Non Fat Paneer Recipes

Steps:

• Place a large strainer lined with a cheese cloth in a large bowl. If you don't have cheese cloth a brand new HandiWipe also works well but it tears a bit more easily.
• Use a low to medium heat to slowly bring the milk to boil in a large saucepan.
• Add the lemon juice and begin stirring the milk. The milk will begin to curdle and the cheesy lumps will begin to sink to the bottom of the pan.
• Remove the pan from the heat and allow it to stand for about five minutes. Pour the curdled milk into the strainer. Use the cheese cloth to begin to shaping the paneer cheese into a ball.
• Fold the cheese cloth over the ball of cheese and place on a flat surface. Place a heavily weighted pan or a cast iron skillet on the cheese for 20 minutes to drain out any of the remaining liquid (whey). If you like, you can press on it a bit to make sure you are running the excess liquid out of the cheese.
• The paneer is now ready to be used in your favorite dishes.

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.