Paneer is a by-product of milk and is surprisingly easy to make if you follow these simple steps. Fresh Paneer can be added to a variety of vegetables to make a curry.
1.5 litre full cream milk (I used organic milk)
3 tablespoons lemon juice
1. Put the milk to boil. When it starts boiling, lower the heat completely.
2. Add 2 tablespoons of lemon juice and watch the milk curdling. Switch off the heat and add the third teaspoon if you will it’s necessary. I needed the third tablespoon.
3. Take a muslin cloth and lay it over a colander. If you wish to use the whey for any recipes, then put the colander on top of a saucepan to collect it. Drain the milk on muslin cloth and run this under the tap so that no traces of lemon remain in the paneer. Allow it to drain for about 5 minutes.
Tip: At this stage, you can add herbs like grated ginger to the mixture to add flavour to your paneer.
4. Your Home made Paneer is now ready. If you want solid Home made Paneer, put some weight on the drained paneer and leave it on for an hour. Cut it into cubes and use it when required. You can also freeze the Home made Paneercubes.
5. Cut it into cubes and use it when required. You can also freeze the paneer cubes.
Tip: You can also use vinegar or citric acid crystals instead of lemon juice.
Makes: About 190 gms of paneer.
Preparation time: 45 minutes