PANEER: HOMEMADE INDIAN CHEESE
Provided by Aarti Sequeira
Time 45m
Yield Makes 12 ounces of cheese
Number Of Ingredients 3
Steps:
- Line a large colander with a large double layer of cheesecloth, and set it in your sink.
- In a large wide pot, bring the milk to a gentle boil over medium heat, stirring frequently to avoid burning the bottom (a nonstick pot works really well for this purpose). This will take a little while so be patient!
- Add the lemon juice and turn the heat down to low. Stirring gently, you should almost immediately see the curds (white milk solids) and whey (the greenish liquid) separate. Don't fret, this is perfect!
- Remove the pot from the heat and carefully pour the contents into the cheesecloth-lined colander. Gently rinse with cool water to get rid of the lemon flavor. At this point, you could squeeze out some of the liquid, and serve with some honey and some nuts, almost like a fresh ricotta!
- Grab the ends of the cheesecloth and twist the ball of cheese to squeeze out the excess whey. Tie the cheesecloth to your kitchen faucet and allow the cheese to drain for about 5 minutes.
- Twisting the ball to compact the cheese into a block, place it on a plate with the twisted part of the cheesecloth on the side (this will ensure your block of cheese is nice and smooth!) and set another plate on top. Weigh the second plate down with cans of beans or a heavy pot. Move to the refrigerator and let it sit about 20 minutes.
- Unwrap your beautiful disc of homemade cheese! You did it! You can now use this in any number of traditional Indian dishes, like saag paneer.
A TRIO OF CHEESE LOGS
Provided by Food Network
Categories appetizer
Time 1h30m
Yield 12 servings per cheese log
Number Of Ingredients 10
Steps:
- Put the cream cheese in the bowl of a stand mixer fitted with the paddle attachment. Add the garlic and white pepper and mix until well combined. Divide the mixture into 3 even portions; return one portion to the mixer.
- For the pizza cheese log: Add the pizza blend cheese to the cream cheese mixture and mix well until combined. Remove to a work surface and roll into a log with your palms. (The mixture should be slightly sticky but thick enough to easily roll.) Put the smoked paprika on a shallow dish; roll the log in the paprika until completely coated. Roll the cheese log in a sheet of plastic wrap and refrigerate until firm, about 1 hour. Clean the mixer bowl and paddle.
- For the Cheddar Jack and parsley cheese log: Put a second portion of the cream cheese mixture in the mixer bowl. Add the Cheddar Jack cheese and mix well. Remove to a work surface and roll into a log with your palms. Put the dried parsley on a shallow dish and roll the cheese log in the parsley until completely coated. Roll the cheese log in a sheet of plastic wrap and refrigerate until firm, about 1 hour. Clean the mixer bowl and paddle.
- For the sharp Cheddar pecan cheese log: Put the last portion of the cream cheese mixture in the mixer bowl and add the extra-sharp Cheddar. Mix well. Remove to a work surface and roll into a log with your palms. Place the whole pecans down the length of the cheese log. Put the chopped pecans on a shallow dish, then roll the log in the pecans. Use your fingers to press the pecans more firmly into the cheese. Roll the cheese log in a sheet of plastic wrap and refrigerate until firm, about 1 hour.
- Unwrap the cheese logs and present on a large platter surrounded by plenty of crackers and cheese knives for easy self-service.
EAST INDIAN CHEESE LOGS
This is exotic with the flavors of mango chutney, curry powder, coconut, and peanuts! Prep time includes chilling time.
Provided by Sharon123
Categories Asian
Time 6h
Yield 2 12inch logs
Number Of Ingredients 10
Steps:
- Combine first 3 ingredients in a large mixing bowl; beat at medium speed of an electric mixer until smooth.
- Add green onions and next 3 ingredients; beat at low speed until mixed well.
- Stir in chutney.
- Cover and chill slightly.
- Divide cheese mixture in half; shape each portion into a 12-inch log.
- Wrap in wax paper, and chill 6 hours or until firm.
- Place cheese logs on a serving tray; if desired, garnish with toasted coconut and mango slices.
- Serve with toasted pita bread triangles, crackers, or apple slices.
Nutrition Facts : Calories 1652.6, Fat 126.6, SaturatedFat 63.3, Cholesterol 265.2, Sodium 1165.5, Carbohydrate 95.3, Fiber 11.2, Sugar 55.9, Protein 51.6
OH-SO-EASY CHEESE LOG
Get the party started with our Oh-So-Easy Cheese Log appetizer! Our easy cheese log is creamy and fragrant with onion soup mix and rolled in nuts.
Provided by My Food and Family
Categories Home
Time 2h15m
Yield Makes 1-1/2 cups or 12 servings, 2 Tbsp. each.
Number Of Ingredients 5
Steps:
- Mix first 4 ingredients.
- Shape into log; wrap in plastic wrap. Refrigerate 2 hours.
- Unwrap log; roll in nuts. Firmly press nuts into log to secure.
Nutrition Facts : Calories 150, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 25 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
RANCH DRESSING CHEESE LOG
Steps:
- In a stand mixer, beat together the cream cheese, mayonnaise, buttermilk and dressing mix. Add the Cheddar cheese and continue beating until thoroughly blended. Wrap the mixture in plastic wrap and place it in the freezer for 30 minutes. When firm, shape the wrapped cheese mixture into a log. Spread the pecans out on a baking sheet or a piece of wax paper. Unwrap the cheese log and roll it in the nuts to coat it on all sides. Serve with crackers or bagel chips.
