Recipe: Paneer

2016-09-28 06:00
Photo: sourced The finished product.

Photo: sourced The finished product.

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FOR this recipe used 2L full fat fresh milk and three tablespoons (60ml) lemon juice to yield 1 ½ cups paneer. To increase the yield of paneer simply increase the amount of milk and lemon juice proportionately i.e. 4L milk will require six tablespoons (120ml) lemon juice. Although simple, the process of making paneer at home takes at least four hours.

• 2L full fat milk
• 6 teaspoons lemon juice
• Heavy based pot
• Strainer
• Large bowl
• Muslin cloth or similar clean cloth
1. Boil the milk in a heavy based pan on low heat.
2. Once the milk has boiled, add the lemon juice. Stir then set aside for an hour or two.
3. Drain the curdled milk into a strainer lined with clean muslin or similar cloth.
4. Wring the cloth until all the liquid has drained.
5. Place the curd on a plate. Cover with another plate then place a heavy object to set the form of the paneer. Allow 60 -90 minutes to set.
6. Paneer can be stored in the fridge. Keep in an airtight container. It stores well for up to four days but chances are it will be eaten on the first day.
7. Paneer can be added to vegetable curries, in a salad or in samoosas or pies, even as a pizza topping.
-Food Like Amma Used To Make It

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