Paneer
Serving Size:8|Prep Time:5minutes|Cook Time:20minutes
Directions
  1. Heat the milk in a large pot over medium high heat. Stir often and bring to a boil.
  2. Reduce the heat to low and slowly add the lemon juice while stirring the hot milk. Cook for 15 seconds and remove from the heat.
  3. Stir gently until large curds form.
  4. Let stand for 10 minutes. When the curds have settled below the whey they can be drained.
  5. To drain the curds ladle them into a colander lined with cheesecloth which has been placed in a sink. Once the whey has been drained from the curds tie the cheesecloth at the top. Rinse the curds through the cheesecloth with lukewarm water for 15 seconds. Gently squeeze out any extra whey.
  6. Place the curds in the cheesecloth back in the colander with the knotted top off to the side. Place the colander in a bowl and put a weight on top of the curds. Put into a refrigerator under the weight for two hours. After two hours remove from the refrigerator, remove the weights and unwrap cheese. Use immediately or store in the refrigerator for up to 2 weeks.
Chef’s Narrative
A firm, mild cheese which easily absorbs the flavors of the seasonings it is cooked with.
Recipe Substitutions
Ingredients
  • 1/2gallon Lulubelle’s™ Creamery whole milk,
  • 1/4cuplemon juice
Allergens