Ingredients
-
1
-
-
-
-
-
-
-
-
-
-
-
-
-
-
Directions
PANEER (Fresh Cheese),Fresh cheese can be used soft (almost like Ricotta cheese) or drained of all liquid and made into small pieces. It is great in vegetables or as snack.,This worked perfectly. Next time I might add a little salt when mixing it after it’s strained, before pressing it. Definitely making this again!,I have been wanting to make paneer for a while, and this was so simple and fun to make. The end product was smooth and firm. The only problem is that I can’t decide what I want to use it for! Palak Paneer, Gulab Jamun….
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
To Make About a Pound of Paneer, Heat 1 Gallon of Milk in a Large Pot That Allows Enough Space For Milk to Boil. |
|
2
Done
|
When Milk Is About to Boil, Immediately Add 4 to 5 Tablespoons of Lemon Juice and 1 Tablespoon of Vinegar (can Substitute Cream of Tartar For Lemon Juice and Vinegar). |
|
3
Done
|
You May Optionally Add 1 Cup of Plain Yogurt Too. |
|
4
Done
|
Be Careful That Milk Does not Boil Over; Lower Heat If Needed. |
|
5
Done
|
Simmer Until the Milk Curdles (cheese Separates from Clear Liquid (whey)). |
|
6
Done
|
Use More Lemon Juice or Vinegar as Needed. |
|
7
Done
|
Turn Off the Heat. |
|
8
Done
|
Strain the Cheese in a Large Sieve Set Over a Bowl and Lined With a Thin Muslin Cloth or Cheesecloth. |
|
9
Done
|
Mash the Cheese to Make It Smooth. |
|
10
Done
|
Let It Drain. |
