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Paneer (Indian Cottage Cheese)
Ingredients
Full Cream Milk - 1 litre
Lemons - 2
A heavy bottomed vessel
Muslin cloth or a fine thin cloth or a seive
Method Of Preparation
1. Cut the lemons into half and Squeeze the juice in a cup.
2. Take 1 litre milk in a heavy bottomed vessel and bring it to boil.
3. Now reduce the flame to low, and let the boiling milk simmer for around 3-5 minutes
4. Very slowly start pouring the juice of lemons into the simmering milk while at the same time stirring it in at very leisurely pace with a spoon.
5. As soon as the lemon juice is added the milk will start to seperate (split). Continue to stir very gently while adding the lime juice.
5. Continue the slow stirring till the milk is curdled and a pale yellow transparent water is left behind.( add more lemon if required ).
6.The curds should now form a large mass at the bottom of the vessel.When it does so, stop stirring and take the pan off the heat.
7. Now strain the curds using a fine muslin cloth or a sieve to separate the whey from the curd mass.
8. Hang this cloth for about 1 hour to drain all the excess water. If you are using a sieve let the curds stand in the seive for an hour till water is further released from the curds without pressing.
9. This lump of curdled milk in the cloth/seive is paneer which can be cut into pieces and used in any dish as per requirement.
10. Around 250 gms of paneer is made from 1 litre of milk.
Enjoy !
-tazz
Ingredients
Full Cream Milk - 1 litre
Lemons - 2
A heavy bottomed vessel
Muslin cloth or a fine thin cloth or a seive
Method Of Preparation
1. Cut the lemons into half and Squeeze the juice in a cup.
2. Take 1 litre milk in a heavy bottomed vessel and bring it to boil.
3. Now reduce the flame to low, and let the boiling milk simmer for around 3-5 minutes
4. Very slowly start pouring the juice of lemons into the simmering milk while at the same time stirring it in at very leisurely pace with a spoon.
5. As soon as the lemon juice is added the milk will start to seperate (split). Continue to stir very gently while adding the lime juice.
5. Continue the slow stirring till the milk is curdled and a pale yellow transparent water is left behind.( add more lemon if required ).
6.The curds should now form a large mass at the bottom of the vessel.When it does so, stop stirring and take the pan off the heat.
7. Now strain the curds using a fine muslin cloth or a sieve to separate the whey from the curd mass.
8. Hang this cloth for about 1 hour to drain all the excess water. If you are using a sieve let the curds stand in the seive for an hour till water is further released from the curds without pressing.
9. This lump of curdled milk in the cloth/seive is paneer which can be cut into pieces and used in any dish as per requirement.
10. Around 250 gms of paneer is made from 1 litre of milk.
Enjoy !
-tazz
z 
Tazz bhai....thankz a lot.... next time u hav to make it for me... ee recipe matram pora...haha 
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