Paneer Homemade

Ingredients

• 5 cups (1 kg) full cream milk
• 2 tbsp sour lime (nimbu) juice or 1 tsp citric acid  dissolved in 1/4 cup water

Preparation

• Boil the milk, lower the heat and add the water solution, stirring till the milk begins to curdle. When the water of the curdled solution is clear, stop adding the solution, shut off the heat and leave thus for about 5 minutes. The quantity of the solution can be adjusted seeing as to when the milk curdles. Drain the curdled milk through a cloth or a colander and leave to set for an hour or so. The whey water that is left behind is said to have good food value and can be used for gravies, rice, daals, etc.