Whole Milk - 1liter
Lime Juice 1/2tsp or Vinegar - 1 1/2tsp
Boil the milk in a large heavy bottom pan over medium heat.
Stir occationaly to avoid the milk sticking to the bottom of the pan.
When it's boiling add lemon juice or vinegar or citric acid which ever you are using, while stirring.
If citric acid is being used, dissolve it in 2-tbsp water before adding.
When milk curdles full turn off the gas and keep aside for 5 minutes.
Pour it on to a cotton/muslin cloth and tie it with a tight knot.
When all the water is drained from the paneer shape it into a rectangular block.
Now place the cloth under heavy weight for 2-3 hours and refrigerate.
The paneer which we get in shops is thicker as corn starch is used and the one we make at home is sweeter,soft and supple.
Nutritional information of Paneer
100 gms of paneer provides
Protein - 18.3 gms
Fat - 20.8 gms
Minerals - 2.6 gms
Carbohydrates - 1.2 gms
Energy - 265 kcal
Calcium - 208 mgs
Phosphorous - 138 mg
Paneer has a higher quality of protein as compared to soya. If one is worried about calories, it would be a better idea to make Paneer from skimmed milk to reduce the calorie content
Read more: http://www.bukisa.com/articles/44567_paneer-eat-paneer-for-good-health#ixzz0mD0fKNVS
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