Paneer (Indian Cheese)

Ingredients

• 1 liter (1000ml) whole milk
• 1 lemon, juice (2-3 tbsp)

Directions

1. Heat the milk in a heavy bottom pan over medium heat.
2. Bring the milk to a boil, stirring often to prevent the milk from burning to the bottom of the pan.
3. Once the milk has come to a boil, turn of the heat and add the lemon juice, little by little (about 1 tbsp at a time). Give it a stir.
4. The milk will begin to curdle. You will see the whey separate from the water. Stop adding the lemon juice and let it sit for 4-5 minutes until the milk has completely curdled.
5. Once the milk has completely curdled, drain the milk into a cheese cloth. Rinse it under cold water to get rid of the lemon taste.
6. Bring the ends of the cheese cloth together and squeeze out as much of the water as possible.
7. Place the paneer onto a plate (while still in the cloth) and flatten it, place a plate on top. Place a heavy item on top of the plate to help make it firm and shape it. Leave it on the counter to sit for 1.5-2 hours.
8. Once the paneer is finished carefully remove the cheese cloth.
9. Store it as is or cut it into cubes and use in one of our delicious dishes!

Recipe notes:

Feel free to swap the lemon for another acidic agent, white vinegar works well.

Your notes: