Cheese rich in calcium, protein is also mentioned in ancient texts, know its very interesting history

Highlights

It takes about 5 liters of milk to make one kilo of paneer.
Cholesterol can increase due to excessive consumption of cheese.
Apart from vegetables, paneer is used in many food dishes.

India has been an agricultural country for thousands of years. Due to this, the tradition of rearing milch animals here is also years old. The result of this is that milk and its products are included in our needs and habits. One of these substances is cheese, which is a great food for the body. Paneer is rich in calcium, protein and calories. These elements keep the bones of the body strong, make the digestive system fit, as well as keep away from serious diseases like arthritis. Evidence suggests that paneer was manufactured in India itself, but some believe that it came from outside.

India’s life is incomplete without paneer

There is a legend about India that it has been a ‘golden bird’ and ‘rivers of milk and curd’ used to flow here. Talking about the golden bird, then again. You know that Lord Krishna had incarnated in Dwapar Yuga and this era is considered to be the age of milk and curd. Most of the child accounts of Shri Krishna are associated with animal wealth, milk and its products. That is, India had known the importance of milk-curd-cheese long ago.

Paneer is used as a vegetable as well as in many other food dishes.

Now talking about today, any festival or program of the country is incomplete without paneer. One dish is made from paneer to shahi paneer, matar paneer, paneer bhujia to paneer pakora, tikka and paneer paratha. In many sweets, cottage cheese brings flavor. Suppose that milk and cheese have been present in the DNA of Indians for thousands of years. Paneer is a great alternative to non-veg in vegetarian India.

Also read: Olive oil, once called ‘liquid gold’, should control sugar, read, how olive oil reached India

Is cheese a gift from foreigners?

Some historians and food experts have tried to describe cheese as foreign and they do not have strong evidence of the arguments and examples given for it. As it is said that the Portuguese taught India the art of making cheese. Some say that cheese had come to India with the Arabs before them and the Mughals made India taste cheese. But you will see that there is no mention of paneer in ‘Akbarnama’ written during the time of Mughal emperor Akbar. Well, there is no doubt that paneer is derived from the Persian word Paynir.

One or two historians also consider the Mongols to be the father of cheese, but there is no solid evidence for this. He also argues that there is a description of milk, curd, butter etc. in Shri Krishna period, but there is no mention of cheese. The logic is that it was considered inauspicious to tear milk at that time.

Description in Rigveda and Indus Valley Civilization?

Now talking about India, one of the four Vedas of India, there is a verse in the Rigveda that ‘Drtriv teऽvrikamstu sakhyam. Achhdrasya dhivant: supurasya dhivant: ‘ (Rigveda, 6.48.18). In this, there is a description of a thick substance made from milk, from which an example of friendship has been given. In the excavations of the Indus Valley Civilization, effigies of livestock made of clay have been found. It is said that cheese was made in that period, but it was prepared from citrus fruits, leaves, bark etc. Never mind, let’s move on. Food scholars are claiming that there is evidence of hot and acidic milk in the Kushan-Satwana era (75-300 AD). The logic is that if the name of an item or food item has changed, it does not mean that the people of India will not know it.

Also read: Sugar originated in India, came back as ‘Chinese’ after hundreds of years, its history is very interesting

Harm-benefits of milk of milch animals in ‘Charakasamhita’

Now give you strong evidence that cheese is being made and eaten in India thousands of years ago. In the Ayurvedic text ‘Charakasamhita’ written in the seventh-eighth century BC, the merits and demerits of all the milch animals have been analyzed minutely.

paneer

About 5 kg of milk is used to make one kg of paneer.

In fact, it is believed that in addition to keeping the body healthy, there will be information about diseases and its Ayurvedic treatment, this is fine. But the merits and demerits of diet and beverages also leave an effect on the body, they are also described in detail in this book. The ‘Dugdhavarga’ chapter of this book describes the varieties of milk and the substances made from it.

‘Takrapindak’ is cheese

In this book, in addition to cow, buffalo, camel, mare, donkey, goat, the merits and demerits of elephant’s milk are described. Apart from this, there is also mention of milk products. In the last verse of this chapter ‘Takrakurchika’ is described. It has been said that while boiling milk, it bursts by adding some ‘drug’ to it. This process is called ‘Takrakurchika’. Now after this the water is separated from it, then the part which will be left is called ‘Takrapindak’. It is heavy, dry, collectable but causes constipation. We believe that this substance is actually cheese.
It can be argued that takra (Sanskrit word) means buttermilk and this is the method of making butter. But in this chapter, separately the merits and demerits of butter (Navneetam), ghee (Ghritam), curd (Dadhi), Mandak (Curd not completely frozen) and buttermilk (Takra) have been given separately. The special thing is that in this chapter Piyush (colostrum)]which is also called ghees or newly milked and after giving calf, cow gives it for about 7 days, its benefits and disadvantages are also mentioned.

Paneer is rich in calories, protein and calcium

About five kilos of milk is spent in making one kilo of paneer, so it can be believed that how beneficial cheese is for the body and health. The average calories in 100 grams of paneer are 296, fat 22 grams, saturated fat 14, carbohydrate 4.5 grams, protein 20 grams and calcium 480 mg. These ingredients help in making the bones, bones and muscles of the body strong. It also increases the immunity of the body and also brings glow to the skin.

paneer

The special ingredients found in paneer protect the body from joint pain and arthritis.

Food expert and home chef Simmi Babbar says that paneer is rich in calories, so it gives instant energy to the body. The elements found in it continuously improve the digestive system, due to which the body’s insulin remains under control. Paneer is a great source of linoleic acid which helps in burning body fat. The special ingredients found in paneer protect the body from joint pain and arthritis. With its daily regular dosage, you can avoid the disease of arthritis for the whole life.

High intake increases cholesterol

According to food experts, potassium is also found in paneer. Its presence controls the fluctuations in blood pressure, which also reduces the risk of stroke. It also contains special fluids that help prevent muscle spasms. Only then the players are given an additional amount of cheese. The balanced intake of paneer is like nectar for the body, but excessive consumption can cause many problems. It is rich in fat, if the body is active and you are doing exercise, then it is fine, otherwise it will increase cholesterol. Its excessive consumption can dovadol blood pressure, which will lead to heart problems. People who have a dairy allergy may be allergic to paneer. Always keep in mind that buy paneer from a trusted shop or eat paneer from a branded company. Otherwise it will start to have the opposite effect.

Tags: food, Lifestyle

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