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  • 4servings
  • 140minutes
  • 129calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsB2, C
MineralsNatrium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1L (1 3/4 pints) full fat milk

  2. 1 tablespoon natural yoghurt

  3. 1 teaspoon salt

  4. 1 teaspoon sugar

  5. 1 tablespoon fresh lemon juice

Instructions Jump to Ingredients ↑

  1. Combine the milk, yoghurt, salt and sugar in a saucepan. Heat over medium heat, stirring occasionally with a whisk. As the milk is just about to boil (it will bubble at the edges), stir in the lemon juice.

  2. Remove from the heat and pour into a sieve lined with a muslin cloth. Lift the muslin by the four corners and tie them together. Hang the cheese in the muslin over the sink to drain. It will take 30 minutes to 1 hour. Once drained, place the cheese, still in the cloth, into a bowl and refrigerate until ready to use.

  3. If later you want to cut the paneer into firm fingers, use a spoon to press the paneer into the shape of the bowl before refrigerating.

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