Paneer Cheese

1. 1

   Heat the milk in a saucepan without bringing it to a boil.

2. 2

   Once tiny bubbles start to form on the top, remove pan from the stove and then add the lemon juice, stirring with a whisk as you add it.

3. 3

   You will see that the milk will begin to separate into curds and whey (small flakes of milk floating on the top).

4. 4

   If it doesnt seem to be separating completely, add another tablespoon of lemon juice.

5. 5

   Pour the mixture into a cheesecloth-lined colander then rinse with hot water to remove the strong taste of lemon.

6. 6

   Take the cheesecloth and a paper towel with cheese inside and squeeze out as much of the excess liquid as you can.

7. 7

   Give shape to your dough as desired and put it on a plate with a weight on the top to press it into a solid block of cheese.

8. 8

   Refrigerate until ready to use.

9. 9

   Drain off the extra liquid and unwrap the paneer.

10. 10

    Serve!

* Per serving · 4 servings · Values may vary.

No additional tips available.