Paneer

From EatBibek

Paneer is the most common Indian cheese, it is unaged and non-melting.

Usually found in Palak or Spinach.

Ingredients

• 1 litre or 4.2 cups of milk
• 1 1/2 tsp of either vinegar, lemon juice, or citric acid.

Method

• 1. Boil the milk in a pan or karahee.
• 2. When it's boiling add lemon juice,vinegar, or citric acid which ever you are using, while stirring.
• 3. If you are using citric acid, dissolve it in 2-tbsp water before adding.
• 4. When milk fully curdles, turn off the gas,and keep it aside for 5 minutes.
• 5. Pour the mixture on to a cotton/muslin cloth and tie the cloth with a tight knot.
• 6. When all the water is drained from the paneer, shape it into a rectangular block.
• 7. Now place the cloth under heavy weight for 2-3 hours, before using the Paneer.

You can add Paneer to lots of things, such as Spinach(Palak Paneer) or Peas(Mutter Paneer).