Ingredients:
1 litre milk, 2 tsp lemon juice or vinegar or yoghurt.
Heat the milk and bring to a boil. (It is advisable to use good quality milk. Full cream milk yields excellent results. I use 3.6 or 4, sometimes even 6.) Stir occasionally so that the skin does not form on the surface. Once the milk rises, add the lemon juice or vinegar or curd. The milk should begin to curdle. If the milk has not yet begun to curdle than add one more teaspoon. Stir the milk when it is curdling so that the curdled milk does not stick to the base of the pan.
Immediately in muslin, cheesecloth or cotton kitchen napkin, drain the curdled milk. Keep a bowl or pan beneath the cheese cloth. The collected whey can be added to rice or veggies. You can also cool it and water your home or garden plants. Bring the muslin or napkin together. Whilst doing so you will also squeeze the curdled milk. Take a plate and keep the muslin with the curdled milk on it. Place a heavy weight on top of it. I used a pan filled with 2 – 3 litres of water. After 30-40 minutes the paneer will be ready. You can also refrigerate the paneer. Keep it in an air tight container or immerse the paneer block in a bowl of water and keep in the fridge. Paneer stays fresh for 3-4 days.
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