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    Paneer (Indian Cottage Cheese)


    Source of Recipe


    Sanjiv Singh

    List of Ingredients




    1 1/2 pints whole milk
    1/2 teaspoon lemon juice or white vinegar

    Recipe



    Paneer is used much the same way as tofu is. It can be shaped and flavored in many different ways. Heat milk ad stir constantly to prevent skin from forming on the top. When it boils, remove from fire and add the vinegar/lemon juice slowly. Strain through a muslin cloth or a double layer of cheese cloth and squeeze out the whey (liquid). Hang to drip dry for 2 or 3 hours (or overnight). Then lay out the cheese in a rectangle in a tray and place a weight (the more the better, but at least 10 lbs.) on it for 3/4 hour. Cut it into 1 inch cubes.

 

 

 

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