Bring the milk to a temperature just below the boil then turn off the heat.Add lemon juice,OR citric Acid 5 ml (one teaspoon) at a time and keep stirring the milk after each addition, until the milk separates; the solid curds will separate from the green watery whey.Allow the curds and whey to cool for a half hour (or until still warm, but at a temperature you can handle), then strain through cheese cloth in a strainer.Wrap the cheese cloth on itself in order to squeeze out moisture from the curds.Shape the paneer, still in the cheese cloth, into a block, wrapping it tightly with the cloth.Soak the block of cheese in chilled water for 2-3 hours This is optional, as the intention is to improve appearance and texture.
Answers
January 31, 2010
Bring the milk to a temperature just below the boil then turn off the heat.Add lemon juice,OR citric Acid 5 ml (one teaspoon) at a time and keep stirring the milk after each addition, until the milk separates; the solid curds will separate from the green watery whey.Allow the curds and whey to cool for a half hour (or until still warm, but at a temperature you can handle), then strain through cheese cloth in a strainer.Wrap the cheese cloth on itself in order to squeeze out moisture from the curds.Shape the paneer, still in the cheese cloth, into a block, wrapping it tightly with the cloth.Soak the block of cheese in chilled water for 2-3 hours This is optional, as the intention is to improve appearance and texture.