Home made Paneer

Milk - 1/2 gallon
Lemon Juice - 1 whole: squeezed

  • Boil the milk, stirring occassionally to avoid sticking at the bottom.
  • Once the milk comes to boiling point, slowly add the lemon juice while stirring contineously.
  • You will start to see curdling and water is seperated.

  • Turn off the heat and pour  it into the cheese cloth to seperate the cheese from water, just like in the picture.
  • Tie a knot and hang it to the faucet for 10-15 minutes to take out all the water. You can Squeeze off to remove water.
  • Remove the knot and take out the cheese from the cheese cloth.
  • Sprinkle pinch of salt over the cheese.

  • Kneed well on a clean surface for 3-4 minutes and make it like a dough.
  • Keep the weight on top of the  dough and keep it in the refrigerator for 1 hour.
  • Take the knife and cut into cubes to use it for your favorite gravy.
  • I prepared Paneer mutter with this home made paneer and was very delicious.

  • Enjoy the freshness of paneer.

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