Paneer (Cheese)

Course : Curry
Serves: 1
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Ingredients:

1 1/2 pints milk
1/2 teaspoon white vinegar and
1/2 teaspoon lemon juice or
1 cup yogurt
 

Preparation / Directions:

Heat milk and stir constantly to prevent a layer of cream from forming on the top. Remove from heat when it boils and slowly add white vinegar and lemon juice or yogurt. This sours the milk. Strain through a muslin cloth or a double layer of cheese cloth and squeeze out the whey (liquid). Hang to drip dry for 2-3 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 whatever shape you like.


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