Ingredients:
Milk - 1 ltr
Lemon Juice - 1/2 tsp
Water - 1/2 cup
Method:
Bring the milk to boil, while doing so warm the water and after removing from fire add the lemon juice to it. When the milk comes to a boil, pour the lemon juice to it and sim the stove. Keep stirring constantly, to ensue that the entire milk is curdled. Remove from fire and let it cool. Strain through a clean muslin cloth. Keep the muslin cloth under running water and then squeeze out the remaining water. Hang the cloth so that all the Whey drains out. Donot throw the whey. It is rich in proteins. It could be used to make gravies or can also be added instead of wate while making Chappatis.
When you feel that all the water have come off then place the muslin cloth in a plate and keep a heavy weight over it. After 2 to 3 hours it can be removed and sliced. Refrigerate it and use it whenever needed. Make sure you dont store the Paneer more than a week.
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