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Paneer (indian Cheese)

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CATEGORY CUISINE TAG YIELD
Vegetables, Dairy Vegetarian Tnt – favor, Vegetarian 1 Servings

INGREDIENTS

8 c Whole or lowfat milk, not
skim
4 T Fresh lemon juice, OR
3 T Cider vinegar mixed with 3
T. water OR
1 c Plain yogurt

INSTRUCTIONS

Bring the 8 cups of milk (whole or low fat, skim doesn't work) to a
boil in a deep heavy-bottomed 3-4 quart saucepan or casserole,
stirring often to prevent sticking. Reduce heat and add one of the
above-listed starters: (lemon juice is my favorite, and I only use 2-
3 T -Holly)  Stir gently until white curds form and separate from the
greenish-yellow whey (about 10 seconds if using lemon juice or 30
seconds if using alternatives). Once the curds begin to form, the
contents of the pan should be stirred very slowly & gently, as though
stroking it, so that the freshly formed fragile curds do not
disintegrate into small pieces. The curds should be in lumps.
Immediately turn off the heat.  Pour the cheese and whey through a
colander or large sieve, lined  with a thin fabric or 4 layers of
cheesecloth and placed in the  kitchen sink. Save the whey if desired
to use within 24 hours to make  the next batch of cheese (use instead
of other starters) or make rice  (subbing for plain water) or soup or
whatever.  Hold the colander or sieve under the tap & let cold water
run, at  medium flow, through the curds in the cheesecloth for 10
seconds - to  wash away whatever remains of the smell of lemon juice,
vinegar, or  yogurt. Bring up the 4 corners of the cheesecloth & tie
them  together. Gently twist to extract as much water as possible. Hang
the  cheesecloth to drain for 1 1/2 hours. (Julie suggests the door
handle  on a kitchen cabinet directly over the sink, I just hang the
bag from  the sink faucet - Holly).  At this point the drained, crumbly
cheese is called chenna. You can  stop here & flavor the chenna to
taste and use as a spread, dip,  whatever you like. To make the cheese
into cakes (paneer), set the  cheese - still in the cheesecloth - on a
clean flat surface and place  a weight (such as a large pot filled with
water, or a big plate  covered with heavy cans) on it for 1/2 an hour.
Remove the weight,  take the compressed chesse out of the cheesecloth,
and place it back  on the flat surface. With a sharp knife cut the
cheese into neat  rectangles. Paneer keeps well in the refrigerator for
4    days.  Note: Even though exact amounts of starter are called for,
sometimes  the curd forms before all the starter has ben incorporated.
If that  happens, do NOT incorporate the full amount of starter, as
that only  hardens the curd. Alternatively, if you use the full amount
& curds  don't form, just keep adding a little more until the curds do
form.  NOTES : Formatted by Holly Butman  Recipe by: Julie Sahni,
Classic Indian Cooking  Posted to MC-Recipe Digest V1 #811 by Holly
Butman  <butma001@acpub.duke.edu> on Sep 27, 1997

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“Where love is, God is. #Henry Drummond”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 177
Calories From Fat: 34
Total Fat: 3.9g
Cholesterol: 14.7mg
Sodium: 174.8mg
Potassium: 668.9mg
Carbohydrates: 21.9g
Fiber: <1g
Sugar: 19g
Protein: 13.1g


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