Ingredients
- 3 liters milk
- 6 tablespoons lemon juice or vinegar
Make it step by step
- Bring milk to a boil in a large pan.
- Just before the milk starts to boil, add the lemon juice or vinegar to coagulate the milk.
- Pour the coagulated milk through a cheese cloth to discard most of the water within.
- Press the water out firmly and place a weight on top of the paneer.
- Allow to rest and harden for 2–3 hours in the refrigerator.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Wikibooks Cookbook by Wikibooks contributors, under CC BY-SA 4.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.