Paneer (Indian Cottage Cheese) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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cheese Ingredients:
1 litre milk (1000ml, use lean milk for a low-fat version) |
3 tbsp lemon juice |
Directions:
1. Set the milk up to boil.
2. When the milk comes to a boil, pour the lemon juice into it.
3. Reduce the heat and stir continuously until the milk is completely curdled.
4. Remove from the heat when the separation of the curds and yellowish whey is complete.
5. Strain the mixture through a clean muslin cloth.
6. Hold it under running water for a minute and then press out the excess water.
7. Hang the muslin for 15-20 minutes so that all the whey is drained out.
8. To make the paneer into a block tie the muslin and place it under something heavy.
9. The paneer can now be cut into chunks and used as required.
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