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Anyone have a foolproof recipes for paneer?

asked by SueP over 5 years ago
1 answer 1123 views
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added over 5 years ago

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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