The Complete Ayurvedic Cookbook - The Eumundi Medicine Man

60BIngredients:
Un-homogenised organic milk 2-4 litre
Juice of lemons
36BPANEER
37BInstant fresh light cheese
Essential Additions
38BBring the milk to the boil in a thick-bottomed pot. Add the lemon juice slowly.
The 3 mistakes you can make are as follows,
1.The milk is not close enough to boiling
2.Too much lemon juice added
3.You guessed it, the milk boils over
But Paneer is worth every moment!
Add the lemon juice little by little; as the curds forms do not stir them vigorously, a
gentle movement is all that is required. Add enough lemon juice to form curds, and
to turn the remaining liquid or whey clear green.
Sing a song and take your time. Remove the curds with a slotted spoon or sieve and
place into a colander, let sit.
Later when cooled, bottle the whey for storage in the fridge for up to a week. Whey
is the greatest stock on earth, fabulous in soups and vegies, breads and pancakes.
Paneer can be eaten in many ways, fresh in salads, dry fried, deep-fried or as a
Pakorah. Deep fried curd will dress up any dish, or throw it into your soups or wet
vegies. Curd in your pasta dishes, pizza or lasagne will make commercial cheese
(which is generally used) appear quite inferior. Curd will last a week covered in the
fridge.
Fried Paneer with rice, asparagus and date sauce.
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