- Staeta Original (1 liter)
- Juice of lemon (one)
- Boil Staeta Original in a thick bottom pan. As soon as it boils it will start to froth just like cows milk. Reduce the heat to low.
- Add the lemon juice slowly making a circle while pouring in the pan and stir very lightly with a spoon from the corner in the pan. The curd will start separating.
- Do not stir any more. Turn the heat off and cover the pan. Let it rest for 5-10 minutes.
- Place it on a flat cutting board and cover it with another flat cutting board. You can use any heavy thing to press the curd. I usually fill a very large container with water and place it at the top of the wrapped curd. Leave it for an hour.
- Remove the weight after an hour or so, and put it in the refrigerator in an open container. After few hours, it is ready to be cut into rectangular pieces.
- Line a colander with a cheese cloth and pour the curded milk in it. Most of the whey will strain out in few minutes. Bring all the curd in the middle and warp the cheese cloth to make a rectangular form of the inside curd.
- StaPaneer can be stored in plastic bag in the refrigerator for a week or in the freezer for a month.
