Making Paneer at Home, Illustrated

Making paneer (or panir) is a simple exercise in acid/heat precipitation of protein.  The only challenge is not to burn the milk while you heat it to hot but not boiling.  A thick bottomed stainless steel pot should do, but lacking that, try heating the milk in a water bath so that the volume of water stabilizes the temperature. Here is my recipe for panir:


Setting Up a Home Made Cheese Press

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