- 1 litre milk
- 2 tsp lemon juice or vinegar or curd/yogurt- i used way more. have one lemon handy
- cheese cloth or muslin or a thin cotton napkin
- boil milk. slowly and at a medium temp. it boils before you know it. STIR A LOT.
- when the milk starts boiling, and get frothy. KEEP STIRRING- add the lemon juice or vinegar. STIR.
- as soon the milk completely curdles, remove from fire.- now, mine didn’t curdle right away. I waited about 10 minutes. kept adding a little bit of lemon juice at a time. like 1/3 teaspoon or so. Once you get enough lemon in there, it will curdle beautifully. don’t be afraid to add lemon!
- strain the milk in the cheesecloth. i needed Mike’s help to hold the cheesecloth. it’s hard to strain because it’s hot. that’s ok if some milk stays in it.. SAVE the whey.
- collect the cheesecloth together with the coagulated milk shreds tightly.
- place it on a plate and keep a heavy weight on top of the cheesecloth.
- check after 30-40 minutes.
- once warm or cooled cut paneer into cubes or any shape.
- you can also refrigerate the paneer. keep it in an air tight container or immerse the paneer block in a bowl of water and keep in the fridge. paneer stays fresh for 3-4 days.
Used the strained milk for Rice that night! SO GOOOOOOD.