Fat Free Paneer (Panir)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 87.7
- Total Fat: 0.4 g
- Cholesterol: 4.9 mg
- Sodium: 273.0 mg
- Total Carbs: 12.5 g
- Dietary Fiber: 0.0 g
- Protein: 8.4 g
View full nutritional breakdown of Fat Free Paneer (Panir) calories by ingredient
Introduction
Paneer is a kind of fresh Indian cheese. It is simple to make and I personally find it as delicious as cheddar or mozzarella. Paneer is a kind of fresh Indian cheese. It is simple to make and I personally find it as delicious as cheddar or mozzarella.Number of Servings: 16
Ingredients
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1 gallon fat free milk
8 tablespoons lemon juice
1 teaspoon salt
Directions
Using a large stainless steel or porcelain pot, heat the milk slowly until it just begins to boil gently (rolling boil). Be sure to stir often so the milk doesn't scorch the bottom of the pan.
While the milk is heating, get a colander ready. You will need to line it with something that allows the liquid to drain without losing the curds. Several layers of cheesecloth will work or you can use an old clean sheet or pillowcase with no lint on it. If you have a very fine meshed strainer, you may use that instead.
Reduce heat to low and stir in the salt. Very slowly, drizzle in lemon juice while stirring. Let sit on low for up to 30 seconds. You will begin to see chunks of cheese forming and floating in the liquid (whey).
Remove the pot from the burner and let it sit for 10-15 minutes. Most of the curds will settle below the surface of the whey.
Ladle the curds into the colander/strainer. When they are all in the strainer, pull the corners of the cloth together and tie, squeezing out as much liquid as you can. Set the colander/strainer over another bowl and let sit for 2-3 hours. For firmer cheese (my preference), place a plate on top of the cheese with a brick, rock or other weight that weighs about 5 pounds.
Makes 16 1-ounce servings
May be eaten as is or used to make saag paneer (see recipe)
Number of Servings: 16
Recipe submitted by SparkPeople user SJEROSLOW.
While the milk is heating, get a colander ready. You will need to line it with something that allows the liquid to drain without losing the curds. Several layers of cheesecloth will work or you can use an old clean sheet or pillowcase with no lint on it. If you have a very fine meshed strainer, you may use that instead.
Reduce heat to low and stir in the salt. Very slowly, drizzle in lemon juice while stirring. Let sit on low for up to 30 seconds. You will begin to see chunks of cheese forming and floating in the liquid (whey).
Remove the pot from the burner and let it sit for 10-15 minutes. Most of the curds will settle below the surface of the whey.
Ladle the curds into the colander/strainer. When they are all in the strainer, pull the corners of the cloth together and tie, squeezing out as much liquid as you can. Set the colander/strainer over another bowl and let sit for 2-3 hours. For firmer cheese (my preference), place a plate on top of the cheese with a brick, rock or other weight that weighs about 5 pounds.
Makes 16 1-ounce servings
May be eaten as is or used to make saag paneer (see recipe)
Number of Servings: 16
Recipe submitted by SparkPeople user SJEROSLOW.
Member Ratings For This Recipe
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BSCHWARTZ
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ROCKNROLLANGELA
I have been looking for a recipe for Paneer like yours for a long time! Your recipe is clear and makes me feel confident that I can make it on my own. - 7/4/09
Reply from SJEROSLOW (1/23/11)
Thanks for the compliment! (Sorry I've taken so long to reply. If you're still on sparkpeople, let me know how it turned out.)
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NASFKAB
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DAIZYSTARLITE
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MELISSABRILL