Yield: 5 ounces
|5 cups||Gold top milk|
|2 tablespoons||Lemon juice|
Bring the milk to a boil. Add the lemon juice so that the milk separates into curds and whey. Add a little more if necessary to achieve this. Leave to set for 5 minutes.
Line a strainer with cheesecloth and strain the milk. Reserve the whey to use in curries instead of water to add extra flavor and minerals. Squeeze the excess whey out of the curd and fold the cloth around the paneer to form a 4-inch square. Place the paneer on an upturned plate and place a heavy weight on top to squeeze out the excess whey. Leave for about 4 hours to set.
Note: I don't know the US equivalent of gold top milk.
The Classic 1000 Indian Recipes edited by Wendy Hobson ISBN 0-572-01863-0 pg 20
Submitted By DIANE LAZARUS On 03-01-95