Paneer Recipe

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Paneer
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Ingredients:

Directions:

  1. Line a colander with a triple layer of cheesecloth and set in the sink.
  2. Bring the milk and salt to a boil in a large saucepan over medium-high heat.
  3. Stir in the vinegar or lemon juice. Reduce the heat to low and cook until the milk curdles, about 30 seconds.
  4. Pour the milk mixture through the cheesecloth and let the curds drain for 10 minutes.
  5. Pull the edges of the cheesecloth together to form a pouch and twist the pouch to squeeze out as much liquid as possible from the cheese curds.
  6. Place the taut, twisted cheese pouch between two large plates. Weigh down the top plate with a heavy Dutch oven, heavy cans or brick.
  7. Set aside at room temperature until the cheese is firm and set, about 30 minutes.
  8. When the cheese is a firm block, cut it into 1-inch cubes. At this point, the cheese can be refrigerated in an airtight container for up to 1 day.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 126.63 Kcal (530 kJ)
Calories from fat 0 Kcal
% Daily Value*
Total Fat 0g 0%
Cholesterol 7.35mg 2%
Sodium 808.58mg 34%
Potassium 573.62mg 12%
Total Carbs 18.38g 6%
Sugars 18.38g 74%
Protein 11.03g 22%
Calcium 449.3mg 45%
Amount Per 100 g
Calories 33.45 Kcal (140 kJ)
Calories from fat 0 Kcal
% Daily Value*
Total Fat 0g 0%
Cholesterol 1.94mg 2%
Sodium 213.63mg 34%
Potassium 151.55mg 12%
Total Carbs 4.85g 6%
Sugars 4.85g 74%
Protein 2.91g 22%
Calcium 118.7mg 45%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.5
    Points
  • 3
    PointsPlus

Good Points

  • low calorie,
  • fat free,
  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

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