yields 200-230 grams
- 500 ml full fat milk
- 1/2 cup yogurt
- Medium-sized pot
- Large sieve
- Large bowl
- Muslin or cheesecloth
- Weights, like a mortar
- Storage container
- Line the sieve with muslin or cheesecloth and place it over the bowl.
- Pour the milk into the pot and bring to the boil. Stir frequently to ensure it doesn’t scorch at the bottom.
- Once the milk has come to the boil, turn off the heat, move the pot away from the heat source and add the yogurt. You will notice the whey water separating from the curds. Let it stand for 3-4 minutes. (note: if the milk hasn’t separated, add a little more yogurt to help it along.)
For a soft-set (won't hold its shape):
- Pour the mixture into the lined sieve and tie the ends of the cloth together. Retain the whey collected in the bowl. Don't press down or squeeze the paneer. Let it drain for 5 minutes.
- Use immediately or transfer the paneer to your storage container and top with the collected whey. Can be refrigerated for up to 2 days. Drain before using.
For a hard-set (to be able to cut into cubes):
- Pour the mixture into the lined sieve and tie the ends of the cloth together. Drain for 10 minutes squeezing out the excess whey with your hands to help it along.
- Transfer the cheesecloth to a plate and flatten it out to a rough square with your hands. Weigh the cloth down with something heavy like a mortar and set it aside for a further 15 minutes. Cut into cubes. Can be kept refrigerated for up to 2 days.
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