Ingredients
The following ingredients have 200 Servings
- 1.5 Litre Milk
- 1.5 tbsp Lemon Juice
Instruction
- First measure and keep milk - lemon juice by side. To a heavy bottomed pan / non - stick pan, pour the milk. Then boil the milk in medium flame.
- Stir it now and then to prevent burning at the bottom. When the milk rises, add lemon juice.
- When the milk starts to curdle, switch off the heat immediately. (Don't cook further, otherwise, the paneer turns hard).The curd starts to float on top and the whey water separates. (If it does not get curdled, pour little more lemon juice at regular intervals). Allow it to settle down for a 1 minute. Place a strainer over a wide bowl and line it with a thin cloth/cotton cloth or muslin cloth. Then pour the milk solids.
- Gather the cloth together and gently squeeze the extra whey water. The collected curds are the chenna, which is used to make rasagulla. Pour water over the chenna, rinse it well, to remove the lemon flavour and taste.
- Squeeze again gently to remove the excess water.
- Place the cloth with chenna in a wide plate. Shape them into rectangle / square shape and fold the cloth tightly to get neat shape. Then place a heavy object over the shaped paneer for 1/2 an hour to set. Now open the cloth and the paneer is ready. You can even place the paneer in chilled water for 2 hours to get better texture. Refrigerate it immediately, as it makes the paneer firm and to avoid spoiling.
- Cut it into desired shape and size, when needed. I sliced the paneer the next day, so it was firm and it did not crumble at all.Use this Homemade paneer to prepare kadai paneer recipe.
