Paneer

Chef: Richard Fletcher

Ethnic: Indian
Main Ingredient: milk
Categories: Condiments
Meal Type: Dinner
Food Type: Vegetarian
Level:Easy
Servings: 4
Prep Time:5 minutes
Cook Time:20 - 30 minutes

Paneer is used in many different kinds of Indian recipes. It’s great with peas and spinach. This is homemade cheese. Very simple and easy to make.

    • 4 quart  milk
    • 4 whole fresh Lemon juice
 

Recipe

Pour the milk into large pot. Bring to a boil. When the milk starts to boil add the lemon juice and stir. Take off burner. When the milk curdles pour the mixture into a pan that has cheesecloth with a colander inside the pan. You want to save the whey (water). The curds are in the cheesecloth.
Pick up the cheese cloth with the curds inside. Be careful it will be quite hot. Tie the cheesecloth around the top of your facet so the panir will drip the water into your sink. In half an hour come back and on a chopping block with the curds (panir) still in the cheesecloth, press with your hands down and press the panir to make it flat. Then take a heavy cast iron pan and press it over the panir for one hour.
When the panir is dry take it out of the cheesecloth and cut into cubes.
Add ghee (clarified butter) to heavy cast iron pan and fry the panir until they are golden on both sides. Place panir on a plate.
 


Nutritional information
Nutrition Facts
Serving Size 1 Paneer
Servings Per Batch 4
Amount Per Serving
Calories0 Calories from Fat 0
% Daily Value *
Total Fat 0g0%
Saturated Fat 0g0%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 0g0%
Sodium 0mg0%
Potassium 0mg0%
Total Carbohydrate 0g0%
Dietary Fiber 0g 0%
Sugars 0g
Protein 0g 0%
Vitamin A 0%
Vitamin C 0%
Calcium 0%
Iron 0%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.