REDUCED FAT HOMEMADE CHEESE - INDIAN PANEER
I got this recipe from the betty crocker indian cook book and reduced the recipe for lesser versions and used reduced fat materials.
Provided by deinemuse
Categories Cheese
Time 8h20m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Heat milk to boiling over medium-high heat, stirring frequently.
- Stir in vinegar; remove from heat. The milk will separate into curds (solids) and whey (liquid).
- Line larger colander with cheesecloth or muslin; place in sink. Pour curds and whey mixture into lined colander. Lift edges of cloth; swirl to remove excess liquid. Completely wrap curds in cloth; return to colander. Place large jar or similar filled with water on curds to press them down. Lease undisturbed for 5 to 6 hours.
- Remove weight and remove cheese to cutting board; discard cheesecloth. Cut cheese into 1/2 inch cubes. Cover and refrigerate for 2 to 12 hours.
- Add cheese to pan sprayed with oil. Fry 4 to 5 minutes until golden brown. Remove and drain on paper towels.
- Tightly cover and refrigerate cheese up to 3 days or freeze up to 2 months.
Nutrition Facts : Calories 246.1, Fat 9.7, SaturatedFat 6.2, Cholesterol 39.1, Sodium 230.2, Carbohydrate 23.5, Sugar 24.8, Protein 16.1
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