INGREDIENTS

INSTRUCTIONS

Place colander lined with 3-4 layers of cheesecloth over large bowl.
Heat milk gradually to boiling in heavy nonreactive saucepan, stirring
occasionally with wooden spoon tokeep it from scorching or forming a
skin. Then lower heat to medium and add lemon juice 1 tb at a time,
stirring gently with wooden spoon 15-20 seconds after adding each tb.
The milk may turn with as little as 1 tb lemon juice per quart, but  it
may take more, so be patient; when it turns, the whiter curds will
separate from the pale green whey, so both color and texture will
change. As soon as milk starts to turn, remove from heat.  Stir for
another few seconds and then pour into cloth-lined colander.  Rinse
briefly under slow-running cold water to remove lemon taste.  Gather
edges of cheesecloth together, squeeze out water, then knot  together
(or loop a rubber band around it) to create a bag you can  hang from a
hook. rinse out bown and place under cheesecloth bag to  catch whey
drips. After only 20 minutes, you will have a soft cheese,  paneer
chenna.  To make paneer tikki, take bag down but don't untie it, and
flatten  lump of chenna into 4" square.  Leaving covered with
cheesecloth,  place it on plate or countertop and flatten with heavy
weight to  compless it into dense-textured cheese; we find it simplest
to weight  it with a bread board with water-filled saucepan on top.
Press  cheese for 2 hours. Remove from cheesecloth and use immediately,
or  store in plastic wrap in refrigerator.  Authors' comments: Paneer
is fresh cheese made by souring hot milk  with a little lemon juice and
then pressing out the liquid until it  becomes a firm mass.  The
process is simple and quick.  The soft  cheese produced after the whey
has drained is called paneer chenna.  It is used in desserts, and is an
ingredient in a number of savory  dishes. When paneer chenna is pressed
under a heavy weight for an  hour or two, it firms up and becomes
paneer tikki, or wedge cheese,  used commonly in north Indian dishes,
such as paneer kari.  Paneer  tikki has little taste of its won, but it
has a delightful texture.  Unlike most cheeses, it keeps its firmness
even when heated, rather  than melting.  Nutritional information per
serving:  xx calories, x.x gm protein, xx  mg cholesterol, xx gm
carbohydrate,  xx mg sodium, x.x gm fiber, x.x  gm fat, x.x mg iron, xx
mg calcium, xx% of calories from fat.  Tyops courtesy of Sylvia
Steiger, SylviaRN (at) CompuServe (dot) com  Posted to MM-Recipes
Digest  by "Rfm" <Robert-Miles@usa.net> on Sep  28, 98

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