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Paneer
Serves: 2
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INGREDIENTS:
1 litre milk
½ teaspoon lemon juice or citric acid
METHOD:
Boil the milk in a pan
When it’s boiling add lemon juice or citric acid, whichever
you are using, and keep stirring
If citric acid is being used, dissolve it in 2 tablespoons of water
before adding
When milk solids form, turn off the heat and rest off the heat
for 5 minutes
Pour it onto a cotton/muslin cloth and tie tightly
When all the water has drained from the paneer, shape it into
a rectangular block
Place the cloth under a heavy weight for 2-3 hours before
using the paneer
Note: Do not throw away the leftover water as it can be used for
kneading chapati or paratha dough.
77 jain cuisine