Reduced Fat Homemade Cheese Indian Paneer Recipes

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.

HOW TO MAKE PANEER

Steps:

• Pour milk to a heavy bottom pot & bring it to a gentle boil on a medium heat. Keep stirring occasionally to ensure the milk doesn't get scorched at the bottom.
• Meanwhile place a colander over a large bowl to collect the whey. Spread a cheese cloth over the colander.
• When the milk comes to a boil, turn off the stove and pour 2 tablespoons of vinegar.
• Stir it well for 1 to 2 mins until the entire milk curdles completely. (milk solids begin to separate from the whey). When done correctly whey will be not be milky any more but will be clear.
• Troubleshooting: If you see the milk doesn't curdle fully, then add 1 tbsp vinegar and turn ON the stove. Boil the milk on a medium heat until the whole pot of milk curdles. Turn off as soon as you see it curdles. If you continue to cook at this stage, paneer can become hard.
• Gently pour the entire paneer along with whey to the colander. Pour some cold water to stop the paneer from cooking further.
• Rinse it under running water to remove the smell & taste of the vinegar.
• Wring the cheese cloth making a round shape of the paneer. Squeeze any excess whey or water. Make a knot and hang the paneer for 30 mins so the excess whey drains.
• Remove the knot and twist the edges of the cloth. Place the cheese cloth along with the paneer on a flat colander or a wooden board. Press down the cloth & place a heavy object on it for the paneer to set. (check the video below)
• I usually put a pot or cast iron pan over the paneer and then place a 2 to 3 kg rice pack.
• After 3 to 4 hours, remove the cloth and cut the paneer to cubes.
• Refrigerate the homemade paneer and use up with 2 to 3 weeks. Or freeze up to 3 months.
• Avoid overcooking the paneer after adding it to the curry. It does not need much cooking. I generally add it to the gravy and turn off the stove. Keep the pan covered so the paneer absorbs the flavors.

NON-FAT PANEER

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.