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Method :
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In a pot, put milk (3 liter) to boil.
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Just before it boils, add (90gm) lemon
juice/ vinegar to curdle the milk.
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Strain the curdled milk through a
muslin cloth, to allow all whey and moisture to drain.
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Still wrapped in the muslin, place paneer under a weight for 2-3 hours to allow to set into a block
which can be cut or grated.
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