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Nutrition Information*
per serving
Calories: 343
Total Sugars: 6.5g
Carb.: 33.4g
Fiber: 0g
Total Fats: 12.2g
Cholesterol: 49mg
Protein: 24.4g
Sodium: 394.5mg
*Data provided by USDA
Submitted by elnoob
A soft, Indian cheese that is easy to make. Serve with your favorite curry.
Cal: 343 Fat: 12g Carbs: 33g Protein: 24g Fiber: 0g
Nutrition Information*
per serving
Based on a 2000 calorie diet
DV %
17.2
--
11.1
0
18.7
16.3
48.8
16.4
Calories: 343
Total Sugars: 6.5g
Carb.: 33.4g
Fiber: 0g
Total Fats: 12.2g
Cholesterol: 49mg
Protein: 24.4g
Sodium: 394.5mg
*Data provided by USDA
Original recipe serves 8
½ 2x 3x Reset
Ingredients (serves 8)
Directions
Bring milk to a boil in a large pot. When milk begins to boil, steadily pour in the buttermilk, while constantly stirring. The milk will separate into water and curds. Place a cheese cloth in a strainer or colendar, and strain the curds, reserving some of the liquid. Let it sit in the strainer for a few hours or until it stops dripping. Transfer strained curds to a food processor and process until smooth. Add a little of the reserved liquid if it becomes too dry. It should have the consistency of thick ricotta cheese. Form into a ball, and refrigerate overnight. Heat enough oil in a skillet to cover the paneer until hot. Deep fry the cheese until a pale golden brown, about 30 seconds. Drain on paper towels. Cut into bite size pieces and add to your favorite dish. Paneer can be frozen for up to 30 days, stored in a plastic freezer bag.
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