Content

• Tips
• Warnings
• What do you need

1 Place the milk on the stove and bring it to a boil, but don't let it boil. Remove from stove. The milk temperature should be approximately 80`C.

2 Add lemon juice. Add one teaspoon of lemon juice and stir. Add juice gradually until milk begins to separate and curd and whey are formed.

3 Cool the curdled milk for half an hour (or until the milk is cool enough to touch it with your hands). Then drain the milk through fine cheesecloth or a sieve. Rinse the curd pieces. You will no longer need the serum, but you can use it to curd the next batch of paneer. This cheese will be softer than lemon juice.

4 Squeeze cheesecloth to remove liquid.The harder you squeeze the paneer, the harder it will be.

5 Give your paneer shape. You can put the paneer in any shape or just wrap it tightly in cheesecloth. Place something heavy and flat on top of the paneer. This will help remove even more liquid and give it a shape that can be easily cut into pieces. If you want to shape the cheese into a rectangular shape, tie the cheesecloth and place the paneer in the box.Place something heavy (like a stack of books) on cheesecloth to compress the cheese into a box. The longer the cheese is pressed, the harder it will be. Not all Indian recipes require solid paneer. For example, when making paneer stuffed naan cakes, soft cheese is required.

6 Submerge the pressed paneer in chilled water for 2-3 hours. This step is optional. It will not affect the flavor of the cheese in any way, but it will give it a nicer appearance and texture.

7 Use cheese in the recipe.

Tips

• The higher the fat content of the milk, the tastier the paneer will be.
• A mild version of this cheese can replace Italian ricotta cheese in some recipes.
• If you don't have gauze, you can use a clean, old, white T-shirt (no paint or print).
• It is possible that you only need 1 tsp. lemon juice to curdle the milk.
• You can add sugar or salt before curdling milk.
• If you don't have gauze, you can use a linen diaper.

• Paneer Maker There is a special paneer maker.

Warnings

• Skim milk is not suitable for making paneer.
• If the milk is not curdled, try boiling the milk, stirring constantly.
• Stir the milk constantly to prevent it from burning.
• Sour or stale milk is not suitable for making paneer.

What do you need

• Casserole with a thick bottom, volume 1.5-2 liters
• Gauze
• Press