{"id":2510,"date":"2022-03-17T15:26:08","date_gmt":"2022-03-17T07:26:08","guid":{"rendered":"https:\/\/www.alienrecipes.com\/?p=2510"},"modified":"2022-12-22T15:05:30","modified_gmt":"2022-12-22T07:05:30","slug":"what-every-good-cook-should-know-about-akawi-cheese-vs-paneer","status":"publish","type":"post","link":"https:\/\/www.alienrecipes.com\/what-every-good-cook-should-know-about-akawi-cheese-vs-paneer\/","title":{"rendered":"What Every Good Cook Should Know About Akawi Cheese vs Paneer"},"content":{"rendered":"\n

“What is akawi cheese?”<\/em><\/p>\n\n\n\n

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.<\/p>\n\n\n\n

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<\/a>, etc.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

Akawi cheese vs paneer:<\/strong> What are the differences?<\/strong><\/h2>\n\n\n\n

Akawi Cheese vs Paneer:<\/strong> Taste and Texture<\/strong><\/h3>\n\n\n\n
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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,<\/a> panela vs paneer, paneer vs queso fresco, and halloumi vs paneer. Paneer is bland and unsalted or uses a small amount of salt.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

Akawi Cheese vs Paneer:<\/strong> Methods Of Preparation<\/strong><\/h3>\n\n\n\n

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 \u00b0 C.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

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.<\/p>\n\n\n