uit: http://www.vegrecipesofindia.com
1 l soy milk
2 teaspoons lemon juice or vinegar or 3 to 4 tablespoons curd or vegan yogurt
materials required
cheese cloth or muslin or a thin cotton napkin (ik heb een 20x20 gaas gebruikt)
some bowls and a heavy weight (een schoteltje en daarin omgekeerd mijn vijzel)
boil milk.
when the milk starts boiling, add the lemon juice or vinegar.
as soon the milk completely curdles, remove from fire.
strain the milk in the cheesecloth.
drain the whey.
collect the cheesecloth together with the coagulated milk shreds tightly.
place it on a plate and keep a heavy weight on top of the cheesecloth.
check after 30-40 minutes.
the paneer would be set.
once warm or cooled cut paneer into cubes or any shape.
you can also refrigerate the paneer. keep it in an air tight container or immerse the paneer block in a bowl of water and keep in the fridge.
paneer stays fresh for 3-4 days.