Homemade Paneer
Homemade Paneer
- Level: Easy
- Yield: 1 pound
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 160
- Total Fat
- 8
- Saturated Fat
- 5
- Carbohydrates
- 12
- Dietary Fiber
- 0
- Sugar
- 13
- Protein
- 8
- Cholesterol
- 26
- Sodium
- 111
- Total: 4 hr 10 min
- Prep: 5 min
- Inactive: 4 hr
- Cook: 5 min
- Level: Easy
- Yield: 1 pound
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 160
- Total Fat
- 8
- Saturated Fat
- 5
- Carbohydrates
- 12
- Dietary Fiber
- 0
- Sugar
- 13
- Protein
- 8
- Cholesterol
- 26
- Sodium
- 111
- Total: 4 hr 10 min
- Prep: 5 min
- Inactive: 4 hr
- Cook: 5 min
Ingredients
1 liter whole milk
1/4 cup white vinegar
Directions
- Pour the milk into a medium pot. Place on medium-high heat and, when it comes to a boil, turn the heat off and add the vinegar. Stir as the milk starts to curdle. Line a large sieve with cheesecloth and, holding it over the sink, pour the milk curds into it, letting the whey drain into the sink. Place the sieve over a bowl and fold the ends of the cheesecloth over the cheese. Set weights on top to press out excess liquid and refrigerate for several hours or overnight, until it's solid.
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