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| How to make Paneer |
Milk 2 liter
Salt 1 tbsp
Curd ½ kg
Method
Heat milk, add in the whisked salt and curd and let cook till it separates. Then strain in a wet muslin cloth through a paneer mould or a sieve. Let all water drain out and press lightly from top. Let it come to room temperature and then refrigerate. Chopped garlic, roasted cumin seeds, crushed red chilli flakes, crushed black pepper, parsley or coriander chopped may be added in the end.
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