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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 12 |
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Easy to make paneer, and much better than store-bought. Ingredients:
2 gallons milk |
1/2 cup lemon juice (fresh or bottled) |
1 cup water |
Directions:
1. Boil water in a large pot, then add milk.
2. Bring to a full foaming boil, stirring to prevent sticking.
3. Lower heat, the add lemon juice stirring constantly.
4. Soft curds should appear in 10-15 seconds, separating from the light yellow, clear whey.
5. Remove from heat and allow to stand 5-6 minutes.
6. Line a colander with finely woven tea towels (not cheesecloth!).
7. Use a slotted spoon to remove the curds from the pot and into the towel-lined colander. Use fine strainer to get the smallest remainders.
8. Gather the corners of the towels and twist into a tight ball.
9. Put a weight (heavy pan?) on top of the ball and let it rest 10 minutes.
10. Unwrap and use in recipe or wrap in plastic and refrigerate.
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