Anyone have a foolproof recipes for paneer?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
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.