Paneer (Low fat Paneer)

Summary

Paneer is high in protein.

Ingredients

• Milk - 1 gallon (3.78 litres)
  
• Vinegar or lemon juice - 1/4 cup
  

Process

Boil one gallon milk in a pot. Stir regularly so that the milk won't burn. After the milk comes to a full boil, add 1/4 a cup of distilled vinegar or lemon juice. Stir continuously and the milk will start curdling.

After a few minutes filter the curds into a cheese cloth and drain all the water/whey.

For loose cheese curds, tie it to a faucet or hang it at a place to drian the excess whey for atleast 45 minutes to an hour.

Paneer in loose form:

Can be used to make mutter paneer burji or can be used in making sweets like milk cake and so on.

For paneer in block form (skip the tying part):

Put some weight for atleast 45 minutes to one hour on the filtered paneer (cheese) do not take it out of the cheese cloth yet when you are placing the weight on top of the paneer to remove excess water. With the weight on top, the paneer gets hard and can be cut into slices or any desired size after an hour or two.

Cut the cheese slab into desired size.


Tips:

• To make low fat paneer you can use skim or 2% milk for health benefits.
• Do not discard the whey, use it in cook. Replace it with water in cooking rice for example.