Cheesecloth
8 cups whole milk
4 tbsp lemon juice or white vinegar
1 tsp saltoptional
Recipe written by Maisonté Join me on instagram @maisonte_home
LET'S START:
Prepare: Squeeze the lemon juice.
Double the cheesecloth over a colander and place it in the sink.
SECOND:
Combine & boil: Put the milkand salt optional into a saucepan.
Bring to a boil over the medium heat.
Stir often preventing from burning on the bottom.
Lower the heat then add lemon juice and stir it.
The milk will curdle.
And then it will separate. You see yellow water.
Turn off the heat.
THIRD:
Pour, twist, press: Pour the curd into the prepared colander.
Add water into the pan to clean any leftovers into the colander.
Twist the cheesecloth tight and squeeze the water out.
Keep twisting, leaving it on the colander so that water can leave from paneer.
Press it by putting a weight, like a heavy cast iron pot filled with water, on the top of the paneer.
Let it press for 3 hours.
USE IT.
Use it. Ready to use after the 3 hours press. You can wrap it with a plastic wrap and refrigerator until to use.
Paneer is an indian cottage cheese and used in many dishes. Serve it with any curry or use it as dumpling filling.
