India

Homemade Paneer

Milk is curdled with lemon juice or vinegar, drained and pressed, then chilled into firm fresh cheese. The source divides the batch into 4 servings; chilling takes 2–3 hours.

4 servings · Easy

Homemade Paneer

Fresh paneer is made in Indian households and in sweet shops every morning, because it does not keep long and is used in everything from snacks to curries. Milk is brought just short of boiling, then a little acid is added and the curds are gathered and squeezed under weight. The whey that comes away is not waste either, since it becomes kadhi and drinks.

Ingredients

  • milk3 l
  • lemon juice or vinegar6 tablespoons

Directions

  1. 1

    Heat the milk in a large pan until it is about to boil.

  2. 2

    Just before boiling, add the lemon juice or vinegar so that curds form.

  3. 3

    Pour the curdled milk through cheesecloth to drain most of the whey, taking care with the hot liquid.

  4. 4

    Press out the remaining liquid and place a weight on the wrapped curds.

  5. 5

    Refrigerate for 2–3 hours until the paneer firms up.

Source: Wikibooks Cookbook (English) · CC BY-SA 4.0; English normalized and Chinese translation added by WorldBite.