Cheese paneer
Ingredients for Indian cuisine is not always easy to find, but one of them – paneer – easy to do. Paneer is fresh cheese. It is porous and soft to the taste and so perfectly absorbs different tastes and dishes adds a very pleasant texture. Cubes of cheese can be perfectly combined with a sauce of spinach (Paalak paneer) or spicy tomato sauce (Shahi panner). Also there is a wonderful Indian dish in which paneer is cooked along with potatoes, green peas and spices (Aloo matar paneer). In whatever combination you or cooked, the paneer makes the dish delicate and special.


  • Milk

    3 l

  • Lemon juice

    6 Tbsp


1. Pour the milk into a large heavy bottomed pot and bring to a boil, stirring constantly so the milk does not stick to the bottom and sides of the pan.
2. Lemon juice drain.
3. Reduce the heat and pour the lemon juice into the milk. Warm on low heat for a few seconds, stirring, and then fire off.
4. You will see that the milk starts to coagulate. You need to gently shake the pan several times to this process was more active.
5. Set a colander over a saucepan and lay a muslin towel for cheese or gauze, folded in several layers. Strain the curdled milk and drain the whey. Carefully bring the edges of the towel and roll the edges to remove excess liquid.
6. Hang bag of cheese over the sink and let the whey drain for several hours. Then put the bag on a plate or Board, cover with second plate and put on top of some tin cans that the cheese was more compact. Leave at least an hour.
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