Homemade Paneer Cheese

Prep: 20 minutes

Chill: 3 to 4 hours

Stand: 30 minutes

Ingredients:

1 quart whole milk

1 cup freshly squeezed lemon juice (from 4 to 6 lemons)

Cheesecloth

Directions:

1. Pour milk into a saucepan; bring to a boil over medium-high heat. Meanwhile, set up a straining station by placing a double layer of cheesecloth in a colander. Set colander inside a bowl to catch liquid.

2. When milk comes to a boil and starts to foam, gradually add the lemon juice while stirring. The milk will immediately begin to curdle and separate into curds and whey.

3. Stir constantly for 2 minutes, then pour into the cheesecloth-lined colander. Let mixture sit for 30 minutes while it drains and separates. Make sure the colander is not sitting in the liquid so the mixture can drain.

4. Set an upside-down plate on top of the mixture, and place a heavy item, such as a can, on top to help press out any additional moisture. Chill.

5. Press for 3 to 4 hours. The cheese should be firm and crumbly when finished. Refrigerate until ready to use. Makes about 1 ½ cups cheese.

Nutrition Facts per 3 tablespoon serving:

81 calories

4g total fat (2g saturated fat)

12mg cholesterol

49mg sodium

8 g carbohydrates

0g dietary fiber

4g protein

Exchanges: ½ fat-free milk, ½ fat

Source:

Publix Greenwise Market Fall 2011 magazine


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