Paneer (Calcium Rich Recipe)
by Tarla Dalal
Added to 26 cookbooks
This recipe has been viewed 12945 times
Make your own fresh batch of paneer when time permits and use it in your pasta, sandwiches, desserts, rotis and even rice delicacies.
- Put the milk to boil. When it starts boiling, add the lemon juice. Remove from the heat and stir gently until the milk curdles and bluish water floats on top.
- Strain. Tie the curdled milk in a muslin cloth and hang for at least 2 hours to allow the water to drain out.
- Use as required.
Nutrient values (Abbrv) per serving
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