Paneer

Ingredients

 

2 L milk

4 tablespoons lemon juice

 

Method

 

Heat milk in a pan over medium heat

When boiling add the lemon juice

As the milk curdles the whey will separate

Strain the curdled milk thru clean muslin

Bxs3ring up edges & tie the mu slin

Hang over a container & leave until the water has drained

Transfer the solids to sink (still covered in muslin) & weigh down for 2 – 3 hours

This will produce a block of panner that can be cut into shape.