Episode 19 – Homemade Low-Fat Paneer
Prep Time: 15 mins
Cook Time: 10 mins
Serves: 3–4
Calories (per 100g): ~145 kcal
Protein: 17g | Fats: 7g | Carbs: 4g
Ingredients
2.5 litres toned milk
3–4 tbsp vinegar or lemon juice
Muslin cloth or clean cotton cloth
Ice cubes (optional)
Instructions
Boil the Milk
Bring 2.5 litres of toned milk to a gentle boil. Stir occasionally to prevent sticking.
Add Coagulant
Switch off the flame. Slowly add lemon juice or vinegar, one spoon at a time, while stirring gently. Within a minute or two, the milk will curdle. You’ll see greenish whey separate from the solids.
Strain the Paneer
Line a colander with muslin cloth and pour the curdled milk into it. Rinse under cold water to remove vinegar/lemon taste.
Press & Set
Gather the cloth and squeeze out excess water. For a firm paneer block, place a weight on top and let it set for 1–2 hours. For softer paneer, use immediately.
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