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Homemade Paneer

Posted By Kiran On In Indian,Vegetarian | Comments Disabled

I’ve been keeping this secret for a while now — and it’s bursting at its seams. I just have to tell it all before I lose my mind.

Ingredients:

  • 1/2 gallon or 1.89 liter of whole organic milk
  • 3-4 tbsp of lemon juice

Directions:

  1. Add milk in a heavy bottomed pot. Gently heat it on medium low, stirring every now and then to avoid burn.
  2. Heat milk only until it begins to simmer, gently.
  3. Remove milk from heat. Adding 1 tbsp of lemon juice at a time, continue stirring while hot cream begin separating from whey.
  4. Place a cheesecloth over a strainer. Drain cheese into cheesecloth.
  5. Using cheesecloth, shape cheese into a block. Do not remove it just yet. Hang cheesecloth on a handle in the kitchen for 1 hour to continue draining excess moisture. Place a bowl underneath.
  6. After an hour, place cheesecloth between two chopping boards. Add weight on the top. Press cheese for 2 more hours.
  7. Slice cheese to serve on salads, appetizers or entrees. Enjoy!

 

There’s quite a few paneer recipes you can try. Look for it at “more good eat’s” section below.

I am sure you are ready to make homemade Indian cheese. Now, go make me proud. And don’t forget to study those mispronounced words 😉

What’s your word of the day?