Description

Ingredients: Paneer is made primarily from fresh whole milk. It can also be made from low-fat or skim milk, although whole milk yields a creamier and richer paneer. The acidic agent used for curdling the milk, such as lemon juice or vinegar, is also an essential ingredient. Optionally, salt may be added for flavoring.

Preparation: The process of making paneer begins with heating the milk in a large pot until it reaches a near-boiling temperature. Once hot, an acidic agent such as lemon juice or vinegar is added to the milk, causing it to curdle and separate into curds (solid) and whey (liquid). The curds are then strained through a cheesecloth or muslin cloth to separate them from the whey. The cloth containing the curds is then rinsed with cold water to remove any residual acidic taste.