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How to make paneer

Another great way to use it up is to use it instead of lemon juice, vinegar, or buttermilk to curdle milk next time you make paneer.
The prep time of 60 minutes is the time which paneer takes to set after the milk is curdled.
Once it boils turn OFF THE stove, add a teaspoon of lemon juice.Let it strain for 5 minutes.If you forget to turn off the stove then you will get hard paneer.Rule OF thumb TO good paneer IS boil stir- strain.Setting time is very important in getting the perfect paneer so keeping in fridge before cutting into cubes gives neat pieces.Share This Recipe 310 Recommended Recipes.Stir- Once boiled immediately stir in food acids.I used my mortar and pestle.Use of food acid: never use too much lemon juice or vinegar to curdle the milk.I used cows milk so had to simmer for a while before I added curd as cows milk is little watery.

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Ingredients 4 cups OR 1 Litre of Full cream milk 1/8 cup OR 2 Tablespoon of vinegar.
Strain As soon as it curdles take it off the gas and strain.
14) Look how firm they are yet soft.
Method: Boil milk for 5mins(Simmer it).Paneer made with citric acid has a very clean milky flavor.Turn the heat on medium and let the milk come to a boil.Even a paneer burji can make your breakfast more lively.Add 1 teaspoon at a time and add more only if it doesn't curdle by the amount you added before.The homemade paneer can be frozen for up to a month before use.Wash paneer under cold water to get rid of vinegar/lemon juice taste.Better the quality of milk better the end product will.