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Fresh Indian Cheese Recipe
15Sep2008 Filed under: Recipes Author: dankyPaneer
Active time: 10 min Start to finish: 1 1/2 hr
Makes about 3/4 lb.
INGREDIENTS
DIRECTIONS
Bring milk to a full boil in a 6-quart heavy pot, stirring occasionally. Reduce heat to low and slowly stir in lemon juice. Cook until milk begins to separate, 1 to 2 minutes. Remove pot from heat and let milk stand 10 minutes.
Pour mixture into a colander lined with a triple layer of cheesecloth. Rinse cheese curds under gently running lukewarm water. Gather up edges of cheesecloth, twisting gently to squeeze out as much water as possible, and transfer cheese in cheesecloth to a bowl, flattening into a disk. Weight cheese with a bowl filled with water or a large can. Let paneer stand at room temperature 1 hour, or until firm, and pour off any liquid that has accumulated in bowl.Cooks’ note:
• Paneer keeps, wrapped well in plastic wrap and chilled, 3 days.
Vickie
September 15th, 2008 at 11:06 am
Hi,
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- The tastiest organic Italian soup for fall weather
- Gelato to chill for
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