Paneer (Panir)

1. 1

   Boil water in a large pot, then add milk.

2. 2

   Bring to a full foaming boil, stirring to prevent sticking.

3. 3

   Lower heat, the add lemon juice stirring constantly.

4. 4

   Soft curds should appear in 10-15 seconds, separating from the light yellow, clear whey.

5. 5

   Remove from heat and allow to stand 5-6 minutes.

6. 6

   Line a colander with finely woven tea towels (not cheesecloth!).

7. 7

   Use a slotted spoon to remove the curds from the pot and into the towel-lined colander. Use fine strainer to get the smallest remainders.

8. 8

   Gather the corners of the towels and twist into a tight ball.

9. 9

   Put a weight (heavy pan?) on top of the ball and let it rest 10 minutes.

10. 10

    Unwrap and use in recipe or wrap in plastic and refrigerate.

* Per serving · 4 servings · Values may vary.

No additional tips available.