How to make Paneer?

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Paneer is a homemade Indian cheese. Paneer is used many different ways making desserts, appetizers and main course dishes.

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Ingredients:

1 litre Milk
11/2tsp vinegar or 1/2tsp lemon juice or citric acid

How to prepare paneer:

1. Boil the milk in a pan.
2. When it's boiling add lemon juice or vinegar or citric acid which ever you are using, while stirring.
3. If citric acid is being used, dissolve it in 2-tbsp water before adding.
4. Stir the milk gently.The curd will start separating from the whey, turn off the heat.
5. Once the milk fat has separated from the whey, drain the whey using a strainer line with cheesecloth, or muslin cloth.
6. Wrap the curds in a muslin cloth, rinse under cold water, and squeeze well. This process takes out the sourness from the lemon.
7. To take out the excess water, press the wrapped paneer under heavy weight for 2-3 hours before using it.

Note:

• If paneer will be used for making main dishes:
  

  1. Before Pressing the paneer knead it enough so paneer is not crumbly.
  2. Press the paneer instead one hour, two hours making firmer.
  3. Cut the paneer to desired shape. Paneer can be refrigerated for a few days or kept frozen for months.
•  Do not throw away the leftover water as it can be used for kneading chapati or paratha dough.