Paneer Cheese

Rania Al-ZaabiChef

Ingredients

• Liquid milk
  1.9 liters
• Yogurt
  1 cup
• Fresh lemon juice
  0.3 cup
• Salt
  1 tablespoon
• Nigella seeds
  2 teaspoons

Steps

1. 1

   Pour the milk into a pot and bring it to a gentle boil; add the yogurt, salt, and lemon juice, and mix the ingredients. Cook the mixture on low heat for 5 to 10 minutes or until the milk turns yellow and separates into curds and whey.

   Required Tools:

   Pot

   10 min
2. 2

   Transfer to a strainer lined with a large piece of muslin or several pieces of cotton cloth. Once the mixture is strained, add the nigella seeds or herbs. Tie the ends of the cloth and place a heavy weight on the formed bundle (or press with your hands) and let it drain for at least several hours. Chill the cheese for an hour or more to firm it up.

   Required Tools:

   Strainer

   🍳

   Muslin cloth

   60 min
3. 3

   Serve with fresh herbs like basil and mint or toast.

Nutrition Facts

Ingredients Nutritional Facts (per 100g)

Liquid milkper 100g

Energy61 kcal

Protein3.3 g

Total Fat3.25 g

Carbohydrate4.8 g

Added Sugars4.8 g

Vitamin D1.3 mcg

LCarnitine3.3 mg

Yogurtper 100g

Energy61 kcal

Protein3.3 g

Total Fat3.5 g

Carbohydrate4 g

Total Sugars4 g

Saturated Fat2.2 g

Cholesterol10 mg

Saltper 100g

Ash100 g

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags