Paneer, often used in Indian cooking, is fresh, unripened cheese made by curdling whole milk to separate the curds from the whey. If you can't find it, here's how easy it is to make your own.
- Portion size 500 servings
- Credits : Canadian Living Magazine: December 2008
- 12 cups homogenized milk
- 1 cup lemon juice
- 1/4 teaspoon salt
MethodIn large saucepan, bring milk to boil; remove from heat. Add lemon juice; stir until milk curdles and separates into spongy white chunks (curds) and greenish milky water (whey). Stir in salt.
Pour into double cheesecloth–lined strainer set over bowl. Let stand until most of the liquid has drained off. Fold cheesecloth over top; weigh down with plate and full 28-oz (796 mL) can. Refrigerate for 8 hours or for up to 24 hours. Remove cheesecloth. (Make-ahead: Refrigerate in airtight container for up to 5 days.)