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prep time
20 min
cook time
20 min
ready time
40 min
Easy Homemade Low Carb Paneer
Homemade paneer is actually very simple to make. You will feel accomplished after learning how to make your very own fresh cheese. It is also a very fun process to go through from start to finish. Homemade paneer is inexpensive and quite flavorful. It is comforting to know how you sourced your own ingredients and where it was made (your home kitchen!)
Is paneer Keto?
Yes, paneer is Keto! It is not paleo, however, since dairy products are not allowed on that diet. For Keto though, paneer is high in protein and low in carbohydrates so it is a great addition to your diet and can help you meet your macro targets. You do not have to form the cheese into a block if you do not want to. You can also eat fresh cheese like ricotta with toasted nuts and fresh berries.
What does the lemon juice do?
The lemon juice helps to coagulate the proteins when the proteins are at their most sensitive point (at a low boil). You should visually see the proteins coagulate in a matter of seconds. If they do not, add 1-2 more tablespoons of lemon juice until they do.
What kind of special equipment do I need?
The only kind of special equipment you need to make your own cheese is a strainer and cheesecloth. You will also need a large saucepan or stockpot and a spatula, but those are fairly common.
Net Carbs
12.2 g
Fiber
0 g
Total Carbs
12.2 g
Protein
7.7 g
Fats
7.9 g
151 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Whole Milk
8 cup
Lemon Juice
¼ cup
Recipe Steps
steps 9
40 min
Step 1
Line a strainer with a piece of cheesecloth. Place strainer in a clean sink so you can drain the cheese later on.Step 2
Place milk in a large saucepan or stock pan. Then place the pot over medium-high heat.Step 3
Stir the milk constantly so it does not burn and bring it up to a low boil. This could take quite some time depending on your temperature and how well your pan conducts heat.Step 4
Once the milk is at a low boil, add the lemon juice.Step 5
You should see the proteins start to coagulate immediately. Continue to stir to aid in this process.Step 6
Pour the hot liquid with coagulated cheese into the strainer with the cheesecloth.Step 7
Tie the cheesecloth up into a ball shape and hook it over your kitchen faucet and allow it to drain for 10-15 minutes.Step 8
Once 10-15 minutes is up, place the cheesecloth with the knot on its side onto a plate.Step 9
Top with another plate and some heavy pots or a cast-iron skillet. This will help give you a smooth block of cheese (turning the knot to the side will allow for this). Allow it to sit like that for another 10-15 minutes. Place in the fridge when done for up to 1 week. You can eat it as is or use it for another recipe.
Comments
SandyTheGreat 3 years ago
Can you make this with heavy cream?
Keto Kathy 3 years ago
Please is the finished product way lower in carbs than the whole milk it's made from???
Chris Squires 3 years ago
Homemade paneer is nutritionally identical to store-bought, only fresher. Absolutely keto! The carb value is WRONG because it doesn’t take into account the fact that you discarded most of the milk sugar with the liquid. This recipe shows a great technique for making a keto ingredient (cheese) out of a non-keto ingredient (milk). The paneer is a cheese, which is casein: Protein! The discarded liquid is unprocessed natural whey and contains the milk sugars. If you aren’t on a ketogenic diet, you can use fresh whey to make beverages, soup, bread, etc. Otherwise, give the whey liquid to your cat, dog, non-keto roommate or plants.
Nishthedish1 4 years ago
Why is this an “F”??
Mary 3 years ago
Because it is made entirely (except for the small mount of lemon juice) from whole milk, which itself is an “F”. Whole milk has a high amount of sugar (carbs).
velvetmonster 4 years ago
Are the milk sugars drained off the curds? The 12 grams per serving is how much whole milk would be without any treatment. I think that's why the recipe is rating an "F." Purchased paneer is 1 g net carbs per ounce.
Publican 4 years ago
Why list a recipe that is an “F”?
roxysiren 4 years ago
I was thinking the same exact thing.
Hilda 4 years ago
Good question.