Wickedfood Cooking School in Sunninghill recently hosted an Indian cooking class. The class dessert was a deliciously sweet Rasgulla (fresh cheese balls in syrup). To make the cheese balls the process required us to make a Paneer first followed by Chenna. The recipe below was the one used in the cooking class to make the Paneer.
1/3 cup lemon juice or vinegar
1. When the solids have completely separated from the way than you are ready to pour the mixture through the muslin cloth.
2. When it has reached a boil add your lemon juice, use a whisk to gently stir the milk continuously so that it does not burn on the bottom. The milk will soon start to curdle and form small solid particles that separate from the milk, it will take around 2 minutes to start.