Paneer

Ingredients

Milk: 1 litre

Lemon juice: ¼ cup

Water: 1 cup

 

Method

Boil milk in a thick bottomed pan and bring it to a boil. Mix lemon juice in one cup of water and add it to the boiling milk stirring the milk gently. The milk curdles and will start separating from the whey. Once the milk water looks pale green, remove from the heat and drain it using a strainer with muslin cloth. 

Wrap the muslin cloth and rinse well in cold water so that the lemon smell goes out from the paneer. Squeeze the cloth thoroughly to remove excess water. You can keep the wrapped paneer under a heavy object for about an hour, but this can remove all water and paneer can become little hard. 

After removing water from the paneer, take a pinch of it on your palm and rub with your finger for about 10 seconds and see if you are able to make a firm, but a smooth ball. After removing all the excess water, place the paneer on a dry clean surface and knead it well for 5-6 minutes. This helps to smoothen the paneer like soft dough. If the paneer is too crumbly, you can add half a tablespoon of water.This can be used to prepare sweets or any veg curries.