Paneer
- Number of Servings: 4
Ingredients
Milk 2%Lemon Juice from one lemon
Bring the milk to a boil
Add the lemon juice and continue to boil for 5 minutes, stirring. The milk will seperate into curds and whey.
Strain the whey and collect the curds in a cheesecloth. Hang to drain for 30min. Form into a tight ball, squeezing out the whey, wait another 30 min, store in refigerator for 1-2 days.
Number of Servings: 4
Recipe submitted by SparkPeople user SWISSJ74.
Add the lemon juice and continue to boil for 5 minutes, stirring. The milk will seperate into curds and whey.
Strain the whey and collect the curds in a cheesecloth. Hang to drain for 30min. Form into a tight ball, squeezing out the whey, wait another 30 min, store in refigerator for 1-2 days.
Number of Servings: 4
Recipe submitted by SparkPeople user SWISSJ74.
Nutritional Info Amount Per Serving
- Calories: 124.9
- Total Fat: 4.7 g
- Cholesterol: 19.5 mg
- Sodium: 122.1 mg
- Total Carbs: 12.7 g
- Dietary Fiber: 0.0 g
- Protein: 8.2 g
Member Reviews
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SHIRHPP
Yes lemon can be used, but I made it the other way with yogurt (2 litres milk and 250ml yogurt). If I was making mine with lemon, I'd use 2tbsps of lemon. Also compressing the Paneer with a weight for the 30/40 minutes. Then store it in water in a sealed container like mozzarella is. - 3/4/08
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ALOHADAWG
If you use Yogurt, don't you wind up with yogurt rather than cheese? In India, I believe that some of the whey is saved from the last batch and added to the cooked milk. I wouldn't add yogurt cultures unless yogurt is the product I want. I make a tiny batch, collect the whey, and make a big batch. - 3/31/10