HOMEMADE PANEER (FRESH INDIAN COTTAGE CHEESE)
Recipe video above. Homemade paneer is far superior to store bought. It's softer and creamier, and has much better flavour. It's easy to make, without special equipment. All it takes is a little patience to let the cheese set in the fridge for 4 hours. Use paneer to make the great Indian classic, Palak Paneer (Spinach Curry with Paneer)
Provided by Nagi
Categories Mains
Number Of Ingredients 2
Steps:
- Heat the milk in a large saucepan over medium high heat until the top becomes foamy, just as looks like it's about to boil.
- Turn stove off. Add lemon juice and stir for 1 minute. The milk should begin to curdle. If it doesn't, turn the stove back on and bring back to a gentle boil until the solids separate.
- Line strainer or colander: Place over a deep bowl. Line strainer with 2 layers of cheesecloth (Note 1).
- Strain: Ladle in half of the curdled milk to begin with, then pour the rest in. Leave until all the liquid drains - this might take 5 to 10 minutes.
- Rinse: Discard liquid (whey) in the bowl. Bundle the paneer up in the cheesecloth (it will still be quite watery at this stage) then rinse bundle briefly under cold tap water. This helps to remove lemon flavour + cool for easier handling.
- Squeeze out excess water by twisting the cheesecloth and squeezing the bundle, but not so hard that paneer squeezes out through the cloth. Once liquid no longer comes out, stop. The paneer will still be quite soft at this stage.
- Weigh cheese down with weights: Shape cheese into a disc around 2cm / ¾" thick, still wrapped in cheesecloth. Place in a strainer or colander set over a bowl. Top with a small plate then 2 x 400g/14oz cans (or similar weight).
- Refrigerate for 4 hours. During this time the paneer will set (become firm) and remaining liquid will drain out. (Note 2)
- Remove paneer from fridge and carefully unwrap. There will be a dent in the middle, this is normal (it's from the draining).
- At this stage, the paneer is now ready for use. You can either cut it immediately and use in a recipe (such as Palak Paneer!), or store the whole uncut block for another time and just cut when needed.
- Store in the fridge for up to 2 weeks, or freeze for 3 months.
Nutrition Facts : Calories 308 kcal, Carbohydrate 25 g, Protein 16 g, Fat 16 g, SaturatedFat 9 g, Cholesterol 50 mg, Sodium 215 mg, Fiber 1 g, Sugar 26 g, ServingSize 1 serving
CHEESE LOG
Make and share this Cheese Log recipe from Food.com.
Provided by litldarlin
Categories Spreads
Time 10m
Yield 10-12 serving(s)
Number Of Ingredients 3
Steps:
- Pat out Velveeta cheese between wax paper.
- Roll Velveeta into a rectangle, not too thin, about the length of the platter you will serve it on.
- Spread softened cream cheese that has been combined with diced chiles over Velveeta.
- Roll up into a log.
- Chill.
- Serve with Ritz or other type crackers.
Nutrition Facts : Calories 167.8, Fat 12.8, SaturatedFat 8.3, Cholesterol 45.2, Sodium 830.8, Carbohydrate 5.2, Fiber 0.1, Sugar 4, Protein 8.1
MAKE-AHEAD CHEESE LOGS
Wrapped in coloured Saran Wrap, these make great holiday gifts! Plan ahead these need to chill for a minimum of 8 hours before serving, or they can be made and frozen up to 1 month in advance, Add in one finely chopped green onion also if desired, the pimento is optional but good to add in.
Provided by Kittencalrecipezazz
Categories Cheese
Time 8h
Yield 2 logs
Number Of Ingredients 9
Steps:
- In a bowl mix together the first 7 ingredients until well blended.
- Divide the mixture in half and shape into logs.
- In a bowl mix together the nuts with the chopped parsley, then divide mixture evenly in half.
- Roll each log into the nut/parsley mixture (can use more than 1 cup nuts if desired).
- Cover with plastic wrap and chill for a minimum of 8-24 hours.
- To freeze; chill the logs for 8-24 hours, then place in the freezer to freeze until firm, remove then wrap in plastic wrap then tightly in foil, place back into the freezer for up to 1 month.
- Defrost overnight in fridge before serving.
Nutrition Facts : Calories 2160.1, Fat 197, SaturatedFat 80.9, Cholesterol 376.1, Sodium 1895.2, Carbohydrate 24.8, Fiber 8.1, Sugar 8.4, Protein 88.2
BEST CHEESE LOG EVER!
Make and share this Best Cheese Log Ever! recipe from Food.com.
Provided by Namaste_my_life
Categories Spreads
Time 15m
Yield 2-3 logs, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Place cream cheese in a small mixing bowl, beat cream cheese with electric beater until softened.
- Add cheddar, mayo, dill pickles, onions and Worcestershire sauce.
- Cover and chill until firm or overnight.
- Roll into logs and roll into real bacon bits.
- Serve with crackers.
MACADAMIA CHEESE LOG
Make and share this Macadamia cheese log recipe from Food.com.
Provided by Evie3234
Categories Cheese
Time 10m
Yield 2 logs
Number Of Ingredients 6
Steps:
- Place cream cheese in a small mixing bowl, beat cream cheese with electric beater until softened.
- Add cheese, ham, spring onions, and pepper to taste, beat for 1 minute.
- Divide mixture into 2 portions, roll each into a log shape, roll in macadamia nuts.
- Wrap tightly in foil and refrigerate over night.
- Serve with assorted crackers.
Nutrition Facts : Calories 1112.4, Fat 106.9, SaturatedFat 47.7, Cholesterol 218.9, Sodium 1118, Carbohydrate 12.7, Fiber 4.7, Sugar 3.2, Protein 32.9
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