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Paneer

Ingredients:

Method:

Bring the milk to a boil gradually. Add the lemon juice slowly, even as you stirthe milk continuously. Keep stirring until milk curdles. After the ingredients cool down to room temperature, strain through a muslin-lined sieve. After seperating the whey(the watery part of ingredients), keep the curd(paneer) pressed down with a flat weight for at least an hour. Cut in to rectangular pieces of desired size.


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