Paneer Recipe

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Paneer
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Ingredients
5
Count
Nutrition
103
Calories
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Ingredients:

  • 8 cups of whole milk
  • 4 tbsp lemon juice
  • 3 tbsp water

Directions:

  1. MAKING INDIAN CHEESE: Bring 8 cups of milk to a boil in a deep
  2. Heavy-bottomed 3- or 4-quart saucepan or casserole, stirring often to
  3. Prevent sticking. Reduce heat and add one of the following starters: 4
  4. Tablespoons lemon juice, 3 tablespoons cider vinegar mixed with 3
  5. Tablespoons water, or one cup (8 ounces) plain yogurt. (I tend to use lemon
  6. Juice more often than the other starters because I have found the curd
  7. Produced is much softer and delicate.) Stir gently until the white curd
  8. Forms and separates from the greenish-yellow whey (about 10 seconds if you
  9. Are using lemon juice or vinegar and 30 seconds to a minute if you are using
  10. Plain yogurt). Once the curd begins to form, the contents of the pot should
  11. Be stirred very slowly and gently, as though stroking it, so that the
  12. Freshly-formed fragile curds do not disintegrate into small pieces. The
  13. Curd should be in lumps. Immediately turn off the heat. Pour the cheese and
  14. Whey through a colander or large sieve, lined with a thin fabric or four
  15. Layers of cheesecloth and placed in the kitchen sink. (If you intend to make
  16. Cheese again within 24 hours, save the whey to add to the next batch of
  17. Boiling milk instead of using lemon juice, vinegar, or yogurt; cheese made
  18. With whey has a softer curd and a more authentically Indian aroma. This is
  19. What the pastry shops in India use as a starter, day after day.) Hold the
  20. Colander or sieve under the tap and let cold water run, at a medium flow,
  21. Through the curds in the cheesecloth for 10 seconds - to wash away whatever
  22. Remains of the smell of lemon juice, vinegar, or yogurt. Bring up the four
  23. Corners of the cheesecloth and tie them together. Gently twist to extract as
  24. Much water as possible, and hang the cheese to drain for 1 1/2 hours (a good
  25. Spot is the door handle on a kitchen cabinet directly over the sink).
  26. This drained, crumbly, slightly moist cheese is chenna. To make the cheese
  27. Into cakes ( paneer ), set the cheese - still in the cheesecloth - on a
  28. Clean flat surface and place a weight (such as a large pot filled with
  29. Water) on it for half an hour. Remove the weight, take the compressed cheese
  30. Out of the cheesecloth, and place it back on the flat surface. With a sharp
  31. Knife cut the cheese into neat rectangles. Paneer keeps well in the
  32. Refrigerator for 4 days.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 103.44 Kcal (433 kJ)
Calories from fat 7.65 Kcal
% Daily Value*
Total Fat 0.85g 1%
Cholesterol 8.59mg 3%
Sodium 116.41mg 5%
Potassium 438.08mg 9%
Total Carbs 14.26g 5%
Sugars 13.9g 56%
Protein 8.2g 16%
Vitamin C 3.3mg 5%
Calcium 334.6mg 33%
Amount Per 100 g
Calories 35.41 Kcal (148 kJ)
Calories from fat 2.62 Kcal
% Daily Value*
Total Fat 0.29g 1%
Cholesterol 2.94mg 3%
Sodium 39.85mg 5%
Potassium 149.97mg 9%
Total Carbs 4.88g 5%
Sugars 4.76g 56%
Protein 2.81g 16%
Vitamin C 1.1mg 5%
Calcium 114.5mg 33%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.1
    Points
  • 3
    PointsPlus

Good Points

  • low calorie,
  • fat free,
  • saturated fat free,
  • low sodium,
  • low cholesterol

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