Homemade Whole Milk Paneer
- Minutes to Cook:
- Number of Servings: 16
Ingredients
15 cups whole milk1/2 lemon juice1 tbsp salt1 cheesecloth
Boil the milk, stirring frequently to keep bottom from burning.
When milk reaches a boil, add salt, then add lemon juice.
Stir as curds form for 5 minutes.
Remove from heat and allow to sit and continue curdling 3 minutes.
Pour liquid into cheesecloth-lined colander, using a jar to catch whey if desired.
Tie cheesecloth loosely and squeeze to remove whey.
Hang over sink and allow to drain for 20 minutes.
Untie, wring again, and retie more tightly.
Place tied bundle in a bowl and weigh down with a can or another bowl.
Allow to rest at room temperature for 30 minutes.
Cut into cubes or refrigerate 1-3 hours for further solidification.
Total yield: Makes about 1 pound of paneer (453 grams). Serving Size: 1oz (28g) of paneer.
Number of Servings: 16
Recipe submitted by SparkPeople user ILIKEPUPPIES.
When milk reaches a boil, add salt, then add lemon juice.
Stir as curds form for 5 minutes.
Remove from heat and allow to sit and continue curdling 3 minutes.
Pour liquid into cheesecloth-lined colander, using a jar to catch whey if desired.
Tie cheesecloth loosely and squeeze to remove whey.
Hang over sink and allow to drain for 20 minutes.
Untie, wring again, and retie more tightly.
Place tied bundle in a bowl and weigh down with a can or another bowl.
Allow to rest at room temperature for 30 minutes.
Cut into cubes or refrigerate 1-3 hours for further solidification.
Total yield: Makes about 1 pound of paneer (453 grams). Serving Size: 1oz (28g) of paneer.
Number of Servings: 16
Recipe submitted by SparkPeople user ILIKEPUPPIES.
Nutritional Info Amount Per Serving
- Calories: 125.9
- Total Fat: 6.6 g
- Cholesterol: 16.6 mg
- Sodium: 487.3 mg
- Total Carbs: 9.7 g
- Dietary Fiber: 0.0 g
- Protein: 6.7 g
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