Time 1h15m Number Of Ingredients 6 Steps:
Pour milk to a heavy bottom pot & bring it to a gentle boil on a medium heat. Keep stirring occasionally to ensure the milk doesn’t get scorched at the bottom. Meanwhile place a colander over a large bowl to collect the whey. Spread a cheese cloth over the colander. When the milk comes to a boil, turn off the stove and pour 2 tablespoons of vinegar. Stir it well for 1 to 2 mins until the entire milk curdles completely. (milk solids begin to separate from the whey). When done correctly whey will be not be milky any more but will be clear. Troubleshooting: If you see the milk doesn’t curdle fully, then add 1 tbsp vinegar and turn ON the stove. Boil the milk on a medium heat until the whole pot of milk curdles. Turn off as soon as you see it curdles. If you continue to cook at this stage, paneer can become hard. Gently pour the entire paneer along with whey to the colander. Pour some cold water to stop the paneer from cooking further. Rinse it under running water to remove the smell & taste of the vinegar. Wring the cheese cloth making a round shape of the paneer. Squeeze any excess whey or water. Make a knot and hang the paneer for 30 mins so the excess whey drains. Remove the knot and twist the edges of the cloth. Place the cheese cloth along with the paneer on a flat colander or a wooden board. Press down the cloth & place a heavy object on it for the paneer to set. (check the video below) I usually put a pot or cast iron pan over the paneer and then place a 2 to 3 kg rice pack. After 3 to 4 hours, remove the cloth and cut the paneer to cubes. Refrigerate the homemade paneer and use up with 2 to 3 weeks. Or freeze up to 3 months. Avoid overcooking the paneer after adding it to the curry. It does not need much cooking. I generally add it to the gravy and turn off the stove. Keep the pan covered so the paneer absorbs the flavors.
Time 2h30m Yield 16 Number Of Ingredients 3 Steps:
Line a colander with a damp piece of muslin or cheesecloth and set in the sink or over a bowl. Pour milk into a large saucepan. Heat over medium-low heat to 200 degrees F (93 degrees C). Stir well and add salt. Pour in lemon juice gradually, 1 tablespoon at a time. Stir until curds separate. Ladle curds into the muslin-lined colander. Fold muslin over curds and place a weight on top (such as a bowl filled with water). Press lightly and let drain for 2 to 3 hours.
Time 45m Yield Makes 12 ounces of cheese Number Of Ingredients 3 Steps:
Line a large colander with a large double layer of cheesecloth, and set it in your sink. In a large wide pot, bring the milk to a gentle boil over medium heat, stirring frequently to avoid burning the bottom (a nonstick pot works really well for this purpose). This will take a little while so be patient! Add the lemon juice and turn the heat down to low. Stirring gently, you should almost immediately see the curds (white milk solids) and whey (the greenish liquid) separate. Don’t fret, this is perfect! Remove the pot from the heat and carefully pour the contents into the cheesecloth-lined colander. Gently rinse with cool water to get rid of the lemon flavor. At this point, you could squeeze out some of the liquid, and serve with some honey and some nuts, almost like a fresh ricotta! Grab the ends of the cheesecloth and twist the ball of cheese to squeeze out the excess whey. Tie the cheesecloth to your kitchen faucet and allow the cheese to drain for about 5 minutes. Twisting the ball to compact the cheese into a block, place it on a plate with the twisted part of the cheesecloth on the side (this will ensure your block of cheese is nice and smooth!) and set another plate on top. Weigh the second plate down with cans of beans or a heavy pot. Move to the refrigerator and let it sit about 20 minutes. Unwrap your beautiful disc of homemade cheese! You did it! You can now use this in any number of traditional Indian dishes, like saag paneer.
Time 2h20m Yield 4 Number Of Ingredients 5 Steps:
Combine the milk, yogurt, salt and sugar in a saucepan. Heat over medium heat, stirring occasionally with a whisk. As the milk is just about to boil (it will bubble at the edges), stir in the lemon juice. Remove from the heat and pour into a sieve lined with cheesecloth. Lift the cheesecloth by the four corners and tie them together. Hang the cheese in the cloth over the sink to drain. It will take 30 minutes to 1 hour. Once drained, place the cheese, still in the cloth, into a bowl and refrigerate until ready to use. If later you want to cut the paneer into firm fingers, use a spoon to press the paneer into the shape of the bowl before refrigerating.
Time 4h10m Yield 1 pound Number Of Ingredients 2 Steps:
Pour the milk into a medium pot. Place on medium-high heat and, when it comes to a boil, turn the heat off and add the vinegar. Stir as the milk starts to curdle. Line a large sieve with cheesecloth and, holding it over the sink, pour the milk curds into it, letting the whey drain into the sink. Place the sieve over a bowl and fold the ends of the cheesecloth over the cheese. Set weights on top to press out excess liquid and refrigerate for several hours or overnight, until it’s solid.
Time 50m Yield Makes 250g Number Of Ingredients 3 Steps:
Pour the milk into a saucepan and bring to a simmer over a low heat, stirring occasionally. This should take about 30 mins. Once it begins to bubble and rise up the sides of the pan, add 2 tbsp lemon juice and the salt - the milk will quickly separate. Add another 1 tbsp lemon juice, or enough to turn the milk into curds and liquid whey. Simmer for 1 min before turning off the heat. The amount of lemon juice needed will depend on the milk’s freshness. Line a sieve with a double layer of muslin and set over a bowl. Pour the cheese mixture into the sieve and leave for about 10 mins to allow the whey to drain through the cloth. Draw the muslin around the paneer and gently squeeze out any excess liquid. Transfer the cloth-wrapped cheese to a tray and pat it out into a 2cm-thick rectangle. Cover it with a tray and a couple of heavy tins and transfer to the fridge for at least 2-3 hrs. Unwrap the paneer - if you’re not using it straight away, submerge it in cold water and keep it in the fridge. Will keep in the fridge for up to three days.
