Paneer Homemade (Toned milk)
This homemade paneer made with lemon juice and toned milk is a healthy and low-fat version of the popular Indian cheese. It is made with toned, making it low in fat, and lemon juice, which acts as a natural coagulant instead of using vinegar. This recipe is gluten-free and vegetarian, making it suitable for many dietary preferences. People with a dairy allergy should avoid this dish.
Ingredients
0
Instructions
Cooking Steps
Heat the toned milk in a heavy-bottomed pan over medium heat.
Stir occasionally to prevent the milk from sticking to the bottom of the pan.
When the milk comes to a boil, reduce the heat to low and add 2 tablespoons of lemon juice. Stir well.
If the milk does not curdle, add another tablespoon of lemon juice. Stir well.
Once the milk has curdled and the whey has separated, turn off the heat.
Line a strainer with cheesecloth or a muslin cloth and pour the curdled milk through it.
Rinse the paneer with cold water to remove any lemony flavor.
Gather the cloth and gently squeeze out any excess water.
Place a heavy object like a pan or a book on top of the paneer and let it sit for 1-2 hours to remove any excess water.
Once the paneer is firm, cut it into cubes or crumble it as desired and use it in your favorite recipe.