How to make Panner?

Paneer is more favorite with North Indians, paneer also known as cottage cheese, has a delicate milky flavor and is used all over India to make delicious dishes ranging from curries to desserts. When used to make desserts it gives a rich and creamy flavor.

Paneer can be bought at the supermarket or can be made at home quite easily. This recipe yields enough paneer to serve 2 people.

Ingredients

• 1L or 4C Whole milk
• 3-4 tbsp lemon juice

Method
1. Bring the milk to boil and turn off the heat.

2. Add 1tsp lemon juice at a time and keep stirring. The curd starts separating from watery whey.

3. Let curd and whey to cool for about half an hour until it reaches temperature easy to handle.

4. Strain using muslin cloth.

5. Rinse the curd with fresh cold water.

6. Wrap the muslin cloth around the cheese and squeeze firmly. The firmness of the paneer/cheese depends upon how hard you squeeze.

7. Now come how to shape the paneer/cheese into a block,

8. Tie a knot on muslin cloth so that the paneer can not escape from it

9. Put a cutting board or something heavy and flat on top of the paneer to force as much water out and make a firmer block

10. Place something heavy like a pile of books or a brick on top of cutting board.

11. The longer you press, the firmer it gets.

Avoid the following potholes while making paneer/cheese

1. The milk should be brought to boil before adding the acid otherwise it can turn out a mess all around your gas.

2. Avoid copper or aluminium utensils to boil the milk as the milk may get burnt at bottom.

3. Fat free or skim milk does not give the desired results.