dinner · homemade


paneer ingredients:
  • 1 litre milk
  • 2 tsp lemon juice or vinegar or curd/yogurt- i used way more. have one lemon handy
materials required:
  • cheese cloth or muslin or a thin cotton napkin
  1. boil milk. slowly and at a medium temp. it boils before you know it. STIR A LOT.
  2. when the milk starts boiling, and get frothy. KEEP STIRRING- add the lemon juice or vinegar. STIR.
  3. as soon the milk completely curdles, remove from fire.- now, mine didn’t curdle right away. I waited about 10 minutes. kept adding a little bit of lemon juice at a time. like 1/3 teaspoon or so. Once you get enough lemon in there, it will curdle beautifully. don’t be afraid to add lemon!
  4. strain the milk in the cheesecloth. i needed Mike’s help to hold the cheesecloth. it’s hard to strain because it’s hot. that’s ok if some milk stays in it.. SAVE the whey.
  5. collect the cheesecloth together with the coagulated milk shreds tightly.
  6. place it on a plate and keep a heavy weight on top of the cheesecloth.
  7. check after 30-40 minutes.
  8. once warm or cooled cut paneer into cubes or any shape.
  9. you can also refrigerate the paneer. keep it in an air tight container or immerse the paneer block in a bowl of water and keep in the fridge. paneer stays fresh for 3-4 days.

Used the strained milk for Rice that night! SO GOOOOOOD.


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