📝 About This Recipe
A staple of the traditional Afghan breakfast table (Nashta), Paneer-e-Afghani is a delicate, unaged white cheese known for its creamy texture and clean, milky flavor. Unlike pressed Indian paneer, this Afghan variety is often kept softer and served fresh, embodying the hospitality of Kabul's morning gatherings. It is a simple yet luxurious ritual, transforming humble milk into a centerpiece that celebrates purity and tradition.
🥗 Ingredients
The Dairy Base
- 2 liters Whole Milk (Full-fat, non-homogenized is best for yield)
- 1/2 cup Heavy Cream (Adds extra silkiness to the curd)
The Coagulant
- 4-5 tablespoons White Vinegar (Can substitute with fresh lemon juice)
- 1/2 cup Warm Water (To dilute the vinegar for a gentler curd)
Seasoning and Aromatics
- 1/2 teaspoon Sea Salt (Adjust to taste)
- 1 teaspoon Nigella Seeds (Siyah Dana) (Traditional for flavor and visual contrast)
- 1/4 teaspoon Green Cardamom Powder (Optional, for a subtle sweet aroma)
For Serving
- 2 tablespoons Honey (For drizzling)
- 1/4 cup Walnuts (Toasted and roughly chopped)
- 4-5 leaves Fresh Mint (For garnish)
👨🍳 Instructions
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1
Rinse a heavy-bottomed pot with cold water before adding the milk; this creates a moisture barrier that helps prevent the milk from scorching on the bottom.
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2
Pour the 2 liters of whole milk and 1/2 cup of heavy cream into the pot. Set the heat to medium-low.
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3
Heat the milk slowly, stirring frequently with a wooden spoon. Bring it to a gentle simmer—look for small bubbles around the edges, but do not let it reach a rolling boil.
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4
While the milk heats, mix the vinegar (or lemon juice) with the 1/2 cup of warm water in a small bowl. Diluting the acid ensures the cheese remains soft rather than rubbery.
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5
Once the milk is simmering, reduce the heat to the lowest setting. Slowly pour in the vinegar mixture, one tablespoon at a time, stirring very gently in a figure-eight motion.
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6
Stop adding the acid as soon as you see the greenish-yellow whey separate from the white curds. Let the pot sit undisturbed for 5 minutes off the heat to allow the curds to fully form.
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7
Line a large colander with two layers of damp cheesecloth or a clean muslin cloth and place it over a deep bowl or in the sink.
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8
Carefully ladle the curds into the cheesecloth. Allow the whey to drain naturally for about 10 minutes.
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9
While the cheese is still warm and moist in the cloth, sprinkle the salt, nigella seeds, and cardamom powder (if using) over the curds. Gently fold them in with a spoon.
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10
Gather the corners of the cheesecloth and tie them together. Hang the bundle over your sink faucet or a tall pitcher to drip for 20-30 minutes for a soft, spreadable breakfast cheese.
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11
If you prefer a firmer sliceable cheese, place the cloth bundle on a flat plate, put another plate on top, and weigh it down with a heavy can or mortar for 1 hour.
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12
Once reached your desired consistency, remove the cheese from the cloth. It should be moist, white, and fragrant.
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13
Transfer to a serving plate. If not serving immediately, store in a container with a little of the reserved whey to keep it from drying out.
💡 Chef's Tips
Always use the freshest milk possible; ultra-pasteurized (UHT) milk will not curdle properly and should be avoided. Don't throw away the leftover whey! It is highly nutritious and can be used to bake Afghan Naan or added to soups. For the softest texture, ensure you dilute the vinegar with water; straight acid shocks the proteins and makes the cheese tough. If the milk doesn't separate after adding the specified vinegar, add one more tablespoon—factors like milk fat content and altitude can affect coagulation.
🍽️ Serving Suggestions
Serve warm with fresh Afghan Naan or Lavash bread straight from the oven. Pair with a side of green raisins and toasted walnuts for a classic sweet-and-savory Afghan breakfast. Drizzle with wildflower honey or apricot jam for those who prefer a sweeter start to the day. Accompany with a hot glass of Sheer Chay (Afghan milk tea) or green tea infused with cardamom. Serve alongside fresh sliced cucumbers and tomatoes for a refreshing contrast.