Heather Parrish Maliakal
Featured Pinch Tips Video
- 8 c
- whole milk
- 1/4 c
- lemon juice
1Mix lemon juice in 1/2 cup hot water and put aside.
2Boil the milk in a heavy bottomed pan over medium heat, stirring occasionally, making sure not to burn bottom.
3Just as the milk starts to boil, add lemon/water mix gradually and stir gently. You will see the curd will start to separate from the whey. Remove from heat.
4Once the milk fat and whey have separated, drain using a stainer lined with cheese cloth.
5Wrap and rinse with cold water. This is very important! If you skip rinsing, your paneer will taste like lemons :(
6Knead paneer enough to make smooth.
7Wrap tightly and press with a heavy pan/pot for 1 hour. Longer for firmer cheese.
8Next put into refrigerator and chill until you're ready to fry it.