Paneer

Ingredients

  • 8 cups whole milk
  • 1/4 cup fresh lemon juice, plus more as needed
  • cheesecloth or muslin cloth

Directions

  1. Line a colander with 2 layers of cheesecloth and set it in the sink.
  2. Bring the milk to boil in a large pan, stirring to avoid scalding.
  3. Turn the heat to low and add the lemon juice, stirring often. You should see the curds and whey start to separate. If not, add a tablespoon or two more lemon juice and turn the heat a little higher, stirring often, until you see separation. Stir to gather the curds and not break them.
  4. Remove from heat and pour the milk mixture into the cheesecloth colander and rinse with cool water.
  5. Combine the cheesecloth ends to squeeze the excess whey out of the cheese. Twist and tie up to allow the cheese ball to drain for about 5 minutes.
  6. Place the ball of cheese in the cloth on a plate and place another plate or flat board on top to press the cheese down. Weigh down with something heavy and set in the fridge for 30-40 minutes.