Reduced Fat Homemade Cheese - Indian Paneer

1. Heat milk to boiling over medium-high heat, stirring frequently.

2. Stir in vinegar; remove from heat. The milk will separate into curds (solids) and whey (liquid).

3. Line larger colander with cheesecloth or muslin; place in sink. Pour curds and whey mixture into lined colander. Lift edges of cloth; swirl to remove excess liquid. Completely wrap curds in cloth; return to colander. Place large jar or similar filled with water on curds to press them down. Lease undisturbed for 5 to 6 hours.

4. Remove weight and remove cheese to cutting board; discard cheesecloth. Cut cheese into 1/2 inch cubes. Cover and refrigerate for 2 to 12 hours.

5. Add cheese to pan sprayed with oil. Fry 4 to 5 minutes until golden brown. Remove and drain on paper towels.

6. Tightly cover and refrigerate cheese up to 3 days or freeze up to 2 months.

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Nutrient	Quantity
Carbohydrates	0.006 g
Energy	2.682 kCal
Water	14.1222 g
Calcium, Ca	0.894 mg
Sodium, Na	0.298 mg
Manganese, Mn	0.0082 mg
Sugars, total	0.006 g
Selenium, Se	0.0745 g
Ash	0.003 g
Copper, Cu	0.0009 mg
Iron, Fe	0.0045 mg
Carbohydrate, by difference	0.006 g
Phosphorus, P	0.596 mg
Zinc, Zn	0.0015 mg
Magnesium, Mg	0.149 mg
Potassium, K	0.298 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Milk	2 pints	0	0	0
white vinegar	1 tablespoon	2.682	0.006	0
cooking spray	0	0	0	0