Paneer Cheese Recipe - Cooking Index
Paneer Cheese Recipe - Cooking Index
| 1 1/2 | Milk | |
| 1/2 teaspoon | 2.5ml | White vinegar |
| 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:
http://fb1.math.nat.tu-bs.de:80/~top/aschroth/cookbook/
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