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Paneer
Preparation info
- Yield:
24-36
quenelles, depending on size, enough for 12 servings, 2 to 3 pieces for each serving - Difficulty
Easy
Appears in
Published 2009
Ingredients
| Lb | Oz | Grams | Each | Name of ingredie |
Method
- In a large deep saucepan, cook the milk and lemon juice, stirring constantly with a wooden spoon until the curds rise to the top of the pot.
- Using a ladle, scoop the curds into a cheesecloth-lined sieve, set over a bowl.
- Squeeze cheesecloth to remove excess liquid. (The resulting liquid is called whey, which may be used as an enrichment in yeast breads,