INGREDIENT
paneer
4 cups (1l) of whole milk
4 tbsp lemon juice
½ cup of hot water
chum chums
prepared paneer
2 cups of sugar
scups of water
COOKING STEP
1 Mix the lemon juice with the hot water and put aside
2 Boil the milk in a heavy bottomed pan over medium heat, stirring occasionally making sure not to burn the milk
3 As the milk comes to a boils and the lemon mixture gradually and stir the milk gently. The curd will start separating from the whey, turn off the heat
4 Once the milk fat has separated from the whey, drain the whey using a strainer line with cheese cloth or muslin cloth
5 Wrap the curd in a muslin cloth, rinse under cold water and squeeze well. This process takes out the sourness from the lemon
6 To take out the excess water, press the wrapped paneer under a heavy pan for about 1 hour