Homemade Paneer
By Varun Shukla
Ingredients
• 10 C cow’s milk
• 1 C yogurt
Preparation
1. Boil milk in a thick bottomed vessel. Keep stirring the
milk. When milk starts boiling, add yogurt. After sometime, the
curds will coagulate and separate from the watery whey.
2. Transfer the curds and watery whey to the muslin or
cheesecloth. Tie the cloth tightly and hang it. When all the water
is drained, transfer the drained curds to a plate. Now your paneer
is ready to use.
