Ingredients                                                                                                                                                                                                                  (Serves – 4)

  • Full Fat Milk – 2 Liters
  • Lemon Juice Or White Vinegar – 3 Tablespoons                  
  • Water – 3 Tablespoons
  • Ice Cubes – 6

 

Method

  • Pour The Milk Into A Heavy-Bottomed Pot And Bring It To A Gentle Boil Over Medium Heat, Stirring Occasionally To Prevent Burning.
  • Once The Milk Comes To A Boil, Reduce The Heat To Low.
  • Mix Lemon Juice Or Vinegar With Water And Gradually Add It To The Milk While Stirring Gently.
  • Continue Stirring Until The Milk Curdles Completely And The Whey Separates From The Curds.
  • Turn Off The Heat And Add Ice Cubes To Stop Further Cooking. Let It Rest For 5 Minutes.
  • Line A Colander With Muslin Cloth And Strain The Curdled Milk Through It.
  • Rinse The Curds Under Cold Running Water To Remove Any Sour Taste.
  • Gather The Edges Of The Cloth And Squeeze Out Excess Water.
  • Place The Wrapped Paneer Under A Heavy Weight For 30–40 Minutes To Set Firm.
  • Once Set, Remove From The Cloth And Cut Into Desired Shapes. Use Immediately Or Refrigerate For Later Use.

 

Prep Time – 5Mins.                     Cook Time – 20 Mins.                            Total Time – 25 Mins.