1/1 Photo of Non-Fat Paneer
I just love the aromatics and flavors of Indian food. Unfortunately, many establishments prepare dishes with generous amounts of ghee or clarified butter, an unwelcome addition for those who are watching their caloric or cholesterol intake. Not wanting to give up the lovely flavors, I’ve begun to delve into recipes that allow me to prepare my favorite dishes at home. Paneer is easy to prepare and is a staple in many Indian dishes, especially vegetarian entrees and appetizers.
My Private Note
- 1Place a large strainer lined with a cheese cloth in a large bowl. If you don’t have cheese cloth a brand new HandiWipe also works well but it tears a bit more easily.
- 2Use a low to medium heat to slowly bring the milk to boil in a large saucepan.
- 3Add the lemon juice and begin stirring the milk. The milk will begin to curdle and the cheesy lumps will begin to sink to the bottom of the pan.
- 4Remove the pan from the heat and allow it to stand for about five minutes. Pour the curdled milk into the strainer. Use the cheese cloth to begin to shaping the paneer cheese into a ball.
- 5Fold the cheese cloth over the ball of cheese and place on a flat surface. Place a heavily weighted pan or a cast iron skillet on the cheese for 20 minutes to drain out any of the remaining liquid (whey). If you like, you can press on it a bit to make sure you are running the excess liquid out of the cheese.
- 6The paneer is now ready to be used in your favorite dishes.
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Nutritional Facts for Non-Fat Paneer
Serving Size: 1 (404 g)
Servings Per Recipe: 5
- Amount Per Serving
- % Daily Value
- Calories 135.9
- Calories from Fat 3
- Total Fat 0.3 g
- Saturated Fat 0.2 g
- Cholesterol 7.8 mg
- Sodium 164.7 mg
- Total Carbohydrate 20.2 g
- Dietary Fiber 0.0 g
- Sugars 20.2 g
- Protein 13.2 g