Homemade Paneer

I always find making paneer at home more economical than buying it at the grocery store. Also, the paneer made at home (in my opinion) tastes better because it's made fresh and void of any preservatives.

What you'll need..

• 1 Lt 3-4% whole milk (Makes about 8-10 pieces of paneer) 
• 3-4 Tbsp lemon juice
• 3-4 Ice cubes 

How to..

• Bring the milk to boil in a non stick pot. 
• Once boiled, add lemon juice and continue to simmer on medium-low heat. 
• You will notice that the milk starts to curdle and separate from the whey. Once all the milk has curdled, turn off the heat and add ice cubes to the pot. 
• Now, place your cheese cloth over a sieve and place the sieve over a bowl. Pour all the liquid through the cheese cloth. The cheese cloth will collect all the curdled milk particles and the bowl will collect all the whey. Discard the whey.
• Hang the cheese cloth over the bowl for about 30 minutes so all the remaining water in the cheese can drip. 

• Now squeeze the cheese in the cheese cloth with you hands to get rid of any additional water. 
• Place the ball of cheese in the cheese cloth over a flat surface like a plate or baking sheet and place another plate over it. Add some weight to the plate on top like some books or lentil containers. Set aside for about 2 hours. This will squeeze out any remaining water from the cheese and leave you with a hard, round block of cheese. 
• Remove from cheese cloth, cut into pieces as required and enjoy!

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