in India

Paneer

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Ingredients for 1 servings:

  • 3 liters of milk
  • 6 tbsp lemon juice or vinegar

Instructions

Working time approx. 1 hour; Rest period approx. 1 day; Total time approx. 1 day 1 hour

Sliced ​​yogurt from India

Heat the milk in a saucepan. Just before it boils, add the lemon or vinegar. Stir briefly but well to allow the milk to curdle. Meanwhile, line a fine sieve with the linen cloth (e.g. diaper, napkin, tea towel). Once the milk has curdled, pour it through the lined sieve. Allow all the whey to drain off. Wrap the remaining curds tightly in the cloth. Squeeze well. Place in a bowl. Place an upturned plate on top and weigh it down heavily. Place in the refrigerator for around 24 hours, until it has formed a solid block. You can now cut or grate it.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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