Panýr is a traditional Indian cheese that has an irreplaceable place in Indian cuisine
How to make Indian paneer cheese?
- 1 liter of milk
- half a teaspoon of citric acid (or 4 teaspoons of lemon juice)
- 2 tablespoons of water
Dissolve the citric acid in a little water. Bring the milk to a boil and mix the dissolved citric acid into it. As soon as the white curd starts to separate from the yellow whey, we turn it off and leave it covered for 6 minutes. Then we strain the milk through a cloth, the whey drains away and the cheese remains in the cloth, we tie the cloth at the top and let it drain in a suitable place. After pressing, the cheese can be put back into the whey, which is salted. The cheese in this salty whey will last for about 14 days.
