HOMEMADE PANEER

1 litre of milk will make around 200 gms of paneer

Ingredients 

• 1litre full cream milk

Salt(a generous pinch) 

• 1lemon ( juice )

• ½ cup of water

• 200 ml of cold water

• Water for rinsing paneer

• Muslin cloth

INSTRUCTIONS

• transfer and heat  milk in a deep pot and allow milk to boil

Let the milk boil for few mins 

• Add salt 

• Mix lemon juice and ½ cup water

Keep flame at the lowest heat 

• Add lemon water and stir gently( can add lemon water in 2 batches) 

• The milk should split ( if it doesn’t, add some more lemon juice)

Once the milk solids separate, remove from heat and add 200 ml of cold water and then strain it through a Muslin cloth

Reserve the liquid to make dough for chapatti etc or add it to soups, curries or  rice while cooking 

• Now dip the paneer (while still in Muslin cloth) in water to remove excess lemon flavour. Do it a few times

Now turn the muslin cloth around to squeeze excess water

• Tie a knot and give it a little shape.

• place it under a weighted object 

• Leave it for 1-2 hours 

• That’s it, your easy homemade paneer is ready 

• Open the muslin cloth and cut into the desired shape

Enjoy

NOTE

• KEEP in the refrigerator in an airtight container with water. Use within  3-4 days.

• You can lightly fry them and keep in the freezer for future use