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Paneer () is a fresh cheese common in South Asia, especially in Indian, Pakistani and Bangladeshi cuisines. It is an unaged, acid-set, non-melting farmer cheese or curd cheese made by curdling heated milk with lemon juice, vinegar, or any other food acids. Its crumbly and moist form is called chhena in eastern India and in Bangladesh. ==History== The word "paneer" is of Persian origin. The Turkish word ''peynir'', the Persian word ''panir'', the Azerbaijani word ''panir'', and the Armenian word ''panir'' (պանիր), all derived from "paneer", refers to any type of cheese. The origin of paneer itself is debated. Vedic Indian, Afghan-Iranian and Portuguese-Bengali origins have been proposed for paneer.〔 Vedic literature refers to a substance that is interpreted by some authors, such as Sanjeev Kapoor, as a form of paneer. According to Arthur Berriedale Keith, a kind of cheese is "perhaps referred to" in Rigveda 6.48.18. However, Otto Schrader believes that the Rigveda only mentions "a skin of sour milk, not cheese in the proper sense". K. T. Achaya mentions that acidulation of milk was a taboo in Indo-Aryan culture, pointing out that the legends about Krishna (who was brought up by dairy farmers) make several references to milk, butter, ghee and yogurt, but do not mention sour milk cheese. Based on texts such as ''Charaka Samhita'', BN Mathur wrote that the earliest evidence of a heat-acid coagulated milk product in India can be traced to 75-300 CE, in the Kushan-Satavahana era. Sunil Kumar etal. interpret this product as the present-day paneer. According to them, paneer is indigenous to north-western part of South Asia, and was introduced in India by Afghan and Iranian travelers. D.R. Ghodekar of India's National Dairy Research Institute also believed that paneer was introduced into India by Afghan and Iranian invaders. According to writers such as K.T. Achaya, Andrea S. Wiley and Pat Chapman, the Portuguese introduced the technique of "breaking" milk with acid to Bengal in 17th century. Thus, Indian acid-set cheeses such as paneer and chhena were first prepared in Bengal, under Portuguese influence.〔 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「paneer」の詳細全文を読む スポンサード リンク
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