Non Fat Paneer
Discover the secret to guilt-free indulgence with this easy homemade Non-Fat Paneer recipe, a healthier twist on the classic Indian cheese. Made with just three simple ingredients—non-fat milk, lemon juice, and water—this recipe eliminates unnecessary fats while retaining the creamy, versatile texture paneer is known for. Perfect for health-conscious cooks and dieters, this low-calorie paneer is prepared by curdling milk with a natural citrus mixture, then gently pressed into a firm, protein-rich block. Ready in just under an hour, this paneer is a fantastic addition to salads, curries, or grilled dishes. Impress your family with a fresh, homemade alternative that’s as nutritious as it is delicious!
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Recipe Information
Ingredients
- 2 liters Non-fat milk
- 4 tablespoons Lemon juice
- 2 tablespoons Water
Instructions
In a small bowl, mix the lemon juice with water. This will be used as the curdling agent.
Pour the non-fat milk into a large, heavy-bottomed pot and heat it over medium heat, stirring occasionally to prevent scorching.
When the milk starts to steam and small bubbles form on the surface (just before boiling), reduce the heat to low.
Slowly add the lemon juice and water mixture to the milk, one tablespoon at a time, while gently stirring with a wooden spoon or spatula.
Continue stirring until the milk curdles completely, separating into greenish whey and white curds. This should take about 2–3 minutes.
Turn off the heat and let the pot sit undisturbed for 5 minutes to allow the curds to fully separate.
Line a colander with a clean muslin cloth or cheesecloth and place it over a large bowl to catch the whey.
Carefully pour the curdled milk into the lined colander, allowing the whey to drain out.
Gather the edges of the cloth and twist to form a bundle. Press gently to remove excess whey, but be careful not to press too hard, as the curds are delicate.
Tie the cloth and hang it over a sink or bowl for 10–15 minutes to let the whey drain completely.
Place the cloth-wrapped paneer on a flat surface and set a heavy object (like a pot of water or a cast iron pan) on top. Press for 30 minutes to form a firm block of paneer.
Unwrap the paneer from the cloth and cut it into cubes or desired shapes. Non-fat paneer is now ready to use or store in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
179 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.5 g | 1% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 11 mg | 4% | |
| Sodium | 216 mg | 9% | |
| Total Carbohydrate | 26.4 g | 10% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 25.8 g | ||
| Protein | 17.8 g | 36% | |
| Vitamin D | 5.3 mcg | 26% | |
| Calcium | 633 mg | 49% | |
| Iron | 0.0 mg | 0% | |
| Potassium | 823 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
