Indian Cheese (Paneer) Recipe - Cooking Index
Indian Cheese (Paneer) Recipe - Cooking Index
| 1 | Cream milk - (4 1/2 pints) | |
| 150 | Lemon juice - (1/4 pint) |
Heat the milk in a heavy based saucepan, stirring frequently to prevent it
sticking to the bottom of the pan. When the milk begins to rise, add the
lemon juice and let it boil down until the whey has seperated from the
curdled milk. This will become obvious after 1-2 minutes when the milk
becomes watery and the curd floats to the top.
Strain the curdled milk through a piece of fine muslin and tie up the ends
loosely, leaving the curds intact. Hang the cloth in a cool place for 1
hour to allow all the liquid to drain off. Alternatively, the cheese can
be formed into a block. Hang the muslin for 5-10 minutes only then
roughly shape the cheese, in the cloth, into a block. Place a weight on
top and leave for 2-3 minutes. Remove it from the muslin and cut into
cubes.
Converted by MC_Buster.
Source:
James McNair's Custards, Mousses and Puddings
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