Paneer
Equipment
- Pan
- Strainer
- Muslin cloth
- Container
Ingredients
- 2 litres Milk (8½ cups)
- 2 tablespoons lemon juice
Instructions
- Heat the milk in a pan over a medium heat.
- When boiling, add the lemon juice.
- As the milk curdles, the whey will separate.
- Strain the curdled milk through a piece of clean muslin, catching all the solids.
- Bring up and tie the edges of the muslin to form a pouch around the solids.
- Do not squeeze the muslin.
- Hang the pouch over a container and leave until all the water has been drained.
- Transfer the solids, still covered with muslin to the sink and weigh down for 2-3 hours to produce a block of paneer that can be cut to the desired shape
Nutrition
Serving: 750gSodium: 1mgCalcium: 1mgVitamin C: 1mgVitamin A: 1IUSugar: 1gFiber: 1gPotassium: 1mgCholesterol: 1mgCalories: 1kcalSaturated Fat: 1gFat: 1gProtein: 1gCarbohydrates: 1gIron: 1mg
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