Paneer
Paneer is a fresh, non-melting cheese from South Asia, made by curdling hot milk with an acid (like lemon juice or vinegar). It absorb spices easily and can be used to make curries, momos, pakoras or can be grilled.
It has a mild, milky flavor and a firm, slightly spongy texture similar to extra-firm tofu.
Paneer is a good source of protein and calcium.
30min
Easy
Not spicy
Ingredients
For how many liters?
Ingredient 1
Ingredient 2
Preparation
Line a colander with a piece of damp muslin or cheesecloth and place it over a bowl.
Pour the milk into a saucepan and bring it to a boil over medium heat.
When the milk starts to boil, reduce the heat and gradually add the lemon juice or white vinegar. Stir well for one minute. The milk will curdle and separate from the whey.
Turn off the heat and filter the mixture through the muslin or cheesecloth.
Gather the muslin and wring it out as much as possible.
Place a weight on top (for example, a bowl filled with water). Press lightly and let it drain for 2 to 3 hours.
Unwrap the paneer and place it in the refrigerator in an airtight container.
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