Low Fat Cream Cheese
by Tarla Dalal
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Added to 66 cookbooks
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- Put the milk to boil in a deep non-stick pan, while stirring occasionally.
- When it starts boiling, switch off the flame and wait for 1 minute.
- Add the curds, while stirring gently and wait for 2 minutes and allow it to curdle.
- Once the milk has curdled, strain using a muslin cloth. Do not throw away the whey.
- Combine the paneer with ½ cup of whey in a mixer and blend till smooth.
- Use as required.
- The whey remaining after using at step 5 can be used to knead the paratha dough.
Nutrient values (Abbrv) per tbsp
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