Ingredients for Paneer Cheese-2 litres milk, 1/2 teaspoon salt and 1/4 cup fresh lemon juice or white vinegar
Bring the milk to a gently simmer, stirring occasionally so it doesn't scorch. You don't want it to boil, just until it looks foamy and steamy
Remove pot from heat and stir in lemon juice, the milk should begin to curdle straight away. Let the curdled milk stand for 10 minutes
You will end up with curds and whey
Line a strainer with 2 sheets of clean chux that have been rinsed with water and rung out. Set strainer over a large bowl and pour curds and whey into the prepared strainer.
Gather the cheesecloth (chux) up and gently squeeze with you hands to remove excess whey
And sprinkle in salt
Gently mix in salt
Form cheesecloth back into a ball and again, squeeze very gently
Unfold cheesecloth and form curds into a squarish block
Wrap curds into cheesecloth again and set onto a dinner plate
Set another dinner plate on top
And weigh down with the bowl of whey. Let it sit like this for up to one hour, then refrigerate. As this is a fresh cheese it won't keep for long, I made mine the day before I needed it for the Mushroom Curry. If you can't get through all the paneer in a timely fashion, apparently you can freeze it.
Are you wondering what I did with the whey?
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