Vitamin B9 (Folic acid, Folate)
Vitamin C (Ascorbic acid)
Vitamin E (Alpha- Tocopherol)
Vitamin K (Phylloquinone)
Health Benefits
Remedy for stress & anxiety
Beneficial for lowering body, back and joint pain, Best for weight loss, Remedy for Osteoporosis, Reduces blood pressure, Prevents Cancer
Other General Benefits
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Strengthening cartilages and tissues, Boosts immune system, Improves digestion, Improves metabolism rate, Keeps feel full, Presence of calcium makes teeth strong & healthy, Prevents cavities
Skin Care
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Cures and heals acne & acne scars, Exfoliates dead skin from body, Free from radicals, Gives a radiant and beautiful skin, Nourishes with a soft, supple and a glowing skin, Rejuvenates skin, Treats fine lines and wrinkles
Hair Care
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Stimulates hair growth, Strengthens hair roots
Nutritional Importance & Uses
Uses
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Leftover water from Paneer can be used for making dough
Nutritional Importance
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Good source of Calcium, Good source of protein
Allergy Symptoms
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Abdominal bloating, Abdominal cramps, Abdominal pain, Anaphylaxis, Congestion, Constipation, Gas, Increased heart rate, Itchy Skin rashes, Labored breathing, Nasal congestion, Nasal stuffiness, Nausea, Rashes in the form of hives, Skin inflammation, Sneezing, Swelling of mouth, tongue or lips, Swelling of throat, Vomiting, Wheezing
What is
Matzoon is a fermented milk product of Armenian origin.
Paneer, a kind of cheese, a South Asian cuisine, is an unaged cheese made by churning milk with vinegar, lemon juice or other acids.
Origin
American
Afghanistan, India, Iran, South asian countries like Bangladesh, Bhutan, India, Maldives, Tajikistan
Ingredients
1/2 litre milk, Yeast
Few drops of lemon juice, Milk, Salt, Vinegar
Things you need
Glass container with lid, Bowl, Microwave oven, Sauce pan, Stirrer
Bowl, Cheesecloth, Heavy weight, Measuring cup, Muslin, Pan, Plate, Strainer
Preparation Time
3- 4 hours
30- 40 minutes
Refrigeration Temperature