Low Fat Paneer How To Make Low Fat Paneer Food

LOW FAT PANEER ( HOW TO MAKE LOW FAT PANEER)

Steps:

• MethodPut the milk to boil in a deep pan, while stirring occasionally.When it starts boiling, switch off the flame and wait for 1 minute.Add the curds, while stirring gently and wait for 2 minutes.Once the milk has curdled, strain using a muslin cloth. This is crumbled paneer.If you want solid paneer, place the paneer into the muslin cloth in a 125 mm. (5") paneer mould or any mould. Press it with a lid.Remove the paneer from the muslin cloth and after 1 hour, cut into even sized cubes or grate it and use as required.
• Handy tip:To store paneer, place it in enough water in an air-tight container and keep refrigerated.

FAT-FREE PANEER

Steps:

• Bring milk to a boil in a heavy bottomed stock pot, stirring frequently. As soon as the milk starts boiling (around 212F), remove from heat.
• Stir in yogurt. Add 1/2 tbsp lemon juice and stir. Add more as required until the milk curdles and separates from the whey.
• Place a cheese cloth in the bottom of a large bowl or in the bottom of a strainer. Pour the curdled milk into the cloth. Bring the sides of the cloth together and tie it. Wash it in running water to remove any lemon flavor. Hang the bundle over a bowl. Gentle squeeze to remove any excess water. Leave for 20 minutes.
• After 20 minutes have passed, shape the bundle into the shape you would like your paneer to be (but don't remove it from the cheese cloth!). Place the shaped bundle in a shallow pan and place a heavy object on top of it. Let rest for 30 minutes.
• After 30 minutes, unwrap the cloth and enjoy! The paneer may be kept in the refrigerator in a zip-lock bag for up to one week or frozen for longer.

PANEER

Steps:

• Pour the milk into a saucepan and bring to a simmer over a low heat, stirring occasionally. This should take about 30 mins.
• Once it begins to bubble and rise up the sides of the pan, add 2 tbsp lemon juice and the salt - the milk will quickly separate. Add another 1 tbsp lemon juice, or enough to turn the milk into curds and liquid whey. Simmer for 1 min before turning off the heat. The amount of lemon juice needed will depend on the milk's freshness.
• Line a sieve with a double layer of muslin and set over a bowl. Pour the cheese mixture into the sieve and leave for about 10 mins to allow the whey to drain through the cloth. Draw the muslin around the paneer and gently squeeze out any excess liquid.
• Transfer the cloth-wrapped cheese to a tray and pat it out into a 2cm-thick rectangle. Cover it with a tray and a couple of heavy tins and transfer to the fridge for at least 2-3 hrs. Unwrap the paneer - if you're not using it straight away, submerge it in cold water and keep it in the fridge. Will keep in the fridge for up to three days.

INDIAN SAAG PANEER (LOW FAT CHEESE WITH SPINACH)

Steps:

• Use cooking spray and heat garlic and ginger over medium-high heat till golden brown.
• Stir in tomato sauce, coriander, cumin, pepper, masala, salt, and reduce heat to low. Partially cover and summer for 8-9 minutes stirring frequently.
• Stir in spinach. Simmer 8-10 minutes until spinach turns olive green.
• Stir in whipping cream.
• Stir in cheese. Simmer for 3-4 minutes or until cheese is hot and remove from stove.