Homemade Paneer

A simple recipe for making homemade paneer, a fresh cheese commonly used in Indian cooking.

1. In a large saucepan, heat the whole milk over medium heat, stirring occasionally to prevent scorching.
2. When the milk comes to a gentle boil, reduce the heat to low and add the lemon juice or white vinegar gradually while stirring.
3. Continue to stir gently until the milk curdles and separates into curds and whey. This should take a few minutes.
4. Remove the saucepan from the heat and let it sit for a couple of minutes to allow the curds to fully separate.
5. Line a colander with a cheesecloth or muslin cloth, and place it over a large bowl to catch the whey.
6. Carefully pour the curdled milk into the prepared colander to strain out the whey.
7. Rinse the curds under cold water to remove the lemony or vinegary taste.
8. Gather the corners of the cloth and twist it to squeeze out excess whey.
9. Flatten the cloth-wrapped curds into a disc and place a heavy object on top to press it for about 30 minutes.
10. Remove the pressed paneer from the cloth and cut it into desired shapes or crumble it, ready to be used in various dishes. Enjoy your homemade paneer!