Quick Paneer

1. 1

   In a large stockpot, bring milk to boil over medium heat.

2. 2

   As soon as you see bubbles, add lemon juice and stir until curds separate from the whey.

3. 3

   The whey looks kind of greenish.

4. 4

   Pour into a cheesecloth-lined sieve to drain.

5. 5

   When you can handle the heat, gather the ends of the cloth and twist to press the liquid out.

6. 6

   Unwrap and rewrap to repeat the process again.

7. 7

   Place the bundle onto an upturned pie plate (no rim to catch the liquid) in the sink.

8. 8

   Place an 8x8 pyrex dish over the top and pile on the weight.

9. 9

   Think large cans of tomatoes topped with a frying pan.

10. 10

    Make it balance and leave it to drain for an hour.

11. 11

    Place the disk of cheese onto a paper towel-lined plate and cube as needed.

12. 12

    If you are storing in the fridge, remember to change the paper toweling frequently.

13. 13

    Proper paneer is blended and re-weighted after the first press to make it smoother.

14. 14

    I dont bother.

15. 15

    Im too impatient!

16. 16

    Your yield will be about 1 pound.

17. 17

    Also, you can save the whey to water plants.

* Per serving · 4 servings · Values may vary.

No additional tips available.