Reduced Fat Homemade Cheese - Indian Paneer

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“I got this recipe from the betty crocker indian cook book and reduced the recipe for lesser versions and used reduced fat materials.”
READY IN:
8hrs 20mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat milk to boiling over medium-high heat, stirring frequently.
  2. Stir in vinegar; remove from heat. The milk will separate into curds (solids) and whey (liquid).
  3. Line larger colander with cheesecloth or muslin; place in sink. Pour curds and whey mixture into lined colander. Lift edges of cloth; swirl to remove excess liquid. Completely wrap curds in cloth; return to colander. Place large jar or similar filled with water on curds to press them down. Lease undisturbed for 5 to 6 hours.
  4. Remove weight and remove cheese to cutting board; discard cheesecloth. Cut cheese into 1/2 inch cubes. Cover and refrigerate for 2 to 12 hours.
  5. Add cheese to pan sprayed with oil. Fry 4 to 5 minutes until golden brown. Remove and drain on paper towels.
  6. Tightly cover and refrigerate cheese up to 3 days or freeze up to 2 months.

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