Bring the milk to
the boil. Add the lemon juice so that the milk
separates into curds and whey.
Add a little more if necessary to
achieve this. Leave to set for 5
minutes. Line a strainer with a
muslin (cheesecloth) cloth and
strain the milk.
Reserve the whey to
use in curries instead of water to add
extra
flavor and minerals. Squeeze the excess
whey out of the curd and fold the cloth
around the paneer to form a square about
10 cm/4 in.
Place the paneer
on an upturned plate and place a heavy weight on top
to squeeze out excess whey. Leave for about 4 hours
to set.
Indian
Food Recipes - Paneer Recipe