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Reduced Fat Homemade Cheese -Indian

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Ingredients

Adjust Servings:
2 pints reduced-fat milk
1 tablespoon white vinegar
cooking spray

Nutritional information

246.1
Calories
87 g
Calories From Fat
9.7 g
Total Fat
6.2 g
Saturated Fat
39.1 mg
Cholesterol
230.2 mg
Sodium
23.5 g
Carbs
0 g
Dietary Fiber
24.8 g
Sugars
16.1 g
Protein
496g
Serving Size

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Reduced Fat Homemade Cheese -Indian

Features:
    Cuisine:

    I got this recipe from the betty crocker indian cook book and reduced the recipe for lesser versions and used reduced fat materials.

    • 520 min
    • Serves 2
    • Easy

    Ingredients

    Directions

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    Reduced Fat Homemade Cheese – Indian Paneer,I got this recipe from the betty crocker indian cook book and reduced the recipe for lesser versions and used reduced fat materials.,This was so easy, and so much fun! I’ve never made my own cheese before, and the flavor of this stuff was terrific. I learned the hard way, though, not to use skim milk (all I had)–2 pints milk only yielded about 1/2 c cheese. Disappointing, yes, but my own dumb fault for trying to bleed a turnip LOL! Also, used lemon juice in lieu of vinegar and it worked fine. Thanks for posting this–it is going to be fun to use in recipes and even to flavor for eating on its own!


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    Steps

    1
    Done

    Heat Milk to Boiling Over Medium-High Heat, Stirring Frequently.

    2
    Done

    Stir in Vinegar; Remove from Heat. the Milk Will Separate Into Curds (solids) and Whey (liquid).

    3
    Done

    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
    Done

    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
    Done

    Add Cheese to Pan Sprayed With Oil. Fry 4 to 5 Minutes Until Golden Brown. Remove and Drain on Paper Towels.

    6
    Done

    Tightly Cover and Refrigerate Cheese Up to 3 Days or Freeze Up to 2 Months.

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    Brisa Hensley

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