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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put the milk in a heavy-bottomed pan and bring to the boil, stirring to prevent scalding. | 2. Reduce heat and before the foam subsides, add the lemon juice. Gently move a wooden spoon through it in one direction. | 3. After 10-15 seconds, remove from the heat and agitate the milk gently until large lumps of soft curd form. Cover and set aside for 10 minutes. | 4. Line a colander with 3 layer of damp muslin and place in a sink. Pour the mix in gently. Gather up the corners and twist once or twice. | 5. Hold the muslin-wrapped cheese under a stream of luke-warm water for 5-19 seconds. Gently twist the cloth to squeeze out excess whey. | 6. Bind the cloth around the cheese, relace in colander with weight on top and press for 45 minures to 1.5 hours. | 7. The cheese is then ready to eat on it's own or in your fave paneer recipe. Keeps for up to 4 days in the fridge. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
milk	2			297.68	23.3264	15.372	15.9576
lemon juice	50			167.75	52.6125	2.6688	1.83

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.