How Do You Prepare 5-Minute Paneer Cheese?
For most folks, really fresh cheese is difficult to find and processed cheese turns off many cheese aficionados. You can make your own, even on the same day you have guests over for cocktails. Make creamy white Paneer cheese in moments with the appropriate household equipment and a little organization. Slowly heat the milk up in the pot over medium-high heat. Stir constantly with a flat-tipped spatula to stir up the milk and prevent scorching. Gravity draws the milk solids to the bottom of the pan and that’s how to scorch the milk and taint the flavor. Do not leave; keep stirring. Cut each lemon in half and poke the pulp of each half with a fork to release the juices. With the tines of a fork, remove as many seeds as possible and reserve. You will need the juice of four lemons. When the milk finally comes to a boil, add the lemon juice. It will immediately coagulate and look quite unattractive. At this point, do not stir as often and the curds will come to the top and gather together.
