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Paneer Recipe

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Looking for an easy Paneer recipe? Learn how to make Paneer using healthy ingredients.


Submitted by skupferman

Makes 8 servings



Basic indian paneer (farmer or cottage cheese)

Recipe Ingredients for Paneer

8 cups of whole milk
4 tablespoons lemon juice
3 tablespoons cider vinegar
3 tablespoons water
8 ounces plain yogurt

Recipe Directions for Paneer

  1. MAKING INDIAN CHEESE: Bring 8 cups of milk to a boil in a deep

  2. heavy-bottomed 3- or 4-quart saucepan or casserole, stirring often to

  3. prevent sticking. Reduce heat and add one of the following starters: 4

  4. tablespoons lemon juice, 3 tablespoons cider vinegar mixed with 3

  5. tablespoons water, or one cup (8 ounces) plain yogurt. (I tend to use lemon

  6. juice more often than the other starters because I have found the curd

  7. produced is much softer and delicate.) Stir gently until the white curd

  8. forms and separates from the greenish-yellow whey (about 10 seconds if you

  9. are using lemon juice or vinegar and 30 seconds to a minute if you are using

  10. plain yogurt). Once the curd begins to form, the contents of the pot should

  11. be stirred very slowly and gently, as though stroking it, so that the

  12. freshly-formed fragile curds do not disintegrate into small pieces. The

  13. curd should be in lumps. Immediately turn off the heat. Pour the cheese and

  14. whey through a colander or large sieve, lined with a thin fabric or four

  15. layers of cheesecloth and placed in the kitchen sink. (If you intend to make

  16. cheese again within 24 hours, save the whey to add to the next batch of

  17. boiling milk instead of using lemon juice, vinegar, or yogurt; cheese made

  18. with whey has a softer curd and a more authentically Indian aroma. This is

  19. what the pastry shops in India use as a starter, day after day.) Hold the

  20. colander or sieve under the tap and let cold water run, at a medium flow,

  21. through the curds in the cheesecloth for 10 seconds -- to wash away whatever

  22. remains of the smell of lemon juice, vinegar, or yogurt. Bring up the four

  23. corners of the cheesecloth and tie them together. Gently twist to extract as

  24. much water as possible, and hang the cheese to drain for 1 1/2 hours (a good

  25. spot is the door handle on a kitchen cabinet directly over the sink).

  26. This drained, crumbly, slightly moist cheese is "chenna." To make the cheese

  27. into cakes ("paneer"), set the cheese -- still in the cheesecloth -- on a

  28. clean flat surface and place a weight (such as a large pot filled with

  29. water) on it for half an hour. Remove the weight, take the compressed cheese

  30. out of the cheesecloth, and place it back on the flat surface. With a sharp

  31. knife cut the cheese into neat rectangles. Paneer keeps well in the

  32. refrigerator for 4 days.

Categories

Dairy, Main Dish, Indian

Nutrition Facts
Serving Size 291.1g
Amount Per Serving
Calories
167
Calories from Fat
75
% Daily Value*
Total Fat
8.3g
13%
Saturated Fat
4.8g
24%
Trans Fat
0.0g
Cholesterol
26mg
9%
Sodium
118mg
5%
Potassium
429mg
12%
Total Carbohydrates
13.7g
5%
Sugars
15.0g
Protein
9.3g
Vitamin A 5% Vitamin C 6%
Calcium 33% Iron 1%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B
  Good points
  • High in calcium
  • High in phosphorus
  • High in riboflavin
  • High in vitamin B12
  •   Bad points
  • High in saturated fat
  • Very high in sugar
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