Paneer Recipe

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Ingredients:

Serving

3 quarts whole milk
2 1/4 tsp salt
5 tbsp distilled white vinegar or 5 tbsp lemon juice

Directions:

Line a colander with a triple layer of cheesecloth and set in the sink.
Bring the milk and salt to a boil in a large saucepan over medium-high heat.
Stir in the vinegar or lemon juice. Reduce the heat to low and cook until the milk curdles, about 30 seconds.
Pour the milk mixture through the cheesecloth and let the curds drain for 10 minutes.
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.
Place the taut, twisted cheese pouch between two large plates. Weigh down the top plate with a heavy Dutch oven, heavy cans or brick.
Set aside at room temperature until the cheese is firm and set, about 30 minutes.
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 Serving Per 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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