Directions:
- Boil the milk in a pan.
- When it's boiling add lemon juice or vinegar or citric acid which ever you are using, while stirring.
- If citric acid is being used, dissolve it in 2-tbsp water before adding.
- When milk curdles full turn off the gas and keep aside for 5 minutes.
- Pour it on to a cotton/muslin cloth and tie it with a tight knot.
- When all the water is drained from the paneer shape it into a rectangular block.
- Now place the cloth under heavy weight for 2-3 hours before using it.
- Note: Do not throw away the leftover water as it can be used for kneading chapati or paratha dough
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 352.65 Kcal (1476 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Cholesterol | 20.71mg | 7% | |
| Sodium | 434.96mg | 18% | |
| Potassium | 1618.09mg | 34% | |
| Total Carbs | 51.96g | 17% | |
| Sugars | 51.85g | 207% | |
| Protein | 31.07g | 62% | |
| Vitamin C | 1mg | 2% | |
| Calcium | 1263.5mg | 126% | |
| Amount Per 100 g | |||
| Calories | 33.97 Kcal (142 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Cholesterol | 2mg | 7% | |
| Sodium | 41.9mg | 18% | |
| Potassium | 155.87mg | 34% | |
| Total Carbs | 5g | 17% | |
| Sugars | 5g | 207% | |
| Protein | 2.99g | 62% | |
| Vitamin C | 0.1mg | 2% | |
| Calcium | 121.7mg | 126% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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