Paneer is a homemade Indian cheese. It is very easy to make and is used in a variety of dishes from Appetizers to Desserts. Fresh homemade paneer can also be used instead of cheese in pasta and pizza.
Ingredients:
Ingredients:
- 8 cups (half gallon) milk
- 1/4 cup lemon Juice
- Boil the milk in a non stick pan/ heavy bottomed pan.
- When the milk comes to a boil, switch off and add the lemon juice gradually till the curd begins to separate from the whey.
- Once all the milk fat has separated from the whey the whey becomes almost transparent. If it is not, then add more of the lemon juice till it becomes transparent.
- Drain the whey using a strainer lined with cheesecloth, or muslin cloth.
- Wrap the curds in a muslin cloth, rinse under cold water, and squeeze well.
- Hang the paneer in the cloth for 10-15 min to drain the remaining water.
- If your recipe calls for scrambled paneer, use it as it is.
- If you want to set the paneer and slice it into cubes, then place the paneer covered in the cloth under a heavy weight for 1-2 hours.
- Cut the paneer into cubes and use it in your favourite dish. Store the remaining in a Ziploc bag and refrigerate or freeze it.
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