|Paneer is a home-made Indian cheese, similar to ricotta cheese but with a drier texture and less salty taste. It is a popular ingredient in many Indian dishes and is an excellent source of protein in many vegetarian meals.|
approx. 200g paneer.
2 litres fresh, whole milk
| ||2 tbsp lemon juice|
1. In a large pan, gently heat the milk to boiling point. (Do not allow the milk to burn or boil over as this will affect the taste of the paneer.)
2. Remove the milk from the heat and gradually stir in the lemon juice. Set aside until the milk forms thick curds with only slightly cloudy whey. Drain the whey.
3. Wrap the curds in a muslin cloth, rinse under the cold tap, squeeze well and leave to drain.
4. Press the wrapped, drained curds between 2 chopping boards or under a weighted plate.