Anyone have a foolproof recipes for paneer?

  • Posted by: SueP
  • January 6, 2012
  • 1 Comment

1 Comment

Panfusine January 6, 2012
The standard technique for Paneer is to scald whole milk and squeeze the juice of a lime (for about 1 L of milk). the curdled milk is then drained of all the whey (which can be used to make amazingly soft dough for Indian roti) using a double folded cheesecloth. The drained out milk protein is then pressed under a weight to yield Paneer.
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