Paneer from India
Paneer from India is a recipe with fresh ingredients in the herb category. Try this and other recipes from Spoonsparrow!
Ingredients
- 2 l fresh whole milk
- 75 ml lemon juice
Instructions
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1.
Heat the milk slowly over medium heat in a large pot, stirring until it comes to a gentle boil. Stir in the lemon juice; remove from the stove once the yellow whey separates from the white curds. If this does not happen after a few minutes, add a little more lemon juice. Pour the curds through a fine sieve and rinse with cold water for about 1 minute, loosening them with a spoon. Drain well. Transfer the curds to a sieve lined with a muslin cloth, twist the cloth and press firmly to squeeze out as much liquid as possible. Place the cloth with the curds in a shallow dish, open it and press the curd tightly into the dish (the curd should be about 2 cm high). Fold the cloth over again and place a cutting board or similar on top. To firm the paneer, put something heavy on it, such as canned goods. Refrigerate overnight.
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2.
On the next day, release the paneer from the cloth and cut into pieces. Use it, for example, in Palak Paneer (Indian spinach with cheese).
