1 tablespoon of
lemon juice or 1 tablespoon white
vinegar
Method:
Bring the milk
slowly to a boil in a heavy-bottomed saucepan,
stirring occasionally. Remove from heat and stir in
the lemon juice while the milk is still hot,
stirring vigorously until the milk starts to curdle.
Strain through a
muslin or cheesecloth until all the whey or liquid
has drained off. The curds left are known as chenna.
Knead the curds lightly until smooth.
Wrap the curds in
the muslin or cheesecloth, then shape it into an
oblong or a square. Wrap tightly and place it under
a heavy weight for 1 to 2 hours to compress it.
Remove the weight
and cut the paneer into the desired shape. Paneer
can be kept for 3 to 4 days if stored in an airtight
container in the refrigerator.
Indian Recipes - Homemade
Paneer Indian Recipe
