Paneer
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
| Calories | 261.75 |
| Total Fat | 12.81 g |
| Saturated Fat | 8.00 g |
| Polyunsaturated Fat | 0.03 g |
| Monounsaturated Fat | 0.23 g |
| Omega-3 | 0.01 g |
| Omega-6 | 0.02 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 % |
