Paneer Recipe

Recipe type: Reduced fat and cholesterol
Preparation time: 15 minute

Ingredients For Making Paneer

• 1 litre milk
  
• 1 Tbsp yogurt
  
• 2 tsp lime/lemon juice

Preparation of Paneer

1. In a deep pan boil milk and add yogurt and lime juice. Stir well. Let it boil for 5 minutes. Paneer will separate out. Drain off all the water. Transfer the paneer in a cloth of about 1 foot size, and spread it in a thick layer (0.5 cm thick) at the center of the cloth. Cover it with the remaining portion of the cloth.
2. Put a weight on it for about 4-5 hours or leave it overnight.
3. Knead the paneer like dough to break the crumbles and make it smooth. Then you can flatten it out in a pan and cut into pieces of size 1 cmx1.5 cm, 0.5 cm thick.

By the above recipe, you can get about 150 g paneer from 1 liter whole (full fat) milk. If you use skim milk then you will get considerably less paneer as majority of the fat from skim milk has been already removed. Also the texture will be different. The paneer made by this method can be refrigerated for a few days.

Commercial paneer uses Rennet which is an enzyme found in the stomach lining of cows. Vegetable rennet is now also available.

Paneer nutrition