Paneer is an Indian cheese that made with either cow or buffalo milk. The flavor is very fresh and milky. It is great added into Indian curries but can also be used as a topping for pizzas and salad.
It is super easy to make and only 10 minutes of active work!
- When the whey is a clear yellowish liquid, you’ve added enough lemon juice.
- 1 quart whole milk
- 2 lemons
- Bring the quart of milk to boil.
- As soon as it starts boiling, turn off heat.
- Squeeze the juice of one lemon into the milk and stir.
- The milk solids with start to separate from the whey.
- Keep adding more lemon juice until the whey has lost all milkiness. It should be a clear yellowish liquid.
- Line a large sieve with a cheese cloth or paper towel.
- Pour the separated milk through, collecting the milk solids. (You can save the whey to make bread with if you want)
- Collect the four corners of the paper towel or cheese cloth to form a sack around the milk solids. Gently twist the top to squeeze out the liquid whey.
- Place a weighted object on top, canned food works well, and let sit for at least 30 minutes. The weight will help squeeze out more liquid to yield a firmer cheese.
- When you’re ready to use the paneer, unwrap the disc of cheese and cut into cubes.
Makes about 1/2 cup of paneer. Can easily be doubled or quadrupled.