Ingredients for Paneer Fresh Cheese
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How to Make Paneer Fresh Cheese
- In a large saucepan, combine 2 liters of whole milk and 1/4 cup of lemon juice or white vinegar.
- Heat the milk over medium heat, stirring occasionally, until it reaches a gentle simmer (around 80-85°C or 175-185°F).
- Slowly pour in the lemon juice/vinegar while stirring gently. The milk will begin to curdle and separate.
- Remove from heat and let the curds settle for 5-10 minutes.
- Line a colander with cheesecloth or a clean kitchen towel. Carefully pour the mixture into the colander to drain.
- **For Soft Paneer:** Gently gather the edges of the cheesecloth and tie it together. Let the paneer drain for at least 30 minutes. This paneer will be soft and spreadable, like ricotta.
- **For Firm Paneer:** After draining for 30 minutes, squeeze the excess whey from the paneer using the cheesecloth. Then, carefully remove the paneer from the cloth and cut it into your desired size (cubes, crumbles, etc).
- Your paneer is ready to use! Use the soft paneer in sauces, dips, or as a spread. The firm paneer is perfect for stir-fries, vegetable dishes, or as a snack.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
0g
Fat
14g
Carbs
2g
