Nathalie Chiva wrote:
> On Mon, 22 Aug 2005 13:38:27 +0200, "Pandora" >
> wrote:
>
>>>Another way to get that crispy outside and creamy inside is to slice
>>>paneer (also spelled panir) cheese or queso fresco and simply fry it. It
>>>doesn't melt and the surface will brown very nicely.
>>>
>>>It's easy to make paneer at home. Google.
>>>
>>>Pastorio
>>
>>I will go and google but what is Paneer? A cheese? I want to do it?
>>Pandora
>>
> Indian fresh cheese. Easy to make at home, with milk, lemon juice, a
> strainer and cheesecloth. Used only in cooking if I'm not mistaken.
> But Bob, the taste has nothing in common with scamorza affumicata
> (which is a smoked Italian cheese)!

I've eaten it in Italy.

Paneer is a kind of cheese that will form a crust when fried but doesn't
melt. That's why I mentioned it. It stays flexible after cooking. If you
want a smoky flavor, add three or four drops of liquid smoke to the milk
before curdling.

It can also be used as a wrapper for other foods, and one way I've done
that is to shred or chop the cheese coarsely and spread evenly across
the inside of a medium-hot skillet. As the cheese cooks, the pieces
stick together. When it brows well on one side, turn it over to brown
it, too. After cooking, if you put it flat on a plate, you can pile
foods on it like a piadina or unopened pita and fold it closed over the
foods you added.

I like to put in it a thin slice of ham topped with chopped hot peppers
in a Mexican-style salsa. I have added dried herbs to the cheese before
cooking on other occasions, and I like that, too.

Pastorio