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LOCATION: Recipes >> Indian >> Paneer 01

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Paneer

1/2 gallon milk
5 tablespoons strained lemon juice

In a 1-gallon pot, heat milk on high heat, stirring occasionally,
making sure that the milk is not sticking to the bottom of the pan.
Bring to a boil. Lower heat and add lemon juice.

Stir gently around the sides of the pan until all the milk has
separated into curds and whey. (You may need to add more lemon
juice.) The liquid should be clear. If not, add more lemon juice.
Turn off heat. In a colander, place cheesecloth and strain curd.
(Whey can be used in soups.) Rinse curd with cold water.

Gather up sides of cheesecloth and twist to seal the curd tightly
inside. Put something heavy on top of the curd to press it. Keep
the weight on from 15 minutes to 2 hours, to desired texture.

Cut paneer into cubes or crumble.

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