
Ingredients–
- 1.5 litres whole milk
- 3 tbsp white vinegar/lime juice
Method –
- Bring the milk to a rolling boil
- Turn off the heat
- Add vinegar/lime juice
- Stir until the whey separates and you can see the curds
- Put a strainer in a large bowl
- Put a cheesecloth over the strainer
- Pour the liquid over the strainer
- The curds will be collected in the cheesecloth and the whey will drain out
- Gather the sides of the cheesecloth together, press the paneer gently and hang to completely drain out the water
- Leave it hanging for about 30 minutes
- Then refrigerate the paneer for a least 1 hour before cutting into cubes
Note – 1.5 litres of milk will yield approximately 300 gm of paneer