Recipe - Paneer (Cheese)

1 One half pt Milk
One half teaspoon White vinegar AND
One half teaspoon Lemon juice OR
1 cup Yogurt

Method: Heat milk and stir constantly to prevent a layer of cream from
forming on the top. Remove from heat when it boils and slowly add white
vinegar and lemon juice or yogurt. This sours the milk. Strain through a
muslin cloth or a double layer of cheese cloth and squeeze out the whey
(liquid).

Hang to drip dry for 23 hours (or overnight). Then lay out the cheese in a
rectangle in a tray and place a weight (the more the better, but at least
10 lbs) on it for Three fourths hour.

Cut it into whatever shape you like.

Posted to rec.food.recipes by hz225wu@unidui.uniduisburg.de (Micaela
Pantke) on Thu, 12 Aug 93.