Homemade paneer
Paneer is probably one of the most popular Indian dishes. It can be cooked with any gravy to make a delicious side to naan or Rotis. Making paneer from home isn’t as hard as you may think and the results are worth it. There is a world of difference between the fresh homemade paneer and the store-bought one. So once in a while, it is worth going through the effort of making your own paneer.
Ingredients
- Full-fat milk (it must be full fat)
- Lemon juice
Directions
- Bring the milk to a gentle simmer on low heat
- Add the lemon juice and cook the milk for 10 minutes
- Once the milk fat separates from the liquid, strain the cheese through a cheesecloth.
- While the paneer is still relatively warm gently work all the excess moisture out of the paneer.
- Let it sit in the fridge for at least an hour before use.
Wingspan intends for this area to be used to foster healthy, thought-provoking discussion. Comments are expected to adhere to our standards and to be respectful and constructive. As such, we do not permit the use of profanity, foul language, personal attacks, or the use of language that might be interpreted as libelous. Comments are reviewed and must be approved by a moderator to ensure that they meet these standards. Wingspan does not allow anonymous comments and requires the person's first and last name along with a valid email address. The email address will not be displayed but will be used to confirm your comments. To see our full Comment Policy, visit libertywingspan.com/about/
All
WINGSPAN Picks
Reader Picks
Sort: Newest