Paneer With An Adapted Recipe Including Tvorog, Sour Cream, And Gelatin Recipe

Name: Paneer With An Adapted Recipe Including Tvorog, Sour Cream, And Gelatin
Prep time: 15 minutes
Cook time: 1 hour
Yield: 1
Cuisine: Indian-Russian Fusion
Ingredients: milk: 1500g; acid (lemon juice or vinegar): 0g; tvorog: 100g; sour cream: 20g; gelatin: 5g

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This revised dish is a delightful blend of traditional Indian paneer and a creative twist incorporating Russian culinary elements. The inspiration comes from the classic paneer recipe, typically made by curdling milk with an acidic agent to produce a fresh, versatile cheese. The twist involves adding cottage cheese (творог), sour cream (сметана), and gelatin into the mix, providing a unique texture and enhanced flavor profile.

Paneer with an adapted recipe including Tvorog, Sour Cream, and Gelatin

🌎 Indian-Russian Fusion: Cheese

🔥 Calories 660kcal
🍗 Protein 56g
🍚 Carbs 8g
🧈 Fat 48g

🥗 Ingredients:

milk (1500g)
acid (lemon juice or vinegar) (0g)
tvorog (100g)
sour cream (20g)
gelatin (5g)

🍳 How to cook (1 serving):

Cooking Time: 1 hourPreperation Time: 15 minutes

Step 1

Prepare 1500-2000 ml of milk by heating it to just below boiling.

Step 2

Add an acidic agent (lemon juice or vinegar) to curdle the milk. Stir gently until the milk fully curdles.

Step 3

Drain the whey using a muslin cloth or a similar fine strainer, collecting the curds.

Step 4

Blend 100 grams of cottage cheese (творог) with 20 grams of sour cream (сметана) and 5 grams of gelatin in a separate bowl.

Step 5

Combine the cottage cheese mixture with the paneer curds, mixing thoroughly.

Step 6

Place the mixture in a mold or container and press to form a solid block. Refrigerate until set.

⭐️ Nutrition facts:

This variant of paneer is enriched with the creamy texture of sour cream and the added proteins from cottage cheese, alongside the firming effects of gelatin. It offers a high protein content with moderate fat and low carbohydrates, making it a favorable option for those on a protein-rich diet.