- Cook Time:15m
- Total Time:2h
- Serves: 2
- Yield: 100 grams
- 500 mL whole milk
- 2 tbsp. lemon juice
- 2 -4 truffle slices
- 1 spring onion (greens), chopped
- In a medium saucepan, bring the milk to a boil, stirring the bottom to prevent burning.
- Add the truffle slices and reduce heat to medium-low.
- Pour in the lemon juice, stirring gently. Let it simmer until the milk solids separate from the greenish-yellow whey. Remove from heat and cool.
- Line a colander with muslin and put a bowl underneath to catch the why. Pour the curdled milk into the muslin and strain.
- Wrap and hang the paneer (over a bowl) to completely drain. Once the dripping stops, wrap tightly and place on a wire rack. Put heavy weights on top to drain further.
- Once the paneer is firmed up, re-wrap in muslin, immerse in water and refrigerate overnight. This will help develop sheen and texture.
- Slice off only what you need and refrigerate the rest submerged in water for up to 1 week.