Sarbloh Bibeki Paneer

Ingredients

• 1 litre or 4.2 cups whole milk

• 1 1/2 teaspoons lemon juice, vinegar, or citric acid

If using citric acid

• Dissolve the citric acid in 2 tablespoons water before adding

Instructions

1. Pour the milk into a pateelaa or karahee and bring it to a gentle boil on medium heat.

2. Once the milk is boiling, slowly add lemon juice, vinegar, or the prepared citric acid while stirring continuously.

3. Keep stirring until the milk fully curdles and the whey separates.

4. Turn off the heat and let the mixture rest for 5 minutes.

5. Pour the curdled milk onto a clean cotton or muslin cloth placed over a bowl.

6. Gather the cloth and tie it with a tight knot to drain the whey.

7. After most of the water has drained, shape the paneer inside the cloth into a rectangular block.

8. Place the wrapped paneer under a heavy weight for 2 to 3 hours to set firmly.

9. Remove from the cloth and use fresh or store in the refrigerator.

Tips

• For softer paneer, press for less time.

• Save the drained whey to knead dough or add to daal.

• Always use full fat milk for the best texture.