What Every Good Cook Should Know About Akawi Cheese vs Paneer

“What is akawi cheese?”

Akkawi also spelled as Akawi, Akkawi, Akawieh, or Ackawiis commonly made with pasteurized cow’s milk, but can also be made with goat or sheep milk. This cheese is largely produced in the Middle East, notably in Israel, Palestine, Lebanon, Jordan, Syria, Egypt, and Cyprus. People usually eat it with a soft flatbread in these regions during lunch and dinner.

Paneer, also known as Indian cottage cheese, is made from curdled and citric acid like lemon juice. This cheese is used in many Indian recipes, most popularly in recipes like Saag Paneer, Paneer Butter Masala, Kadai Paneer, etc.

In this article, Akawi cheese vs paneer, we’ll compare and contrast akawi and paneer cheeses, their similarities and differences, and their health benefits, so keep reading to find out more.

Akawi cheese vs paneer: What are the differences?

Akawi Cheese vs Paneer: Taste and Texture

Paneer has a pretty neutral flavor, slightly creamy and buttery. This makes it highly flexible, allowing it to be used in a variety of recipes and condiments. Its flavor is comparable to that of other white, fresh cheeses such as Panela, Ricotta, Fresh Mozzarella, unsalted Feta, or Queso Fresco. To know more, check out our similar articles: ricotta vs paneer, panela vs paneer, paneer vs queso fresco, and halloumi vs paneer. Paneer is bland and unsalted or uses a small amount of salt.

Akawi has a white color, a silky texture, and a light salty flavor. The texture of the cheese is smooth and chewy, comparable to mozzarella, and the flavor is mild. Since it does not melt quickly, it has a texture similar to mozzarella, feta, or a mizithra.

Akawi Cheese vs Paneer: Methods Of Preparation

To make akawi cheese, pour milk in a bowl and heat it at a low temperature while constantly stirring it, then increase the temperature. Stir in the vinegar, salt, and calcium chloride while keeping the milk temperature between 30-31.11 ° C.

Add the rennet with a quarter cup of water in a small dish, then pour the rennet mixture over the milk, mixing and stirring thoroughly. Allow the milk to cool for 30-40 minutes after removing it from the heat. This is to allow time for the milk to clot.

Insert a long knife into the milk and pull it out clean; if there is a residue of milk adhered to the knife, the milk is ready; if there is a remnant of milk stuck to the knife, the milk must be left for an extra 10 minutes.

Cut the milk into 2.5 cm slices and set aside for 5 minutes before cutting perpendicular to the slices to make 2.5 cm squares.

Heat the curd to 37.78°C, then whisk it every 3-5 minutes with a long metal spoon, making sure the temperature does not reach 41°C at this point.

Cook for 20-30 minutes, then remove the bowl from the oven, cover it, and set aside for 5-10 minutes, after which the yogurt will have sunk to the bottom of the bowl, and a film of whey will have formed on top. Spread a double layer of cheesecloth over an empty bowl, then place the curd on top. The whey will filter into the bowl. 

Wrap the curd in the cloth, tying it tightly so there is no extra fabric, and set it in a square plastic container. Using a square plastic net and two cans of beans, cover the cloth and place it in the refrigerator for 24 hours. 

Put a liter of whey in a separate container and store it in the refrigerator. 

Heated milk is treated with a food acid (typically lactic or citric acid) to separate the curds from the whey to make paneer. The surplus water is pushed out, and the curds are drained in muslin cloth. To give the paneer an excellent texture and appearance, it is immersed in cooled water for 2–3 hours.

The preparation of paneer then varies depending on its application and regional variance. Curds are wrapped in fabric and placed under pressure, such as a slab, for 2–3 hours in most cuisines before being chopped into cubes for use in curries. A softer, fluffier paneer is obtained by pressing for a shorter period of time (about 20 minutes). For refrigerated storage, place cold pieces in polythene bags.

Akawi Cheese vs Paneer: Preservation Techniques

You can store Akawi cheese in the refrigerator. The cheese can be stored for about a year.

On the other hand, paneer can be stored in the freezer up to 6 months. It can either be frozen raw or cooked. In cooked food, such as curry, it can also be frozen. Cooking it ahead of time will help it keep some of its texture. Here’s how to keep paneer soft.

Akawi Cheese vs Paneer: Uses

Akawi cheese is a table cheese that is mostly eaten by itself or with fruit.

Paneer is mostly used in Indian curries and snacks such as Paneer tikka, Garlic paneer, Paneer butter masala, etc. It is also used in desserts!

Akawi Cheese vs Paneer: Heath Benefits

Is Paneer Healthier Than Cheese?

Paneer is a widely utilized item in Indian cuisine, whether in urban or rural areas. Cheese has also grown in popularity over time. Since both these products are made of milk, they are both nutritious if consumed in moderation, but if given an option, you should choose one over the other.

Although cheese is nutritious, it contains a lot of saturated fat and cholesterol, which is unhealthy for your heart. A 100-gram portion of cheese contains 18 grams of saturated fat and 100 milligrams of cholesterol, whereas a 100-gram serving of paneer contains 1.7 grams of saturated fat and 17 milligrams of cholesterol. As a result, paneer is a superior choice.

Cheese has a higher protein content than paneer when it comes to protein content. Cheese has 18 g of protein per 100 g, while paneer has 11 g of protein per 100 g. When it comes to fitness and weight gain, cheese is the way to go.

Is akawi cheese an alternative to paneer?

You can find akawi cheese at any middle eastern grocery store or online.

The best thing about Akkawi cheese is that it can withstand extremely high temperatures and does not burn as soon as other cheeses. However, since Akkawi cheese is salty, it must be soaked in water for at least 4 hours before use, though you can soak it for a shorter time if you shred it and change the water numerous times.

You can even make it at home. Preparing the Akawi cheese at home is comparable to making halloumi, queso fresco, or paneer, which are all fresh, lactic acid cheeses that are strained and pressed once the curds are made. However, the ideal alternative to Akawi cheese would be a mixture of mozzarella and ricotta cheese as they have a stretchy texture and are salty.

Check out this article if you want to know everything about paneer.

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