Non-Fat Paneer – a delicious recipe with nonfat milk, lemon juice. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
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.
303
kcal
Calories
15
g
Fat
26
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 2 ingredients. The key ingredients include: 8 cups nonfat milk, 4 tablespoons lemon juice.
Yes, Non-Fat Paneer falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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