Paneer (cheese)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Indian | Indian | 1 | Servings |
INGREDIENTS
| 1 1/2 | pt | Milk |
| 1/2 | t | White vinegar AND |
| 1/2 | t | Lemon juice OR |
| 1 | c | Yogurt |
INSTRUCTIONS
Method: Heat milk and stir constantly to prevent a layer of cream from forming on the top. Remove from heat when it boils and slowly add white vinegar and lemon juice or yogurt. This sours the milk. Strain through a muslin cloth or a double layer of cheese cloth and squeeze out the whey (liquid). Hang to drip dry for 2-3 hours (or overnight). Then lay out the cheese in a rectangle in a tray and place a weight (the more the better, but at least 10 lbs) on it for 3/4 hour. Cut it into whatever shape you like. Posted to rec.food.recipes by hz225wu@unidui.uni-duisburg.de (Micaela Pantke) on Thu, 12 Aug 93.
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Nutrition (calculated from recipe ingredients)
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Calories: 521
Calories From Fat: 163
Total Fat: 18.3g
Cholesterol: 73.3mg
Sodium: 515.6mg
Potassium: 1603.2mg
Carbohydrates: 52.7g
Fiber: <1g
Sugar: 54.4g
Protein: 37g