This would make around 200 gms of paneer
Whole milk - 4 cups
Lemon juice - freshly squeezed from half of lemon
Water - 2 tablespoons
1. Mix the water and lemon juice and set aside.
2. In a wide pot, boil milk over medium to high heat. Stir frequently as the milk doesn't get burned.
3. Once the milk reaches rolling boil, add lemon juice mixed with water and turn to low heat.
4. Stir gently, you should almost immediately see the curds (white milk solids) and whey (the greenish liquid) separate.
5. Remove the pot from the heat and carefully pour the contents into the cheesecloth-lined colander.
6. Gently rinse with cool water to get rid of the lemon flavor.
7. Grab the ends of the cheesecloth and twist the ball of cheese to squeeze out the excess whey. Tie the cheesecloth to your kitchen faucet and allow the cheese to drain.
8. Twist the cheesecloth into a container fit to its shape and place a can of beans or anything similar to ensure the paneer is nice and smooth.
9. Let it sit for 1-2 hours. This can be used immediately or can be place in refrigerator for upto 5 days.
1. If the milk doesn't separate juice some more lemons and add another tablespoon or two. Boost the heat again and the milk should separate. Stir in a motion that gathers the curds together rather than breaks them up.