Story of how our beloved Paneer was invented back in the 16th century

Paneer is undoubtedly one of the most popular and most loved food items that is relished across India. From Shahi Paneer of North and Paneer Nu Shaak of West to Paneer Er Dalna of East and Paneer Chettinad of South, Paneer is such a versatile food item that can be used to make ‘n’ number of dishes. Paneer is loved far and wide by Indians, but do you know that paneer is not native to India. Read on to know the history of Paneer and how it was invented back in the 16th century. (all image credits-istock)

It is said that since the Vedic society considered cow as a holy being, they considered breaking and souring milk using acids as unholy. There are several mentions of butter, curd and ghee in our vedas, but there is nothing similar to paneer or the souring of milk. Thus, it is said that the concept of paneer was indeed brought to India from outside.

According to a theory, the history of paneer can be traced back to the Persian and Afghan rulers that ruled North India in the 16th century. At that time, paneer used to be prepared using either goat or sheep milk.

With time paneer too went through transformation and the paneer we know today was actually introduced in the 17th century. The process of modern paneer making is derived from the Portuguese method of ‘breaking’ milk using an acid like lemon juice.

Another theory states that the Portuguese who lived in Bengal during the 17th century used citric acid to break the milk. They used this technique to make their native fresh cheeses and taught this technique to the Bengalis as well. That’s how the formation of ‘Chhena’ emerged and from Bengal, the concept of Paneer was adopted throughout the country.

The term ‘Paneer’ comes from the word ‘Peynir’, which just means ‘Cheese’ in the Turkish and Persian languages. The English term paneer, which we use today, has been derived from the Urdu and Hindi terms ‘Panīr’.

To honor the most loved dish of India, World Paneer Day is celebrated every year on February 6.

Ingredients required- 2 litres full cream milk and juice of 1 whole lemon.

Method-

1. Pour milk to a pan and keep on medium heat.
2. Once a boil comes, switch flame to low.
3. Now pour lemon juice into the pan and stir gently.
4. Don’t stir too much, as this will prevent paneer lump formation.
5. Switch off the heat once the milk curdles.
6. Let it sit for a minute.
7. Now strain the paneer through a muslin cloth and sieve.
8. Make a potli of the muslin cloth and squeeze out excess water.
9. Place the potli on a plate and press it with some weight.
10. Let it sit for 1 hour.
11. After 1 hour, open the potli and pour cold water on the paneer to get rid of the smell of lemon.
12. Keep the paneer in the fridge and use it for any recipe of your choice.

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