Fresh paneer

Fresh paneer

By
From
I Love Curry
Makes
160 g
Photographer
Jonathan Gregson

Ingredients

Quantity Ingredient
1 litre whole milk
3 tablespoons lemon juice, plus more if needed

Method

  1. Bring the milk to a boil in a heavy-based saucepan. Once the milk starts to rise up in the pan, stir in the lemon juice. Keep stirring until the milk splits, adding more lemon if it doesn’t; the curds will eventually separate from the watery whey. Remove from the heat and pour into a muslin-lined sieve to drain off the water. Rinse the paneer in cold water. Make a little bundle of the paneer in the muslin, twist the open ends of the muslin together to form a round cheese, place on a work top and top with a heavy weight (I use a saucepan filled with water). Leave for 15 minutes (I put it in or near my sink, so the curds can drain away down the plug hole), then remove the weight. Use immediately, or cover with damp muslin or kitchen paper and keep in the fridge for a day.
Tags:
curry
India
Indian
Asian
I
Love
Curry
Anjum
Anand
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