Paneer ( Gluten Free Recipe)
by Tarla Dalal
Added to 7 cookbooks
This recipe has been viewed 34643 times
Indian cottage cheese or paneer is absolutely safe for gluten intolerant. It’s easy to make fresh and soft paneer at home, and you can ensure it is contamination-free!
Method- Put the milk to boil. When it starts boiling, switch off the gas and wait for a while.
- Add the lemon juice and when the milk curdles, strain it using a muslin cloth.
- If you want solid paneer, put some weight on the drained paneer and leave it aside for some time.
- Use as required.
Handy tips:- If the milk has not curdled completely at step 2, heat the mixture for a little more time.
- Whey is very nutritious so try using it innovatively instead of discarding. Use it for kneading dough or it can be added to juices and buttermilk.
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Nutrient values (Abbrv) per cube
| Energy | 591 cal |
| Protein | 21.6 g |
| Carbohydrates | 26.1 g |
| Fiber | 0.2 g |
| Fat | 32.6 g |
| Cholesterol | 80 mg |
| Sodium | 95.2 mg |
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6 FAVOURABLE REVIEWS
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5 of 10 users found this review useful
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No review of this type was found
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