In GUJRATI
How to Make Paneer
 Ingredients:

1-teaspoon citric acid
1/2-cup water
Milk (nearly 2 liters)

Paneer Curdles

Drain in cloth

Ready Paneer

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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