How to make a Paneer

Paneer is a type of fresh cheese commonly used in Indian cuisine. It is quite simple to make at home. Here's a basic recipe for making paneer:

Ingredients:

4 cups of whole milk

2 tablespoons of lemon juice or vinegar

Cheesecloth or muslin cloth

Strainer

Instructions:

Pour the milk into a large, heavy-bottomed saucepan and heat it over medium heat. Stir the milk occasionally to prevent it from scorching.

As the milk begins to heat up, keep a close eye on it. When it reaches a boil, reduce the heat to low.

Add the lemon juice or vinegar to the milk, one tablespoon at a time, while stirring gently. You will notice the milk curdling and separating into curds (solid white chunks) and whey (a greenish liquid).

Once the curds have completely separated from the whey, turn off the heat. If the milk doesn't fully curdle, add a little more lemon juice or vinegar and stir gently until the separation occurs.

Line a strainer with cheesecloth or muslin cloth and place it over a bowl or sink to collect the whey.

Pour the curdled milk into the strainer, allowing the whey to drain out. Rinse the curds with cold water to remove any traces of lemon juice or vinegar.

Gather the corners of the cheesecloth and twist them together to form a pouch containing the curds. Squeeze gently to remove excess whey.

Place the pouch of curds on a flat surface such as a cutting board. Flatten it slightly and shape it into a square or rectangle.

Place a heavy object, such as a plate or another cutting board, on top of the paneer to press it down. This will help remove any remaining whey and give the paneer a firm texture. Leave it pressed for about 30 minutes to 1 hour.

Remove the paneer from the cheesecloth, and it is ready to use. You can cut it into cubes, crumble it, or use it in various Indian dishes like curries, tikka masala, or paneer tikka.

Note: The whey collected from the straining process can be saved and used in cooking or as a nutritious addition to smoothies.

Enjoy your homemade paneer!