Instructions
- Take milk in a pan and let it boil.
- When boil comes switch off the gas and let it cool down for 6-7 minutes.
- When milk is slightly cooled down add a table spoon of white vinegar or lemon juice, keep stirring.
- With In a minute you will see milk starts curdling.
- Meanwhile arrange a wide strainer on another bowl.
- Place a muslin cloth or kitchen towel over the strainer.
- Now strain the curdled milk.
- You may save the whey for other usages.
- Squeeze the muslin cloth and wash paneer with a glass of water.
- Repeat the above step.
- Squeeze again and place a heavy thing over it, so that all the remaining water drains out. Leave it for an hour like this.
- Paneer is ready to be used.
Recipe Notes
- Do not add lemon or vinegar in boiling milk, it may result hard paneer.
- Once lemon or vinegar is added, keep stirring.
- If milk does not curdle add one or half tbsp lemon or vinegar.
- Once curdle, strain immediately.
- Washing of panner 2 times is necessary to remove all sourness of vinegar or lemon.
- Squeeze lightly and place a heavy thing and leave for 1-2 hours, all excessive water should be drained out.
- You may refrigerate in a air tight container for later use.
- Always cut with a sharp knife.
- 1 Liter full cream milk will give aprox 200-250 gm paneer, agin depends on the quality of milk.
- You may use the whey for further curdling of paneer instead of lemon or vinegar. This way you may not be needed to wash paneer.
- You may use the whey in bhatura dough also.
- Click here for more Kitchen tips.
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