Indian Paneer (Cottage Cheese)
cheese, indian
1 see directions
Take one gallon of milk very imp.- bring it to a complete boil once it starts to boil then add at least two or more lemons (juice) it curdles almost immediately ! at this stage the color of the seperated water is pale-greenish - this is the correct sign that the milk has curdled completely now seperate the curdled cheese from the water by passing it through the sieve or better still through a cheesecloth -- (muslin) once you have put it in the cheesecloth you must then tie it up tightly (make it into a ball shape) and hang it so that the rest of the water drains off keep it for 20-30 minutes like this Then take it out of the cloth and flatten it cut cubes of desired size you are now ready to use this as it is or lightly golden fry (in frying handle it carefully lest it fragments) eat it or add it to your desired curried dish. FROM: KARAN SINGH (LZBC22A) Recipe By :
Yield: 1 servings