Paneer
By: Barnaby Dorfman
Published: Tuesday, December 28, 2010 - 4:27pm

Ingredients




1 1/4 litres Milk (whole cream or any variety of your choice)
1 tablespoon lemon or lime juice

Preparation

1 Heat the milk in a deep-bottomed pan let it boil. When it comes to a boil, add the lemon juice, stir and turn off the heat. Let the mixture cool and then drain it in a muslin cloth or sieve. Press it hard to remove extra water and cool completely.

About


Paneer is the most common South Asian and Persian cheese. It is an un-aged, non-melting farmer cheese made by curdling heated milk with lemon juice or other food acid.
Making paneer at home is easy. Try it at home for pure and fresh Indian cottage cheese.

Comments:
Annie

If you use a cupful of home-made curds with a teaspoonful of vinegar mixed in it, in the place of lemon juice, your paneer will turn out much softer and creamier. The milk need not even be full cream milk. I use cow's milk, skimmed, and it still makes excellent paneer using this method.