Homemade Fat Free Paneer

posted in: Indian, Low Carb, Recipe | 2

Paneer is is a fresh cheese common in South Asian cuisine, it is acid-set non-melting farmer cheese or curd cheese. Very similar to Halloumi but not salted.

Panner is made by heating skimmed milk (4pt) to boiling point, then adding a table spoon of acid. I use either distilled vinegar or lemon juice and cover for 5 mins.

IMG_1341It should have curddle and seperate the curd from the whey.

IMG_1343Use a muslin or cheese cloth over a strainer to seperate the whey from the curds.

IMG_1342Place the strainer in the sink, and pour the contents of the pan into and thru the cloth. Rinse with cold water to cool slightly.

IMG_1344Pull the cloth around the cheese curds and squeeze out as much of the liquid as possible.

IMG_1345Put the curd into a cheese mold, put the cloth over the curds and place the mold in bowl add get a heavy jar from the fridge ( jam jar) and put on top of the cloth to press down further on the curds removing more lquid. Place in the fridge over night.

IMG_1346In the morning, remove from the fridge and throw away the excess liquid from the curds.

IMG_1353Remove the Curd from the cheese mold

IMG_1354

Cut the Paneer into smaller chunks with a knife.

IMG_1355Paneer is a great source of protein, and tasted good in almost anything. My kids love it and we put it in curries, pasta, pizza, somosas, spring rolls, stir frys! It can pretty go with anything.

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  2. […] but very similar to halloumi in texture where it doesn’t melt. I have a blog post to make paneer yourself, which is what I do now. You can buy in your local supermarket like Tescos or […]

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