1/2 Gallon Soy Milk (3.78 Litres)
1 Cup Fresh Lemon Juice
Pour Soy Milk into a large pot and slowly bring it to a boil on medium low heat
(make sure that the soy milk does not stick at the bottom so please stir regularly and slowly while bringing it to a boil)
When it starts to boil, add lemon juice and lower the heat on the stove.
Stir slowly and the solid soy will separate from the water.
If it does not separate then add more lemon juice.
Make sure the milk does not over flow, if it happens then take pot off the stove.
Pour the contents into a cheesecloth and let the water drain into the sink.
Squeeze the excess water out of the soy in the cheesecloth.
Place three paper towels onto a clean flat dish.
Open the cheesecloth and place the soy paneer onto the paper towels.
Use a spoon to spread the soy paneer into a three quarter inch thick slab.
Place two more paper towels onto the soy paneer slab.
Let it sit in the refrigerator for two hours.
After two hours, take it out of the refrigerator and cut the slab into one inch cubes.
It will stay fresh in the refrigerator for three to four days or you can freeze it up to six months.
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