Homemade Whole Milk Paneer
Nutritional Info
- Servings Per Recipe: 16
- 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
View full nutritional breakdown of Homemade Whole Milk Paneer calories by ingredient
Introduction
Paneer is a soft cheese that's used in many Indian food dishes.You can substitute 2% or skim milk, but the texture will be grainy/rubbery as fat content decreases, and your yield will be lower.
Save the whey (liquid) for use in baking, or to make whey ricotta. Paneer is a soft cheese that's used in many Indian food dishes.
You can substitute 2% or skim milk, but the texture will be grainy/rubbery as fat content decreases, and your yield will be lower.
Save the whey (liquid) for use in baking, or to make whey ricotta.
Number of Servings: 16
Ingredients
-
15 cups whole milk
1/2 lemon juice
1 tbsp salt
1 cheesecloth
Directions
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.