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Paneer

Veggie.Lover's picture
Ingredients
  Milk 1⁄2 Gallon (8 Cups)
  Lemon juice 3 Tablespoon
  Unflavored yogurt 3 Tablespoon
Directions

Bring milk to a boil in a 3-quart saucepan. Add lemon juice and yogurt. Return to a boil, stirring once or twice. Remove from heat. Milk should be curdled and should look slightly yellow.
Line a colander with a double piece of cheesecloth. Place colander over a bowl to catch whey, which can be used later in soups or dal. Pour curdled milk into colander and let it drain for a few hours or overnight.
Gather edges of cheesecloth together, making a ball of the cheese solids. Twist ends together with a rubber band and squeeze out excess whey. Rinse cheese ball gently under cold running water. Place several layers of newspaper on a flat surface. Cover with several paper towels. Position wrapped panir on paper towels and cover with a flat plate. Put a heavy weight, such as a pot filled with water, on the covering plate.
After about 30 minutes, unwrap panir. Refrigerate.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Milk
Preparation Time: 
5 Minutes

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1174 Calories from Fat 566

% Daily Value*

Total Fat 63 g96.9%

Saturated Fat 36.2 g181.2%

Trans Fat 0 g

Cholesterol 195.1 mg65%

Sodium 778 mg32.4%

Total Carbohydrates 106 g35.2%

Dietary Fiber 0.18 g0.72%

Sugars 102.7 g

Protein 63 g125.3%

Vitamin A 39.7% Vitamin C 34.9%

Calcium 219.6% Iron 3.4%

*Based on a 2000 Calorie diet

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Paneer Recipe