Herbed Paneer (Skimmed Milk)
This recipe is a healthier version of the Herbed Paneer recipe that uses less oil. Paneer (cottage cheese) is a great source of protein and calcium, making it a healthy addition to any meal. This recipe is gluten-free and suitable for many dietary preferences. It is also a great option for people who are looking for a low-carb meal. However, people with a dairy allergy should avoid this dish.
Allergen Information: Contains Dairy
Nutrition Facts
Per serving
Energy
76 kcal
Protein
7 g
Carbs
11 g
Fat
0 g
Fiber
1 g
Ingredients
Common Salt
0.25 tsp (1.5g)
Skimmed Milk
5 small glass (1000g)
lemon juice
2 tbsp (30g)
Dried Oregano
1 tsp (3g)
Dried Basil
2 tsp (3g)
Dried thyme
1 tsp (3g)
Dried Rosemary
0.5 tbsp (3g)
Instructions
Cooking Steps
In a heavy-bottomed pan, bring the skimmed milk to a boil over medium heat, stirring occasionally to prevent it from sticking to the bottom of the pan.
Once the milk comes to a boil, turn off the heat and add the lemon juice. Stir well and let it sit for 5-10 minutes until the milk curdles.
Strain the curdled milk through a cheesecloth or muslin cloth to separate the whey from the paneer.
Squeeze out any excess water and transfer the paneer to a mixing bowl.
Add dried oregano, dried basil, dried thyme, dried rosemary, and salt to the paneer. Mix well.
Shape the paneer into small patties or balls and refrigerate for at least an hour to set.
Heat a non-stick pan over medium heat and cook the paneer patties or balls for 3-4 minutes on each side until golden brown.
Serve hot.