Paneer is a soft milk cheese and makes a nice vegetarian protein. It is very easy to make and versatile in recipes. My favorite way of using it is to make it then sauté the curds in ghee with Mum’s masala spice mix and add it to my grain and vegetables. I have served this at many of my classes and it is always a bit hit.
Since this is a dairy product, it is considered heavier. As such, it is best for vata and pitta pacifying but can be used by kapha constitutions in small amounts.
- 1 quart whole organic milk, ideally non-homogenized
- 1 juice of organic lime
- Gather your milk and your lime.
- Juice the lime and set aside.
- In a heavy bottom pot, bring milk to a light boil on a medium heat, stirring occasionally so the bottom doesn't burn.
- Once the milk is gently bubbling, add in the lime juice while stirring. The curds will separate from the whey while doing this for about a minute.
- Remove from head and pour through a fine mesh strainer over a bowl if you wish to save the whey.
- To aid in the removal of the whey to create a firm texture, put a small plate over the curds and put a can on the plate and place in the refrigerator for an hour.
- Once the curd or cheese is to the desired texture, simply cut and use.
- You can also use the curd right away in a crumble.
This makes one serving. For larger amounts to feed more people, double the recipe.
© Jamie Durner, Certified Ayurvedic Practitioner & Wellness Educator at Ayurveda Wellness in Brookfield, WI
Here is a short video showing how easy it is to make this tasty protein.
©2015, Jamie Durner, Certified Ayurvedic Practitioner & Wellness Educator at Ayurveda Wellness in Brookfield, WI
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