Paneer

Discussion in 'Cheese' started by messtafarian, Sep 5, 2013.

  1. messtafarian

    messtafarian Member

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    Aug 18, 2013
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    If you've never made this it just occurred to me it is not only easy but very Peat. All you do is boil milk, add lemon, wait for it to curdle, drain and press it. You can add salt or sugar, dust it in potato starch and fry it, eat it with honey, etc.

    Paneer is milk without the whey. Nutritionally it's got about seven grams of protein and a lot less tryptophan.

    Instructions cadged from the internet below:

    http://www.wikihow.com/Make-Paneer-%28Indian-Cheese%29
     
  2. j.

    j. Guest

    Wow, so milk protein is about 2,3% tryptophan, paneer protein is just 1%. It seems that from a protein perspective paneer can be seen as a cheese substitute but without the enzymes and aging.
     
  3. OP
    messtafarian

    messtafarian Member

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    Aug 18, 2013
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    :). yeah, actually the minute I realized this I got up and made some. It's an absolute snap and entertaining kitchen science too. It takes probably as much time as it takes to make a smoothie or a cup of fresh ground coffee. I was done with the cooking in about five minutes, now it's draining through a thin, very rinsed out t-shirt in my sink. Once it cools off and I press out, I got somethin awesome for dinner :)