How to Make Paneer
Yields approximately 6 oz.
Ingredients
4 cups
Whole milk
2 Tbsps
Lemon juice or vinegar mixed with ΒΌ C water
Instructions
1
Boil milk in a heavy saucepan, stirring continuously on medium heat.
2
As it boils, gradually add lemon juice and stir gently.
3
When the curds and whey are completely separated, turn off the heat.
4
Place a cheesecloth on a large strainer and place the strainer on a dish.
5
Pour the curds and whey and let the liquid strain.
6
Lift cheesecloth with the curds and twist tight, discard the whey.
7
Hold and rinse under cold water and squeeze well.
8
Put the wrapped paneer back on the strainer.
9
Place a heavy object on it to remove excess liquid for about half an hour.
10
Knead the curds to smoothen, flatten and cut squares.
11
Discard the liquid whey.
12
Note: 1 gallon of milk makes approximately 24 oz of paneer.