a delicious and healthy alternative to paneer, offering a softer and more crumbly texture that is perfect for sweets and savoury dishes alike. Its versatility and unique flavour profile make it a cherished part of Indian cuisine.
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Frequently asked questions
Indians use a variety of cheeses in their cooking, including paneer, chhena/chenna, khoa, kalari, and chhurpi.
Paneer, also known as Indian cottage cheese, is a fresh, non-aged, soft cheese made by curdling hot milk with an acidic agent like lemon juice or vinegar. It is a common ingredient in Indian cooking, especially in the north of the country.
Chhena/chenna is an acid-set cheese believed to have been first prepared in East India under Portuguese influence. It is similar in taste and texture to ricotta and feta cheese, respectively, and is used in both sweet and savoury dishes.
Khoa is a type of cheese that is mentioned in the Lokopakara text dated to the 10th century. It is made from buffalo milk coagulated with the roots of the amaranth plant or leaves of the marsh barbel.
Kalari is a traditional cheese from Kashmir with a mozzarella-like stretchy texture. It is typically pan-fried in its own fat until golden and crispy on the outside while remaining gooey on the inside.
