- Milk – half litre
- Lime juice – one lime (depends up on the sourness)
In a sauce pan, add milk. Once the milk starts boiling, add lime juice and turn heat low. You should immediately see milk curdling. If not, add some more lime juice until it begins to curdle.
Remove from the heat and pour into a cheese cloth lined colander.
Gently wash under cold water to remove sour taste. Squeeze excess water and place some heavy weight on it to drain water. (It will take less than 10 mins).
Paneer is ready. Wrap the paneer into a desired shape ( round or rectangle) and refrigerate to make it longlasting and firm. Now you can cut it into cubes if needed.
15 to 20 mins. Setting time – two to four hours.
Wrap it in a plastic wrap and store in freezer (not refrigerator). Good for three to five days.
Tip: It’ll stay fresh longer if packed in smaller quantities.
Tip: When you want to use the frozen paneer, first defrost to room temperature then put it in hot water and cover it for 2-3 mins. This makes it soft.