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afghan cheese

1/2 gallon of one percent milk

Take the cheese out of the cheese cloth, cut in 1/4 inch thick slice, serve with black raisins.
This recipe can be doubled.

Ever since leaving Afghanistan 34 years ago, I would think back to the summer days in Paghman where my family would go for Friday outings to escape the Kabul heat. Paghman is only a short drive from Kabul but has very mild weather. Wealthy Kabulis would spend their summer days in their lush villas, have picnics in their beautiful gardens and swim in the rivers of Paghman.
1 1/2 tsp. of salt
My family never found an equivalent to Afghan panare in American, so we created our own recipe. The cheese is very mild in flavor and has a chewy mozzarella like consistency. The key to bringing the flavors out is the raisins. They are heavenly together. You can also have it on a cracker with a dribble of cherry preserve or honey. Many Americans who have tasted it feel that it needs more salt but traditionally this cheese has unrecognizable amount of salt. You can adjust the recipe to your own taste.
The contents will reduce slowly. Grab the side of the cheese cloth and tie with with a clip or a rubber band. Continue squeezing the cheese cloth until there is barely any water squeezing out but it should still feel moist otherwise the cheese will be too dry. By now the cheese should be the size of a large softball.
In a large heavy pan heat the milk on medium heat. While waiting, cut the cheese cloth to fit the colander and have some of it drape off the side of the colander. If the mesh on the cheese cloth is not very fine, lay 2-3 layers.

Put the cheese in the cheese cloth with a bowl lined with two layers of paper towel. Leave it in the fridge for 2-3 hours or until it is solid.

FRESH AFGHAN CHEESE – KIMISH PANARE Ever since leaving Afghanistan 34 years ago, I would think back to the summer days in Paghman where my family would go for Friday outings to escape the Kabul