Wonder if making paneer from fat-free milk makes the end product (the cheese) fat-free! Either way, I think atleast it is better than making it with whole milk, so I am going to stick to my recipe :)
Comments and discussion are welcome of course!
Ingredients:
Fat-free milk - 1 gallon
White distilled vinegar - 4-5 tbsp (for firm paneer) OR
Lemon juice - 5-6 tbsp (for softer paneer)
Method:
Boil paneer in a non-stick pan over medium heat. Keep stirring so that it does not burn at the bottom of the pan (it does happen a lot to me!)
When it comes to a rolling boil, add the vinegar or the lemon juice and turn off the heat.
Keep stirring till the whey separates from the cheese.
Drain in a colander lined with a cheese cloth (basically any thin, porous, clean cloth will do)
Run the paneer/cheese under cold water briefly (especially if you are using lemon juice) inorder to rinse away the lemon/vinegar flavor.
Squeeze excess water, and weigh down with a heavy pan or object. Let rest for atleast 5 hrs /overnight in the fridge. I normally let it set overnight, and I kind of like it firm.
Cut into cubes the next day, roast them in a tbsp of oil, and use it in any of your favourite dishes, pizzas, rice, gravies and more.
And for those of you who are not familiar with this kind of Indian cheese--- no, this one does not melt like the regular ones. They keep their shape and texture very well.
Yields about 2 cups of paneer/cheese.
Thanks so much for this recipe. I love saag paneer but we don't often get paneer at the local grocery store, so I have to take a ferry into Seattle and go to the Pike Place Market to buy it! But why buy it when I can make it? I once had a recipe for paneer but it seemed far more complicated than this. Yours also sounds especially good because it's made with skim milk. I'm more likely to cook with it more often now! Can't wait to try it out.
ReplyDeleteTamara @ BuzzFood