Paneer Recipe

Paneer Recipe

Ingredients:

2.5 Tbsps of lime juice
5 c of milk (whole)

Instructions:

Place milk in a large kitchen pot and bring to boil. The minute you see bubbles form decant the lime juice and stir then remove from heat. Set it aside for fifteen minutes to form curds.

These curds eventually break away from the more liquid part which is whey. Run milk through a very fine mesh sieve (cheesecloth). Curds should remain with the cloth. Store the whey inside the fridge for later use.

Whey can be used as substitute for water when cooking. Hang up cloth, tied, overnight. Make sure to keep a basin directly under the cloth to catch some more whey separating from curds.

The following morning, untie the cloth and gently press down on curds to create a four inch round cake.

Transfer your cheese (and cloth) onto a level surface, and put a weighty and flat object atop to weight it down and press it some more. Set it aside for five hours to further press it down and make it thinner.

Transfer your cheese onto a board and begin cutting out shapes. Paneer can now be fried.

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