per 322 gram
Energie: 194 Kcal
Energie: 812 Kj
Egg whites: 10,3 g
Carbohydrates: 19,0 g
Sugar: 7,2 g
Vet: 10,4 g
Saturated fat:6,2 g
E.o.v.: 2,7 g
M.o.v.: 0,7 g
Cholesterol: 31 mg
Fiber: 4,7 g
Natrium: 182 mg
Potassium : 765 mg
* with the exception of polyunsaturated fatty acids / * e.o. monounsaturated fatty acids
Tips & Tricks, Do’s & Don’ts
- You keep about 110g of bread from 1 liter of milk.
- Always use the limited shelf life, pasteurized milk, as this will not work with long-lasting, sterilized milk. The fatter / fuller, the better. You can make excellent paneer from milk that is almost over the date.
- Use a pan with a thick bottom, in a pan with thin bottom the milk will burn quickly.
- Instead of cheesecloth you can also use a clean handkerchief or tea towel. But beware, if your fabric softener was used for you, you might want to rinse it first with some water and vinegar.
- The more lemon juice / vinegar you use, the firmer your paneer becomes.
- The heavier the weight the firmer your paneer becomes.
- From boiling after you have already added the lemon juice you would become more rubbery.
- You can add spice to your milk. For example fenugreek or coriander seed.
- Some use yogurt as an acid to curb the milk.
- Some also add yogurt or cream to make the paneer fuller / fatter
- The best thing is to eat your paneer the same day. In the refrigerator, in a container with (salt) water you can keep it for 2-3 days. Change the water every day.