Should I force myself to eat before going to bed?

[makmik]

Re: Should I force myself to eat before going to bed?

miski - what is homemade paneer?
Found it on google -Paneer is a simple, mild-flavored Indian cheese.
Ingredients

• 6 cups whole milk
• 1 1/2 cups plain yogurt (whole-milk, aka full-fat)
• Serving Size 1 (457g)
  Recipe makes 4 servings
  Calories 275 Calories from Fat 133 (48%) Amount Per Serving %DV Total Fat 14.9g 22% Saturated Fat 8.8g 43% Monounsaturated Fat 3.8g Polyunsaturated Fat 0.8g Trans Fat 0.0g Cholesterol 48mg 16% Sodium 188mg 7% Potassium 665mg 19% Total Carbohydrate 20.8g 6% Dietary Fiber 0.0g 0% Sugars 23.5g Protein 15.0g 29%

[mizski]

Re: Should I force myself to eat before going to bed?

miski - what is homemade paneer?
Found it on google -Paneer is a simple, mild-flavored Indian cheese.
Ingredients

• 6 cups whole milk
• 1 1/2 cups plain yogurt (whole-milk, aka full-fat)

I learned to make paneer from an Indian friend of mine. Once you get the hang of it, it is pretty easy.

Ingredients:

• heavy cream
• spring water
• citric acid or lemon juice

The heavy cream/water mixture is used as whole milk in the US is not that rich.

I have seen recipes calling for yogurt and/or buttermilk but those are variations on the original recipe.

[Elizellen]

Re: Should I force myself to eat before going to bed?

I learned to make paneer from an Indian friend of mine. Once you get the hang of it, it is pretty easy.

Any chance of your recipe? pretty please

[chinadoll]

Re: Should I force myself to eat before going to bed?

Yes the fats will help you get your calories up-- you don't want to eat too little. It will end up negatively affecting your metabolism in the end. All in all, I try NOT to eat at night and focus on trying to get my calories in by 7 or 7:30 pm, but I do get 1500 in a day.

[mizski]

Re: Paneer

Any chance of your recipe? pretty please

I need to write a recipe up. I just have a piece of paper in my recipe box with the ingredient amounts. Cheese making (mozzarella, paneer, farmer cheese, Lithuanian cheese, etc.) is pretty easy once you get the hang of it. The tricky parts are adding the right amount of acid (lemon juice, white wine vinegar or citric acid) and cooking it enough to separate the curds from the whey. Pressing it to make the consistency you like takes a few tries too.

The most difficult part was trying to find cream that is not ultra-pasteurized. I was told that those products won't curdle properly due to the high heat processing. I was able to find cream that is just pasteurized at a local farm.

I'll write up the ingredients and directions in the next few days and post it over in the recipe forum.