Thursday, January 27, 2011


  • 4 cups Milk
  • 1/2 cup Lemon juice
  • 1/2 cup Water
  • 1 Muslin cloth / Cheese cloth
  • 1 Colander

  1. Dilute the lemon juice by mixing with half cup of water and keep aside.
  2. Now boil the milk in large heavy bottomed pan sirring continuously to prevent the skin forming at the top.
  3. When it comes to a boil reduce the flame and add the lemon juice.
  4. Now increase the flame and keep stirring gently.
  5. The milk will start to curdle leaving a greenish water called whey.
  6. Remove from heat. Leave it covered for 15 mins.
  7. When firm curd is formed strain it through the muslin cloth or cheese cloth placed on over a colander.
  8. Now run fresh water to it and rinse well so that the sourness of lemon juice is also washed away.
  9. Now squeeze the curd by holding the ends of the cloth, so that all the whey is removed.
  10. Remove the curd which is now called the paneer.
  11. Place this paneer on a clean flat surface and knead it to a smooth dough.
  12. If  the paneer is too crumbly add 1 tsp of water and knead well.
  13. The paneer is ready.
  1. To make panner into cubes, then place some heavy plates on the paneer.
  2. The water will be released and a firm paneer is formed.
  3. Cut into desired shapes and us it in different recipes.
  4. Refrigerate it and use when required.

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...