Homemade Paneer – Indian Cheese
Whole Milk – 8 cups (1/2 gallon)
Lemon Juice – 1/4 cup
1. In a medium pot, bring Milk to a boil.
2. Slowly add Lemon Juice to the milk while continuously stirring.
3. Within 10-15 seconds, Milk should start to separate from the whey.
4. The milk is completely separated when the whey is a light greenish color.
5. Switch off the stove and let the pot sit for a few minutes.
6. Line a colander with cheese cloth or thin cotton cloth and place it over a large bowl.
7. Pour milk solids and whey into the colander.
8. Take opposite ends of the cloth and tie together lifting the cloth out of the colander.
9. Using a large spoon placed across the top of a jug, hang the cloth with the paneer from the spoon handle. The paneer bundle should be hanging inside the jug.
10. After approx 30 minutes, remove the bundle from the jug and open it. Untie the knot and fold the cloth over smoothly across the paneer.
11. Place a heavy weight on top of the paneer for approx 30 min.
12. Open the cloth and cut paneer to desired size cubes.
1. Vinegar can be used in place of Lemon Juice to separate the milk from whey.
2. Save the whey as it can be used to knead chapatti dough or as a stock for soups and curries. If you won’t be using it immediately, freeze it for later use.
3. For making tikkas or a firmer paneer, add 1/2 Tbsp of all-purpose flour to the paneer after hanging it and knead it like a dough. Flatten the paneer out onto a baking dish, keep it in the fridge for about an hour and then cut it into cubes.
4. Salt can be added to the paneer after the hanging process. Knead it as mentioned above in step 3.