Madhur Jaffrey's World-of-the-East Vegetarian Cooking
Paneer
Page 238
Cuisine: Indian
(1 review)
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Recipe Reviews
Yay, it's time-consuming, but not all that hard to make your own paneer!
The recipe calls for 5 cups of whole milk; I used a liter and adjusted the lemon juice accordingly. (It was strange to me that there was almost exactly a liter of whey after the curds were removed.)
The resulting paneer was a bit crumbly, so I didn't have the pretty pieces that that you might get in a restaurant. But it had a lovely texture (not rubbery like you sometimes get). Definitely something I'll try again.
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