Cooking Instructions
- 1
Take two liters full cream milk in a steel pan and keep for boiling
- 2
Let it boil. Keep stirring. Meanwhile keep lemon juice ready in a small bowl
- 3
Once milk is boiled add lemon juice to it and switch off the flame
- 4
Slowly you will see milk will start changing into chenna. Lemon juice helps in curdling milk
- 5
Add some cold water to it. This will stop it's further cooking
- 6
Water will separate from the chenna. Now keep a muslin cloth over a container and sieve the mix
- 7
Pour all the contents carefully in the muslin cloth
- 8
Tie the muslin cloth nicely and wash the chenna under running water. This will help in removing the sourness of lemon juice.
- 9
Now keep the tied potli of chenna over a turned up plate and place some heavyweight on it so that excess water drains out slowly. Keep like this for nearly 2 hours
- 10
After two hours you will get a slab of paneer
- 11
Cut it into the required size pieces and use it in cooking. Homemade soft and hygienically prepared paneer is ready.
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