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Paneer - Indian Cottage Cheese
Recipe type: The Basics
  • 2 litres Organic non-homogenised milk.
  • Juice of 1 - 2 lemons or 1 –2 tsp Citric Acid.
  1. Bring the milk to a slow boil in a heavy based pot.
  2. Turn off the heat and slowly add the lemon juice or citric acid.
  3. Stir slowly and gently until the curds begin to form and the liquid turns to whey
  4. Strain the curds from the whey through muslin cloth or a cheese bag.
  5. Let the curd hang in muslin or suspended in a strainer over a bowl until it has set to a firm ball of cheese.
  6. Cheese can be used in soups, curries or on chapatti (Indian flat bread) with chutney and roast vegetables or as a side to any dish.
  7. Especially when cubed and fried in ghee. Yum!
  8. Don’t discard the whey as it makes a great stock for soups.
  9. Both curd and whey can be refrigerated for a week!