Word Origins | Peynir

Mavi Boncuk | 

Peynir: i. (fromPE penіr’den) Sütün, bu işe mahsus bir maya ile mayalanıp katılaştırılması sûretiyle elde edilen ve birçok çeşidi bulunan meşhur yiyecek: “Beyaz peynir.” “Kaşar peyniri.” “Tulum peyniri.” “Çerkes peyniri.” Sana peynir, süt getirivereyim (Reşat N. Güntekin). Küçük kahvaltı tabaklarında peynir, zeytin, reçel (Yusuf Z. Ortaç). Kuru ekmekle bayat peyniri lezzetle yiyen / Çeşmeden her su içerken “şükür Allâh’a” diyen (Yahyâ Kemal).

Peynir ekmek gibi: Sürümü çok fazla: “Yeni çıkan mal peynir ekmek gibi satılıyor.” Peynir ekmek hazır yemek: Hazır yemek bulunmadığı zamanlarda peynir ekmeğin yemek yerine geçebileceğini ifâde eder. Peynir helvası: Rendelenmiş beyaz peynire yumurta karıştırılarak yapılan bir tür helva. Peynir mayası: Peynir yapmak için sütü mayalamakta kullanılan, körpe hayvanların mîdelerinin salgıladığı kazeini çökelten enzim.

PE or midPE panīr پنیر “peynir” sözcüğünden alıntıdır. Bu sözcük Orta Farsça aynı anlama gelen panīr sözcüğünden evrilmiştir. (Avesta payah- “süt” sözcüğü ile eş kökenlidir.  Sanskritçe páyas पयस् “süt” sözcüğü ile eş kökenlidir.)

Ermenice banir պանիր, Modern Hintçe panīr, Bengalce ponir vb. Farsçadan alınmıştır. Western Armenian panir բանիր biçimi fromTR

[Codex Cumanicus, 1303]

cazeum [peynir] - Fa: panir - Tr: [yok]

Kıpçakça: [Ebu Hayyan, Kitabu'l-İdrak, 1312]

[[Kıpçakça penīr, Türkmence beynir]]

CHEESE

The word paneer entered English from Persian panir (پنیر) 'cheese', which comes from Old Iranian. Armenian panir (պանիր), Azerbaijani pəndir, Turkish peynir and Turkmen peýnir, all derived from Persian panir, also refer to cheese of any type.

Paneer also known as ponir (pronounced [po̯ni̯r]) or Indian cottage cheese, is a fresh acid-set cheese common in the Indian subcontinent (Bangladesh, Bhutan, India, Maldives, Nepal, Pakistan and Sri Lanka) made from cow or buffalo milk. It is a non-aged, non-melting soft cheese made by curdling milk with a fruit- or vegetable-derived acid, such as lemon juice. Its acid-set form (curd) before pressing is called chhena.

The origin of paneer is debated. Ancient Indian, Afghan-Iranian and Portuguese-Bengali origins have been proposed for paneer.

Vedic literature refers to a substance that is interpreted by some authors, such as Sanjeev Kapoor, as a form of paneer. According to Arthur Berriedale Keith, a kind of cheese is "perhaps referred to" in Rigveda 6.48.18.[7] However, Otto Schrader believes that the Rigveda only mentions "a skin of sour milk, not cheese in the proper sense". K. T. Achaya mentions that acidulation of milk was a taboo in the ancient Indo-Aryan culture, pointing out that the legends about Krishna make several references to milk, butter, ghee and dahi (yogurt), but do not mention sour milk cheese.

A widely accepted theory is that like the word itself, Paneer originated in Persianate lands and spread to the Indian subcontinent under Muslim rule.[10] Paneer, according to this theory, was developed and molded to suit local tastes under these rulers, and the Delhi Sultanate and Mughal Empire is when paneer as currently known developed. Another theory states that paneer is Afghan in origin and spread to India from the lands that make up Afghanistan. National Dairy Research Institute states that paneer was introduced into India by Afghan and Iranian invaders. Based on texts such as Charaka Samhita, BN Mathur wrote that the earliest evidence of a heat-acid coagulated milk product in India can be traced to 75-300 CE, in the Kushan-Satavahana era.  Sunil Kumar et al. interpret this product as the present-day paneer. According to them, paneer is indigenous to north-western part of South Asia, and was introduced in India by Afghan and Iranian travellers. Manasollasa, a Sanskrit-language text by the 12th century king Someshvara III, describes Kshiraprakara, a similar sweet food prepared from milk solids after separating boiled milk using a sour substance.

Another theory is that the Portuguese may have introduced the technique of "breaking" milk with acid to Bengal in the 17th century. Thus, according to this theory, Indian acid-set cheeses such as paneer and chhena were first prepared in Bengal, under Portuguese influence. The first cottage cheese is of Indo-Portuguese origins and is known as Bandel Cheese.

[1] cheese (n.1) curd of milk coagulated, separated from the whey, pressed and used as food, Old English cyse (West Saxon), cese (Anglian) "cheese," from West Germanic *kasjus (source also of Old Saxon kasi, Old High German chasi, German Käse, Middle Dutch case, Dutch kaas), from Latin caseus "cheese" (source of Italian cacio, Spanish queso, Irish caise, Welsh caws).

Of unknown origin; perhaps from a PIE root *kwat- "to ferment, become sour" (source also of Prakrit chasi "buttermilk;" Old Church Slavonic kvasu "leaven; fermented drink," kyselu "sour," -kyseti "to turn sour;" Czech kysati "to turn sour, rot;" Sanskrit kvathati "boils, seethes;" Gothic hwaþjan "foam").

But de Vaan writes, "no etymology can be found which does not require some poorly-founded assumptions," and suggests a loan-word. Also compare fromage. Old Norse ostr, Danish ost, Swedish ost are related to Latin ius "broth, sauce, juice."

Earliest references would be to compressed curds of milk used as food; pressed or molded cheeses with rinds are from 14c. Transferred to other cheese-like substances by 1530s. As a photographer's word to make subjects hold a smile, it is attested from 1930, but in a reminiscence of schoolboy days, which suggests an earlier use. Probably for the forced smile involved in making the -ee- sound.

Green cheese is that newly made; the notion that the moon is made of green cheese as a type of a ridiculous assertion is from 1520s. To make cheeses (1835) was a schoolgirls' amusement of wheeling rapidly so one's petticoats blew out in a circle then dropping down so they came to rest inflated and resembling a wheel of cheese; hence, used figuratively for "a deep curtsy." Bartlett ("Dictionary of Americanisms," 1848) defines head cheese as "The ears and feet of swine cut up fine, and, after being boiled, pressed into the form of a cheese."

Some cheeses are categorized by the source of the milk used to produce them or by the added fat content of the milk from which they are produced. While most of the world's commercially available cheese is made from cow's milk, many parts of the world also produce cheese from goats and sheep. Examples include Roquefort (produced in France) and Pecorino (produced in Italy) from ewe's milk. One farm in Sweden also produces cheese from moose's milk. Sometimes cheeses marketed under the same name are made from milk of different species—feta cheeses, for example, are made from sheep's milk in Greece.

Double cream cheeses are soft cheeses of cows' milk enriched with cream so that their fat in dry matter (FDM or FiDM) content is 60–75%; triple cream cheeses are enriched to at least 75%.