Paneer is a fresh and delicate
cottage cheese or milky cheese rich in nutrients
made from low fat milk in Nepal and India.
Making it involves long and complicated
procedures. Paneer is made by curdling milk,
tying the residence in cloth and placing
under pressure to solidify. Paneer is versatile
dairy product in its usage because it can
be used to make sweets, snacks or vegetables.
Paneer is a.
Even though making paneer
is difficult, with experience, one gets
better with it. If the first time results
are not good, do not give up, please try
1 liter Milk
1/2 tsp Citric Acid or Lemon (juice)
2 tbsp Water
- Dissolve the citric acid
in water. Bring milk to boil, stirring
continuously. Add the acid solution gradually,
- When the milk curdles fully,
switch off the heat. Cover for 3-4 minutes.
- Drain into a muslin
cloth. Hold pouch under running water.
Press out excess water. Shape and place
cloth under heavy weight required (stone
slab) for 2-3 hours before using as required.