Paneer (Soft, crumbly cheese)
Ingredients
8 cups (2 L) 2% milk
½ tsp (2 mL) salt
¼ cup (50 mL) fresh lemon juice
Cheese cloth
Preparation
1. In a large pot combine the milk and the salt. Heat over medium heat until just boiling. Turn the heat down to low and simmer for 3 minutes. Remove from the heat.
2. Add the lemon juice and stir until large chunks form. Line a colander with cheese cloth and pour the milk mixture into the cheese cloth discarding the cloudy white liquid (called whey). Twist the cheese cloth into a ball and squeeze out the liquid.
3. Place the ball back into the colander and place it over a bowl. Cover the ball with a plate and weigh it down with a large tin can. Place in the fridge for at least 4 hours. This will press out the remaining whey.
8 cups (2 L) 2% milk
½ tsp (2 mL) salt
¼ cup (50 mL) fresh lemon juice
Cheese cloth
Preparation
1. In a large pot combine the milk and the salt. Heat over medium heat until just boiling. Turn the heat down to low and simmer for 3 minutes. Remove from the heat.
2. Add the lemon juice and stir until large chunks form. Line a colander with cheese cloth and pour the milk mixture into the cheese cloth discarding the cloudy white liquid (called whey). Twist the cheese cloth into a ball and squeeze out the liquid.
3. Place the ball back into the colander and place it over a bowl. Cover the ball with a plate and weigh it down with a large tin can. Place in the fridge for at least 4 hours. This will press out the remaining whey.