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Paneer Cheese: How To Prepare


12 cups whole milk
2 teaspoon salt
1/4 teaspoon cumin seed, crushed
1/3 cup lemon juice


In a 5.quart Dutch oven bring milk, salt and cumin seed just to boiling; reduce heat. 
Simmer, uncovered, for 5 minutes. 
Remove from heat. 
Stir in lemon juice. 
Let stand 15 minutes.
Line a large strainer or colander with several layers of pure cotton cheesecloth. 

Strain mixture; discard liquid. 
Gently squeeze the cheesecloth to remove as much liquid from the curds as possible. 
Wrap cloth around curds. 
Place wrapped curds in a large strainer or colander and put a weighted bowl on top to help press out any additional liquid. 
Let stand, covered, in the refrigerator for at least 15 hours.
Remove curds. 

Discard liquid. 
Form curds into a flat rectangle or press into a large bowl to shape.
Refrigerate, covered with plastic wrap, until well chilled. 

Store in refrigerator, tightly wrapped, for up to 3 weeks. 
Yields about 1 pound.


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