Paneer (Indian Cheese)

Paneer (Indian Cheese)
Photo by Andy Sewell


  • 8-½ cups milk
  • 2 Tbs. lemon juice

Heat the milk in a pan over a medium heat. When boiling, add the lemon juice. As the milk curdles the whey will separate. Strain the curdled milk through a piece of clean muslin, catching all the solids. Bring up and tie the edges of the muslin to form a pouch around the solids. Do not squeeze th...

View full recipe at Fine Cooking


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