Cheese cheese cheese. Everybody loves cheese. And those that don’t, well, I don’t trust your judgment when it comes to food.
Paneer is a simple, yet, delectable Indian cheese. You can buy paneer at Indian stores or eat it at Indian restaurants. But let’s face it. It just doesn’t taste the same. Paneer that you buy in stores or eat in restaurants has the tendency to be quite rubbery and tasteless, which is why I only use paneer that I have made myself.
I use paneer in curry, koftas, breads, sweets. The list goes on. Super easy. Super quick, kinda. And very versatile.
- milk, 1/2 gallon Whole Milk
- lemon juice, 1/4 cup, mixed with a little water
- cheese cloth, large enough piece to hold curds
In a large pot, put a little water, maybe about 1/4 cup, then add the milk. Turn the heat on to medium high. Bring to a boil. Once the milk has come to boil, slowly add lemon juice, which will cause separation. Put the cheese cloth over a strainer and dump the curds and liquid into the cloth. Rinse with water to get the lemon juice out. Spin ends of cloth together to make a tight form. Leave cheese in the strainer, and add something heavy on top of the cheese to help rid moisture. It will take about an hour. Voila, you have paneer.