Paneer (homemade Cheese)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables | Indian | Cheese, Indian | 6 | Servings |
INGREDIENTS
| 1 | gl | Milk |
| 1 | c | Vinegar |
| Vegetable oil |
INSTRUCTIONS
In a pot, bring the milk to a boil, but do not let it scorch. Add the vinegar. Let the mixture separate completely, a few seconds. Strain the mixture through a cheesecloth. Twist the cheesecloth to squeeze out the liquid. Set the cloth on a flat surface and weigh down with a large saucepan filled with water to the top. Let sit until all the liquid is gone and a firm cake is formed, 1 to 1-1/2 hours. Cut the cake into 1-inch cubes. In a pan, lightly saute the cubes in vegetable oil. Makes enough for 2 recipes. NOTE: The unused portion may be wrapped tightly in foil and plastic and frozen. Thaw before using.
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Nutrition (calculated from recipe ingredients)
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Calories: 354
Calories From Fat: 136
Total Fat: 15.2g
Cholesterol: 52.1mg
Sodium: 309mg
Potassium: 926.5mg
Carbohydrates: 31.3g
Fiber: 0g
Sugar: 32.9g
Protein: 21.5g