Method:
- Mix
citric acid & water in a bowl & keep aside. Heat milk until
it boils. When it starts to boil, lower the heat, take some milk separately
in a cup & add the mixer of citric acid & water to it, mix it
& add it to the boiling milk. Stir slowly till the milk starts to
separate into curds. Remove from heat as soon as this happens. If the
curds are not forming, add little more citric acid diluted in water.
When milk curdles up completely, pour it into the cloth, squeeze all
the water & press the cloth under a heavy pan to get rid of the
remaining liquid then hang it to dry for nearly half an hour. Paneer
is ready to use.
Note: Do not tie the paneer in a cloth and press for rosogullas
and rasmalai. Just hold under running water, press out extra water and
knead gently with fingers not palms. Always use freshly made paneer
from cow's milk for best results.
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