Paneer

From Gem's Vegetarian Cooking
Jump to: navigation, search

Preparation time: 1/2 hour Time to cook/drain: 3 hours

  • 6 cups whole milk
  • 1 1/2 cups lowfat buttermilk
  • Cheesecloth
  • 8-10 lbs of weight

In a large pot bring 6 cups of milk to boil. Add buttermilk and boil until milk seperates and liquid is yellowish clear. In a strainer layer 2 sheets of cheesecloth. Pour milk mixture into strainer. Tie corners of cheesecloth together and hang from the sink. Let drain for 2 hours. After cheese has drained place a plate on top and weight down with 8-10 lbs of weight (or 1 gallon jug full of water). Leave for 1 hour. After an hour cut cheese into small bite size pieces. Allegedly this can be refrigerated for up to four days but I haven't refrigerated it for more than a day before.

Serve with a spinach sauce.

Nutritional Information

Servings Per Recipe: 4

23% of calories from protein
34% of calories from carbs
43% of calories from fat

Calories261.75
Total Fat12.81 g
Saturated Fat8.00 g
Polyunsaturated Fat0.03 g
Monounsaturated Fat0.23 g
Omega-30.01 g
Omega-60.02 g
Cholesterol 56.17
Sodium 283.97 mg
Potassium 738.73 mg
Total Carbohydrate 22.40 g
Dietary Fiber 0.00 g
Sugars 22.40 g
Protein 15.04 g
Vitamin A 9 %
Vitamin C 2 %
Calcium 56 %
Iron 0 %
Vitamin D 38 %
Vitamin E 0 %
Vitamin K 0 %
Thiamin 2 %
Riboflavin 8 %
Niacin 0 %
Vitamin B6 2 %
Folate 1 %
Vitamin B12 3 %
Biotin 0 %
Pantothenic Acid 3 %
Phosphorus 8 %
Iodine 0 %
Magnesium 3 %
Zinc 3 %
Selenium 3 %
Copper 1 %
Manganese 0 %
Chromium 0 %
Molybdenum 0 %
Chloride 0 %