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Nutrition Facts
Serving Size 1 (404g) Recipe makes 5 servings
Calories 140
Calories from Fat 6		(4%)
Amount Per Serving		%DV
	Total Fat 0.7g	1%
	Saturated Fat 0.5g	2%
	Monounsaturated Fat 0.2g
	Polyunsaturated Fat 0.0g
	Trans Fat 0.0g
Cholesterol 7mg		2%
Sodium 203mg		8%
Potassium 665mg		19%
Total Carbohydrate 20.1g		6%
	Dietary Fiber 0.1g	0%
	Sugars 20.3g
Protein 13.4g		26%
detailed view... how is this calculated?

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Non-Fat Paneer

Recipe #134496 | 35 min | 15 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: justcallmetoni
Aug 22, 2005

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.

SERVES 5 (change servings and units)

Ingredients

8 cups nonfat milk
4 tablespoons lemon juice

Directions

1
Place 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.
2
Use a low to medium heat to slowly bring the milk to boil in a large saucepan.
3
Add 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.
4
Remove 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.
5
Fold 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.
6
The paneer is now ready to be used in your favorite dishes.

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Featured Reviews for This Recipe

From: Karen67

On Mar 19, 2007

Wow! I just made cheese for the first time! I was really nervous about trying this, but it was surprisingly easy. I did use 2% milk, but next time I would go ahead and try it with the skim. I also made a half recipe, and was surprised at how little cheese this made (about the size of a tangerine). Maybe I cooked the milk at too low a heat and it cooked off too much of the liquid. Regardless, it has good flavor both by iteself and cooked. I threw a little into my Chinese Fried Rice and it absorbed the flavors really well.

1 person found this review helpful

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From: MrsMM

On Jan 29, 2007

I'm sorry, but this just did not work. I followed the instructions to an absolute T, and ended up with a fistfull of crumbly paneer. I honestly believe some things are meant to be made with full-fat ingredients. Perhaps this is one of them. I'm so disappointed, as I was really looking forward to this, but it was a big disaster.

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From: Engrossed

On Sep 9, 2007

COOL! I never would have imagined making my own paneer but I decided to go for it. My husbands favorite Indian dish is Mattar Paneer which uses this. I followed the recipe exactly and it really wasn't that hard. The only thing was that the recipe I used it in said to brown the cheese in oil and that made it rubbery...so I wouldn't recommend doing that. Made for Cookbooks tag.

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From: Bert's Kitchen Witch

On Apr 19, 2007

I made cheese!! It did not make a very big "piece", but I am just thrilled that I made cheese! I am very picky about not liking "cottage" style cheese, this was not like that! It was a "ball" of cheese.And I liked the smooth flavor. Thanks Toni, I will do this again, and maybe "play" with flavoring it some.

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