Ingredients:
8 cups nonfat milk
4 tablespoons lemon juice
Directions:
Place a large strainer lined with a cheese cloth in a large bowl. If you don’t have cheese cloth a brand new HandiWipe also works well but it tears a bit more easily.
Use a low to medium heat to slowly bring the milk to boil in a large saucepan.
Add the lemon juice and begin stirring the milk. The milk will begin to curdle and the cheesy lumps will begin to sink to the bottom of the pan.
Remove the pan from the heat and allow it to stand for about five minutes. Pour the curdled milk into the strainer. Use the cheese cloth to begin to shaping the paneer cheese into a ball.
Fold the cheese cloth over the ball of cheese and place on a flat surface. Place a heavily weighted pan or a cast iron skillet on the cheese for 20 minutes to drain out any of the remaining liquid (whey). If you like, you can press on it a bit to make sure you are running the excess liquid out of the cheese.
The paneer is now ready to be used in your favorite dishes.
Servings: 5
Time preparation: 15 min.
Time total: 35 min.