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Homemade Paneer

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schedulePrep 0 min local_fire_departmentCook 0 min groups4 speedmedium

Source: Wikibooks contributors

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: Revision 4600837

License: CC BY-SA 4.0 · Wikibooks contributors

#easy #indian #recipes using cheese #recipes using lemon juice #recipes using milk #recipes using paneer #recipes with metric units #recipes without cooking time #side dish
Drink Side

Ingredients

Scale
  • 3 liters milk
  • 6 tablespoons lemon juice or vinegar

Directions

  1. Bring milk to a boil in a large pan.
  2. Just before the milk starts to boil, add the lemon juice or vinegar to coagulate the milk.
  3. Pour the coagulated milk through a cheese cloth to discard most of the water within.
  4. Press the water out firmly and place a weight on top of the paneer.
  5. Allow to rest and harden for 2–3 hours in the refrigerator.

Notes

Sometimes the hardening in the refrigerator may not work. You may find that the paneer may breakdown into small granules while cooking. The alternate way to make it firm is by steaming it for about 15 minutes.

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