Recipe courtesy of Maneet Chauhan
Recipe courtesy of Maneet Chauhan
Watch how to make this recipe.
Paneer
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- Yield: 1 pound
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 239
- Total Fat
- 13 g
- Saturated Fat
- 7 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 0 g
- Sugar
- 20 g
- Protein
- 12 g
- Cholesterol
- 39 mg
- Sodium
- 262 mg
- Yield: 1 pound
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 239
- Total Fat
- 13 g
- Saturated Fat
- 7 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 0 g
- Sugar
- 20 g
- Protein
- 12 g
- Cholesterol
- 39 mg
- Sodium
- 262 mg
Ingredients
Directions
- Add the milk and turmeric to a large nonreactive pot and bring to a simmer over medium-high heat. Stir in the vinegar and salt and simmer until the curd separates from the whey, about 10 minutes.
- Meanwhile, line a fine-mesh strainer with 2 layers of cheesecloth. Ladle the milk mixture into the strainer and let sit to fully drain, about 5 minutes. Pull the cheesecloth over the solid mixture and fold it over so that it is flat on top and encompasses the solids. Place onto a rimmed baking sheet and place a cutting board on top. Fill a large heavy-bottomed pot with water and place the pot on top of the cutting board to continue pressing out any excess moisture. Let the paneer press until all the moisture has been expelled, about 4 hours.
- Remove the paneer from cheesecloth, store in an airtight container and refrigerate until ready to use.
