40 Aprons · by Cheryl Malik★ 5.0 (5)
How to Make Paneer (Indian Cheese)
NUTRITION · PER SERVING80M COOK
CAL 5%·PRO 11%
CARBS 8G32% OF CAL
0G FIBER0G ADDED0G INTRINSIC0G OTHER9G TOTAL SUGAR
FAT 5G47% OF CAL
3G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Homemade Indian cheese curdled from milk and lemon juice. Creamy and rich, used in Indian curries and vegetable dishes. A building block ingredient, not eaten alone.
componentindian🥄 saucepangluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 12- 1/2 gallon whole milk (not UHT pasteurized. See Note)
- 6 tablespoons fresh lemon juice
- 1 teaspoon salt
- cheesecloth
- large strainer
At a glance
PER SERVING · TIME 80M
CAL 5%·PRO 11%
CARBS 8G32% OF CAL
0G FIBER0G ADDED0G INTRINSIC0G OTHER9G TOTAL SUGAR
FAT 5G47% OF CAL
3G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 257mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 257mg
- Calcium
- 205mg
- Iron
- 0.01mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 257MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.