Paneer
- Ready In:
- 1hr 50mins
- Ingredients:
- 2
- Serves:
-
4
ingredients
- 2 liters milk
- 50 ml lemon juice
directions
- Put the milk in a heavy-bottomed pan and bring to the boil, stirring to prevent scalding.
- Reduce heat and before the foam subsides, add the lemon juice. Gently move a wooden spoon through it in one direction.
- After 10-15 seconds, remove from the heat and agitate the milk gently until large lumps of soft curd form. Cover and set aside for 10 minutes.
- Line a colander with 3 layer of damp muslin and place in a sink. Pour the mix in gently. Gather up the corners and twist once or twice.
- Hold the muslin-wrapped cheese under a stream of luke-warm water for 5-19 seconds. Gently twist the cloth to squeeze out excess whey.
- Bind the cloth around the cheese, relace in colander with weight on top and press for 45 minures to 1.5 hours.
- The cheese is then ready to eat on it's own or in your fave paneer recipe. Keeps for up to 4 days in the fridge.
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