1/3 cup fresh lemon juice
Heavy bottom pot
Bring the milk to simmer,scrapping bottom of a pot as you go. When the milk starts to roll over slowly pourin about a 1/4 cup of lemon juice. Keep stirring until curds start to form. Ifthe milk doesn’t separate into clear and light green whey, add more lemon juice1 teaspoon at the time. Juice of one large lemon should be enough to make aclear separation of milk solids and whey but it is always better to be on safeside and have some more juice ready, just in case.
When the whey turns greenremove the curds with slotted spoon into a colander or strainer lined withmuslin.
Let it drain for about 20minutes and then tie up the muslin into a ball and put some weight on top tocompact the cheese. What I did was that I put the bag with cheese in potatoricer (it does have small holes all around) and placed 1 quart jar on top.Perfect fit!
Let the weight compact thepaneer to consistency that you like.
Well, the paneer is done andwhen eaten still warm and fresh with some strawberry jam, it is a heaven!
Next day I did try to shallowfry some slices with little salt and hot sauce and it was delicious!
On this video notice how fastthe milky whey turns into a clear greenish whey with just a tee-spoon of lemonjuice.
This one is interesting thatit shows how to make very smooth paneer. She is using oversized Indian spicegrinder but I am sure that mini-chopper will do same thing.
Very innovative and original wayto use paneer. It is a definite “Must try soon” for me.