Paneer - Cheese

Is an unaged, acid-set, non-melting farmer cheese by curdling heated milk lemon juice or other food acid. It does not involve rennet as the coagulation thus making it completely lacto-vegetarian and important source of protein for vegetarian Hindus.

Know more: http://en.wikipedia.org/wiki/Paneer

Serving: This recipe makes about 1/4 pound of paneer.

Ingredients:

• Milk - 2 Cups
• Lemon Juice - 3 tbl spn
• Water 3 tbl spn

How to make:

• Heat milk in a wide bottomed vessel on a medium flame, stirring occasionally (every 3 mins)
• When the milk cream is formed on top simmer and turn down the heat in a min
• Mix lemon juice with water to dilute
  
• Slowly add lemon juice to milk and keep stirring as you add
• When all the milk protein is separated, it floats on clear water
  
• Pour this on a muslin cloth and forming a ball let the water drain.
  
• As water drains pour cold water and let that drain as well. This eases squeezing the paneer in the cloth
• Tie the cloth like a ball with paneer inside and squeeze out as much water as possible. You could also place a heavy weight on this ball for about 30 mins to drain the remaining water
• Remove the paneer from cloth, you could also take out any remaining moisture by pressing this paneer between fresh kitchen tissues.
• This paneer could be frozen and used when needed.