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Homemade Paneer

Paneer is a fresh curd cheese of Indian origin made by curdling milk with an acid and pressing out the water and whey.

Source and licence

"Homemade Paneer" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Homemade_Paneer, revision 4600837), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Homemade_Paneer&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4600837

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

India. Associated with India by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Bring milk to a boil in a large pan.
  2. Just before the milk starts to boil, add the lemon juice or vinegar to coagulate the milk.
  3. Pour the coagulated milk through a cheese cloth to discard most of the water within.
  4. Press the water out firmly and place a weight on top of the paneer.
  5. Allow to rest and harden for 2–3 hours in the refrigerator.