Prep Time: 4hrs
Cook Time: 10min
Total Time: 4hr 10min
Ingredients
8 Cups or 2 Liters Whole Milk (full fat)
3-4 Tblspn Lemon Juice or 2 Tspn Vinegar
Cheese Cloth or Muslin Cloth
Directions
Cook Time: 10min
Total Time: 4hr 10min
Ingredients
8 Cups or 2 Liters Whole Milk (full fat)
3-4 Tblspn Lemon Juice or 2 Tspn Vinegar
Cheese Cloth or Muslin Cloth
Directions
- Add milk in a heavy bottomed sauce pan & let it come to a boil on a medium flame. Once it comes to a boil, add lemon juice little by little by stirring continuously.
- Continue cooking until the mixture curdles. Stir constantly till the mixture has separated completely, there will be a green liquid in the bottom & thick curdles on top. Turn off the flame & keep aside.
- Lay a strainer with a cheese cloth & place it over a large bowl. Pour the curdled mixture in the cheese cloth (rinse the curdled mixture under running water to remove the acidic flavor) & let it strain.
- Leave it for 10-15 minutes & grab the ends of the cheesecloth & twist the ball of curds to squeeze out the excess whey.
- Shape it into a rough square & then twist the cheese cloth tightly around the curds to form a neat rectangular shape.
- Place it on a plate with the twisted part of the cheese cloth on the side & set a rectangular shaped glass bowl or another plate on top.
- Weigh the glass bowl with mortar pestle or heavy tins or pots. Leave it on the countertop for 3-4 hours.
- After 2 hours, unwrap the paneer & use.
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