Indian fresh cheese. Use it for any recipe that calls for paneer.
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- 1Line a colander with a triple layer of cheesecloth and set in the sink.
- 2Bring the milk and salt to a boil in a large saucepan over medium-high heat.
- 3Stir in the vinegar or lemon juice. Reduce the heat to low and cook until the milk curdles, about 30 seconds.
- 4Pour the milk mixture through the cheesecloth and let the curds drain for 10 minutes.
- 5Pull 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.
- 6Place the taut, twisted cheese pouch between two large plates. Weigh down the top plate with a heavy Dutch oven, heavy cans or brick.
- 7Set aside at room temperature until the cheese is firm and set, about 30 minutes.
- 8When 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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Nutritional Facts for Paneer
Serving Size: 1 (377 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 224.9
- Calories from Fat 107
- Total Fat 11.9 g
- Saturated Fat 6.8 g
- Cholesterol 36.6 mg
- Sodium 811.6 mg
- Total Carbohydrate 17.5 g
- Dietary Fiber 0.0 g
- Sugars 18.4 g
- Protein 11.5 g