paneer (Indian Cottage Cheese)
Ingredients
Method
Step 1: In a pan bring milk to boil, stirring occasionally to prevent skin from forming on top. Add lemon juice and stir till milk curdles (curds separate from whey).Step 2: Remove pan from heat. Place muslin cloth over bowl.
Step 3: Pour curdled milk into muslin and strain. Gather up corners of muslin and tie about 5 cms.
Step 4: Above curds. Hang this bag for about 1/2 hour.
Step 5: Gently squeeze bag and place between two plate.
Step 6: Please on top plate about 2 1/4 kgs heavy object (saucepan filled with water) for about 2 hours until paneer layer is 1 cm thick
Step 7: Remove weight untie cloth bag and remove.
Step 8: Cut as desired or as per receipe requirement
Step 9: Cover, refrigerate before using. COTTAGE CHEESE = PANEER
Step 10: Paneer can be made a week ahead keep, covered in refrigerator.