How to make Paneer
Paneer is a homemade Indian cheese. Paneer is used in many different ways to make desserts, appetizers and main dishes.
- 8 cup milk, half a liter
- 1/4 cup lemon juice
Mix lemon juice in half a cup of warm water and set aside.
Boil the milk in a heavy-bottomed pan over medium heat, stirring occasionally, making sure the milk doesn’t burn.
When the milk boils, gradually add the lemon juice and stir the milk gently. The curd starts to separate from the whey, turn off the heat.
When the milk fat has separated from the whey, drain off the whey using a strainer lined with cheese cloth or muslin cloth. Wrap the curd in a muslin cloth, rinse under cold water and wring out well. This process removes the acidity from the lemon.
To remove excess water, press the wrapped paneer under a heavy pan for about 1 hour.