#Paneer is an Indian cottage cheese that is used in many northern Indian dishes. You can make your own at home.
You will need:
- A large pot
- A strainer
- A cheesecloth
- Spatula or wooden spoon
- Milk (1 gal)
- Lemon juice or vinegar (6-8 tbsp)
- Line the strainer with your cheesecloth
- Pour milk in the pot and boil over high heat, controlling the foam so it does not boil over
- Reduce heat to simmer and immediately pour in lemon juice/vinegar. Stir and make sure curds begin forming within a minute. If not, add a bit more juice and wait another minute.
- Turn off the heat and slowly empty the pot into the prepared strainer. Rinse with cold water for about a minute until the water runs clear.
- Wring out the cheesecloth and twist out the excess water to form a cheese ball in the cloth, then hang the cloth (e.g. over your sink) to dry for an hour or two.
- Put the cheesecloth on top of a plate, flatten with your hand, and put something heavy on top of it (e.g. your pot). Leave for another hour to get any excess moisture out.
- Unwrap from the cheesecloth and put in ziplock bag. Keep something heavy on top and put it in the fridge for a few more hours (or overnight).
- When ready, cut up into cubes. It will keep in the refrigerator for about a week, or you can freeze it for up to 4 months.