Easy Low Fat Paneer
Making paneer at home is super easy and a great way to use up skimmed milk on its last days.
Ingredients
- 4 Pints Skimmed Milk
- 2 Tbsp Lemon Juice/ Apple Vinegar
Instructions
- Pour milk in a pan, and place on the hob over medium heat.
- As bubbles raise to the top and start to boil add the lemon juice/vingar.
- Bring to the boil and turn off the heat, cover with lid for about 15 mins.
- After the 15mins the milk would have seperated with curds and whey.
- With a muslin cloth in a strainer, drain the paneer/curd and rince with water.
- Bring all the edges of the cloth together and try and squeeze out all the remaining the liquid.
- Place the paneer into a cheese mold, if you do not have a mold, then wrap up in the muslin cloth.
- Place something heavy in the mold/wrapped up cloth like a jar or bowl over night in the fridge to squeeze out the remaining liquid.
- Next morning, remove from the mold/muslin. Paneer is ready to be used, cut into chuncks read for a new kitchen creation.
