Paneer (Cheese) Recipe - Cooking Index
Paneer (Cheese) Recipe - Cooking Index
| 1 1/2 | Milk | |
| 1/2 teaspoon | 2.5ml | White vinegar and |
| 1/2 teaspoon | 2.5ml | Lemon juice or |
| 1 cup | 237ml | Yogurt |
Heat milk and stir constantly to prevent a layer of cream from forming on the top. Remove from heat when it boils and slowly add white vinegar and lemon juice or yogurt. This sours the milk. Strain through a muslin cloth or a double layer of cheese cloth and squeeze out the whey (liquid).
Hang to drip dry for 2-3 hours (or overnight). Then lay out the cheese in a rectangle in a tray and place a weight (the more the better, but at least 10 lbs) on it for 3/4 hour.
Cut it into whatever shape you like.
Source:
World-of-the-East Vegetarian Cooking by Madhur Jaffrey
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.