Producer: Peuli Bakshi
– 1 liter of milk (preferably full-fat milk) – 2-3 tablespoons of lemon juice or white vinegar – Water – Cheesecloth or a clean muslin cloth – Colander
Pour the milk into a large, heavy-bottomed pan and bring it to a boil over medium heat, stirring occasionally to prevent it from sticking to the bottom of the pan.
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Once the milk comes to a boil, reduce the heat to low and add the lemon juice or white vinegar. Stir gently.
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Continue to simmer for a few more minutes until the separation is complete, and the whey (liquid) looks greenish-yellow. Turn off the heat.
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Place a cheesecloth or muslin cloth over a colander and set the colander in your sink. Carefully pour the curdled milk, allowing the whey to drain into the bowl or sink.
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To remove the lemony or vinegary taste, you can rinse the curds with cold water briefly.
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Place the bundle on a plate and press it down with a heavy object (like a cast iron skillet) to shape it into a flat disc. Leave it pressed for about 2-3 hours.
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Unwrap the paneer, and it's ready to be used in your favorite recipes. Cut it into cubes or slices as needed.
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