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Low Fat Paneer (how To Make Low Fat Paneer)

by Tarla Dalal

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Low fat paneer made from low fat milk and low fat curds contains more protein and calcium than full fat paneer. Using curds instead of lemon juice not only gives more amount of paneer comparatively but also renders it soft. Use freshly made paneer to get better results.

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Preparation Time: 5 mins
Cooking Time: 10 mins
Makes 0.5 cup (70 grams)
Show me for cup (70 grams)

Ingredients

3 cups low fat milk
1 1/2 cups low fat curds , beaten

Method

Put the milk to boil in a broad pan. When it starts boiling, add the curds and mix well.
Remove from the heat and stir gently until the milk curdles.
Strain and tie the curdled milk in a muslin cloth. Hang for about half an hour to allow the whey to drain out.
Use as required.

Tips

If the milk has not curdled completely in step 2, heat the mixture for a little more time.
Whey is very nutritious so try using it innovatively instead of discarding it.
It can be used instead of water for kneading dough or can be added to juices and buttermilk.

Nutrient values per ½ cup