Paneer

Ingredients

1. 1 litre milk
2. 1½ tsp vinegar or ½ tsp lemon juice or citric acid

Method

1. **Boiling the milk

   • Pour the milk into a pan and bring it to a boil on medium heat.

2. **Curdling the milk

   • Once the milk starts boiling, add lemon juice, vinegar, or dissolved citric acid slowly while stirring continuously.
   • If using citric acid, dissolve it in 2 tbsp water before adding.

3. **Resting the curdled milk

   • When the milk curdles completely and whey separates, turn off the heat.
   • Let it rest for about 5 minutes.

4. **Straining the paneer

   • Pour the curdled milk onto a clean cotton or muslin cloth.
   • Gather the cloth and tie it tightly to drain all the whey.

5. **Shaping the paneer

   • Once most of the water is drained, shape the paneer into a rectangular block within the cloth.

6. **Setting the paneer

   • Place the wrapped paneer under a heavy weight for 2–3 hours until firm.
   • After setting, paneer is ready to use.