How to make fresh paneer at home using Ladiosa paneer maker mould?

1.Remove the lid and slide the base of the container in place. Place the paneer maker on a trivet in the sink or in a large container.

2.Strain curdled milk through the paneer maker so that the solids remain in the paneer mould while the whey drains out. Make sure you do this slowly in the sink or a big pot. Using a ladle makes this process much easier. If your milk was curdled correctly to get the right texture of paneer, no solids will go through the little holes in the paneer maker. Make sure the milk is boiled (bubbles from boiling visible) to avoid curdled milk solids leaking thru the holes when draining. If the milk is NOT boiled and curdled correctly, the resulting paneer may be crumbly and more like cheese than paneer, and it is NOT the fault of the paneer mould :)!

3.Cover the paneer mould with its lid and press the lid down to drain as much excess liquid as possible.

4.Place a heavy weight on the lid and leave for a couple of hours to drain out all the liquid. Make sure that the weight is actually pressing down on the lid. The idea is to make sure that the weight is being applied on the lid (which will press curdled milk to drain whey / water) and not on the base of the mould.

5.After a few hours, flip the container and push the base down to slide out nice firm paneer which is ready for cooking.

WARNING

1.Please use caution when handling the paneer maker as it has sharp edges on the base and base plate. Do not press against the edges with fingers.

2.None of the pieces should ever be used in microwave oven.