Fresh Indian Cheese

1. 1

   Bring milk to a full boil in a 6-quart heavy pot, stirring occasionally.

2. 2

   Reduce heat to low and slowly stir in lemon juice.

3. 3

   Cook until milk begins to separate, 1 to 2 minutes.

4. 4

   Remove pot from heat and let milk stand 10 minutes.

5. 5

   Pour mixture into a colander lined with a triple layer of cheesecloth.

6. 6

   Rinse cheese curds under gently running lukewarm water.

7. 7

   Gather up edges of cheesecloth, twisting gently to squeeze out as much water as possible, and transfer cheese in cheesecloth to a bowl, flattening into a disk.

8. 8

   Weight cheese with a bowl filled with water or a large can.

9. 9

   Let paneer stand at room temperature 1 hour, or until firm, and pour off any liquid that has accumulated in bowl.

* Per serving · 4 servings · Values may vary.

No additional tips available.