Homemade Paneer (Lactose Free Milk)
This recipe uses lactose-free milk to make paneer which is an excellent source of protein and calcium. The recipe is vegetarian, gluten-free, and lactose-free, making it suitable for people with dietary restrictions. However, people with a dairy allergy should avoid this dish. Homemade paneer is a lot fresher and tastier than store-bought paneer, and it's also easy to make at home.
Allergen Information: Contains Dairy
Ingredients
0
Instructions
Cooking Steps
Heat lactose-free milk in a heavy-bottomed pan over medium heat.
Once the milk comes to a boil, add lemon juice or vinegar gradually, stirring continuously until the milk curdles and the whey separates.
Remove the pan from heat and let it sit for a few minutes to cool down.
Line a colander with cheesecloth or muslin cloth and place it over a bowl.
Pour the curdled milk into the cheesecloth-lined colander, and let the whey drain out.
Rinse the paneer under cold running water to remove any traces of lemon juice or vinegar.
Gather the ends of the cheesecloth and squeeze out any excess whey from the paneer.
Place a heavy object, like a book, on top of the paneer to press it down and remove any remaining whey.
Leave the paneer to set for 1-2 hours, then cut it into cubes or shapes as required.