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Thursday, August 5, 2010


Whole or 2% milk - 5 cups
Lemon juice - 1 tbsp

Boil the milk on stove or microwave.
As the milk is boiled, add lemon juice and mix it.
Reduce the heat and stir continously until the milk is curdled.
Remove from heat when greenish-yellow whey and curds are separated.
Strain the mixture through a muslin cloth or unused cotton handkerchief which is washed.
Hold it under running water for a minute. Press the excess water.
Hang the muslin for 15-20 minutes so that all the whey is drained out.
Knead the curd so that a smooth ball is obtained.
Wrap in muslin cloth and place block of weight such as a can of milk or couple of books above so as to make paneer for 30- 40 minutes.
Paneer can be now cut into cubes and used as required or store in freezer for longer life.

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