- Muslin cloth
- Large Saucepan
- Large sieve
- 1 cup Yogurt Full fat
- 1 litre Milk Full fat
Curdle the milk
- Bring the milk to a boil and then bring it to a simmer.
- Add the yogurt, continue to simmer for 2-3 minutes. Gently stirring. In this time, you will see the milk curdling and the water separating.
- When the water has stopped separating turn off the flame.
Strain the curd
- Sit a Sieve on a large bowl or deep pan. And then line the Sieve with the Muslin cloth.
- Pour the curdled mixture into the Sieve allowing the Muslin cloth to hold curd.
- Lift the Muslin cloth from it's corners and twist the base, this will tighten the Paneer to force for whey to be released.
- Let it rest in the Sieve, and if possible you can put something heavy on it and allow as much more of the water to be strained out as possible.
- Allowing it to sit like this for 15 minutes will be more than enough.
Prepare the Paneer
- The Paneer should now be a nice firm texture.
- It is ready to be sliced and diced, but if you are going to grate it then you can put it in the fridge to stiffen it up before working with it.
Keep the water (whey) that is being separated from the curd - you can use it as a healthier alternative to water when making other dishes such as dough.
Use 1 and a hald teaspoons lemon juice or cider vinegar per 1 litre of Milk instead of Yogurt