Indian-style paneer (panir), also known as Queso Blanco in Latin America, is very easy. You just warm 5 cups milk to about 195 (stirring to prevent scorching.) Throw in 2½ tbs. fresh lemon juice ++ and watch the fun while it curdles for 10 or so minutes! Using good cheesecloth in a colander, tie it into a bundle and hang it over your sink for a few hours or overnight.
Then put the bundle on a flat surface, and place a heavy weight on it. I use a big cast iron pot with rocks on top! A cutting board and bricks would work, too. The idea is to smash it down to about ⅝" thick. I take some pieces of ⅝" wood and place them around under the edge of the pot or cutting board so that when it gets to that thickness, it stops further smashing. This takes 3 or 4 hours. Now you're done. You can fry it or brown it and use it in whatever recipe, and it keeps pretty well wrapped in plastic in the 'fridge for a few days.
TO ALL Submitted By JOE KAZMAR SUBJ WANTED SAAG PANEER On 12-19-94
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