Lemon juice or 1 tbsp
vinegar mixed with 1 tbsp water
Method :
Pour the fresh milk into a heavy-bottomed pan
slowly bring to a boil, stirring frequently.
Remove from heat and add the lemon juice while
the milk is still hot, stirring vigorously until the milk starts to curdle.
Strain through a muslin or a cheese-cloth-lined
sieve until all the whey has drained off. The curds left are known as chenna and
should be kneaded lightly to make a smooth mixture, then refrigerated until needed for
various desserts.
Note: If the
cheese in the same cheese cloth is wrapped tightly and shaped into an oblong or
square, and placed under a heavy weight for at least two hours to compress it, the
resultant product can be cut in desired shapes. This is called PANEER.
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