Food recipes
Homemade Paneer / Panir (Indian Curd Cheese)
Homemade Paneer / Panir (Indian Curd Cheese) Ingredients: milk, fluid, 1% fat, without added vitamin a and vitamin d milk, buttermilk, fluid, cultured, lowfat Directions: For channa: Pour milk into a heavy 4-quart sau...
Homemade Paneer / Panir (Indian Curd Cheese)
Ingredients:
milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, buttermilk, fluid, cultured, lowfat
Directions:
For channa:
Pour milk into a heavy 4-quart saucepan, bring to a boil over medium-high heat, stirring occasionally.
Reduce heat to medium and stir in buttermilk.
When the curds form a mass (you'll see a clear, pale-yellow whey surrounding the curds), remove pan from heat, let stand, partially covered, for 10 minutes.
Line a colander with a double layer of dampened cheesecloth.
Set the colander in the sink or in a bowl if you wish to save the whey (see note).
Gather together the corners of the cloth, give one or two twists, and tie with a kitchen twine.
Gently pour the curds and whey into the cheesecloth.
Hang the cheesecloth bag over the faucet and let the cheese drain for 1 hour, or until it is as thick as yogurt (this is channa).
If the weather is warm, leave the cheesecloth bag in the colander, set the colander on a plate to catch the drippings, and refrigerate until the cheese has thickened.
Unwrap the channa and use immediately, or cover and store in the refrigerator for up to 4 days.
(Note: Save the whey for making your next batch of paneer, use it for cooking lentils or pilafs, or add it to soups.)
Yields approximately 10 ounces.
Nutrition Infomation: PER OUNCE (channa): 75 calories, 5 g protein, 0 g carbohydrate, 6 g fat (4 g saturated), cholesterol and sodium content is not available, 0 g fiber.
For Paneer cheese:
Snugly wrap cheesecloth around the channa to form a"cake."
Place on a cookie sheet, place another cookie sheet on top and add weights (for example, 2 or 3 large cans of tomatoes, 2 or 3 bricks, a large pitcher of water).
Let the cheese sit for 2 to 4 hours.Use immediately, or cover and refrigerate for up to 5 days.
Yields 8 ounces (1 cup).
Nutrition Infomation: PER OUNCE (paneer): 100 calories, 7 g protein, 2 g carbohydrate, 7 g fat (5 g saturated), cholesterol and sodium content is not available, 0 g fiber.
Ingredients:
milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, buttermilk, fluid, cultured, lowfat
Directions:
For channa:
Pour milk into a heavy 4-quart saucepan, bring to a boil over medium-high heat, stirring occasionally.
Reduce heat to medium and stir in buttermilk.
When the curds form a mass (you'll see a clear, pale-yellow whey surrounding the curds), remove pan from heat, let stand, partially covered, for 10 minutes.
Line a colander with a double layer of dampened cheesecloth.
Set the colander in the sink or in a bowl if you wish to save the whey (see note).
Gather together the corners of the cloth, give one or two twists, and tie with a kitchen twine.
Gently pour the curds and whey into the cheesecloth.
Hang the cheesecloth bag over the faucet and let the cheese drain for 1 hour, or until it is as thick as yogurt (this is channa).
If the weather is warm, leave the cheesecloth bag in the colander, set the colander on a plate to catch the drippings, and refrigerate until the cheese has thickened.
Unwrap the channa and use immediately, or cover and store in the refrigerator for up to 4 days.
(Note: Save the whey for making your next batch of paneer, use it for cooking lentils or pilafs, or add it to soups.)
Yields approximately 10 ounces.
Nutrition Infomation: PER OUNCE (channa): 75 calories, 5 g protein, 0 g carbohydrate, 6 g fat (4 g saturated), cholesterol and sodium content is not available, 0 g fiber.
For Paneer cheese:
Snugly wrap cheesecloth around the channa to form a"cake."
Place on a cookie sheet, place another cookie sheet on top and add weights (for example, 2 or 3 large cans of tomatoes, 2 or 3 bricks, a large pitcher of water).
Let the cheese sit for 2 to 4 hours.Use immediately, or cover and refrigerate for up to 5 days.
Yields 8 ounces (1 cup).
Nutrition Infomation: PER OUNCE (paneer): 100 calories, 7 g protein, 2 g carbohydrate, 7 g fat (5 g saturated), cholesterol and sodium content is not available, 0 g fiber.