Ingredients:
- 1/2 gallon (approximately 1.9 liters) whole milk
- 1/4 cup lemon juice or white vinegar
- Cheesecloth
Instructions:
- Heat the Milk:
- Pour the whole milk into a large, heavy-bottomed pot and place it over medium heat.
- Heat the milk, stirring occasionally to prevent it from scorching, until it reaches a gentle boil.
- Add Acid:
- Once the milk comes to a boil, reduce the heat to low and add the lemon juice or white vinegar, stirring gently to combine.
- Continue to cook the milk on low heat, stirring occasionally, until you see the milk solids (curds) begin to separate from the whey. This should take about 2-3 minutes.
- Strain the Curds:
- Line a colander with a double layer of cheesecloth and place it over a large bowl or in the sink.
- Carefully pour the curdled milk (curds and whey) into the cheesecloth-lined colander, allowing the whey to drain away. The curds will be caught in the cheesecloth.
- Rinse the Curds (Optional):
- If you prefer a milder flavor, you can rinse the curds under cold running water to remove any residual acidity from the lemon juice or vinegar. This step is optional and depends on your personal preference.
- Press and Shape the Cheese:
- Gather the corners of the cheesecloth and twist them together to form a pouch containing the curds.
- Place the pouch of curds on a flat surface, such as a cutting board, and press it down gently with your hands to shape it into a compact disc or block.
- Drain and Set:
- Place a heavy weight, such as a cast iron skillet or a few cans of food, on top of the pouch of curds to press out any remaining whey.
- Let the cheese press for about 30 minutes to 1 hour, or until it reaches your desired consistency.
- Unwrap and Use:
- Once the cheese has been pressed, unwrap it from the cheesecloth and transfer it to a clean container.
- Your homemade paneer is now ready to use! You can slice or cube it and add it to your favorite dishes, such as curries, stir-fries, or salads.
- Storage:
- Store any leftover paneer in the refrigerator in an airtight container, where it will keep for several days.
Enjoy your delicious homemade fresh cheese!