HOW TO MAKE PANEER

Put a heavy weight on it to remove excess water. Paneer should set in 10 minutes depending on how firm you like it. OPTION 2 Bring 2 litres of milk to a boil, allow to rise but not overflow, Add 1 to 1½ tsp tartaric acid to the boiling milk. Turn off the heat. The milk will curdle and the curds will float to the top, the whey will turn a greenish yellow. Collect curds in a cheese cloth and squeeze out the water. Rinse under cold water. Put a heavy weight on it to remove excess water. Paneer should set in 10 minutes depending on how firm you like it.