Paneer Cheese
Composition / ingredients
5
Servings:
Cooking method
You need to boil a saucepan with milk (6 cups) over medium heat so that the milk does not burn, stirring occasionally. After 10 minutes of boiling, mix a little less than a glass of lemon juice and half a glass of water, and slowly pour into the milk, stirring slowly.
Milk should start to curdle, you can add more lemon juice if the process is not active enough. Wait a couple of minutes. Drain the paneer through a sieve covered with gauze in 3-4 layers, Rinse the paneer (inside the gauze) with cold water to remove the taste of lemon. Squeeze out the water. The pressed paneer needs to be kneaded a little in order to give it the right consistency and remove the crumbs so that it is convenient to work with it further
Milk should start to curdle, you can add more lemon juice if the process is not active enough. Wait a couple of minutes. Drain the paneer through a sieve covered with gauze in 3-4 layers, Rinse the paneer (inside the gauze) with cold water to remove the taste of lemon. Squeeze out the water. The pressed paneer needs to be kneaded a little in order to give it the right consistency and remove the crumbs so that it is convenient to work with it further
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Water - 0 kcal/100g
- Lemon juice - 16 kcal/100g
