11 Feb 2007 06:02 pm

Paneer

1/2 gallon whole milk
Juice of three lemons (approx. 2/3 cup)

Heat milk in a large pot until it boils. Add 1/2 of the lemon juice and stir. Allow to boil gently for approximately 5 minutes until the milk separates into solid curds and watery whey (add the other half of the lemon juice if the milk does not separate after 5 minutes). Remove from heat and allow to stand for 20 minutes.

Line a colander carefully with 3 or 4 layers of cheesecloth. Pour off the whey through the cheesecloth. Gather up the curds in the cheesecloth and squeeze off as much liquid as possible. Tie off the top and place in a bowl or plan lined with paper towels. Set a weight (such as a pan filled with water) on top and allow to stand for about 4 hours.

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