Paneer (cheese)

Yield: 1 Servings

Measure Ingredient
1½ pint Milk
½ teaspoon White vinegar AND
½ teaspoon Lemon juice OR
1 cup Yogurt

Method: Heat milk and stir constantly to prevent a layer of cream from forming on the top. Remove from heat when it boils and slowly add white vinegar and lemon juice or yogurt. This sours the milk. Strain through a muslin cloth or a double layer of cheese cloth and squeeze out the whey (liquid).

Hang to drip dry for 2-3 hours (or overnight). Then lay out the cheese in a rectangle in a tray and place a weight (the more the better, but at least 10 lbs) on it for ¾ hour.

Cut it into whatever shape you like.

Posted to by hz225wu@... (Micaela Pantke) on Thu, 12 Aug 93.

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