Paneer

🥘 Ingredients

• whole milk 1 gal
• heavy cream 1 cup
• lemon juice 0.33 cup
• cold water 4 cup

1. 1

   Heat whole milk and heavy cream in a heavy pot to 200°F (95°C), stirring up from the bottom so the milk does not catch.
2. 2

   Stir lemon juice into @&( timer a spoonful at a time, take the pot off the heat and 15 min until the curds draw together and the whey runs clear yellow-green.
3. 3

   Drain @&( timer in a colander lined with damp cheesecloth 20 min , running cold water through them halfway to rinse the lemon back out.
4. 4

   Press @&( timer — gathered in the cloth and flattened to a slab an inch thick under a board and two cans — 1 hr , then chill it before cutting into cubes.
5. 5

   Press it harder for cubes that hold in a karahi and softer for the ones that go into palak.