Ingredients
1 ltr full-fat milk / full cream milk
2 tblsp vinegar / or lemon juice
Materials required:
Thin muslin cloth or cotton napkin
Some bowls and a heavyweight
Procedure
Boil milk in a heavy saucepan on a medium-low flame
Stir occasionally to prevent from burning and forming cream/malai on top of the milk
Meanwhile, take a bowl and place one strainer on the pan, line the strainer with a clean muslin cloth or cotton napkin
You can line the pan directly with the cloth
Once the milk comes to boil, simmer the flame and pour one tblsp vinegar or lemon juice
Stir continuously till the milk curdles, keeping the flame on low
You can add some more vinegar to coagulate the milk and water separate completely
Once the milk curdles completely don't boil it more. Remove immediately from the flame and strain it
Switch off the flame and immediately pour the entire mixture in the strainer lined with a muslin cloth
Carefully gather the edges of the muslin cloth as the coagulated milk mixture will be very hot
Immediately run some cold water on the gathered muslin all over
Gather muslin cloth edges tightly and place them back on the strainer, keeping them on a plate
Keep some heavy weight on top of the muslin for 20- 25 minutes
Paneer will set after 30 minutes, cut it into cubes.
Always immerse the paneer cubes in some fresh water, in a container, close with a lid and store in the fridge.
The paneer stays fresh for 2-3 days in the fridge.
Soak the paneer in warm water, once you remove it from the fridge before you use it in making many dishes.
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