Paneer is really easy to make. With just 3 ingredients and 45 minutes you can have fresh homemade cheese.
1/2 gallon raw milk (If you are not using raw milk then add 1/4 tsp calcium chloride mixed in 1/4 c cold sterilized water.)
5 tsp Lemon Juice
Paneer is an Indian cheese that is easy to make and delicious!
|Bring milk to a gentle boil.|
Bring your milk to a gentle boil in a non-reactive pot such as stainless steel or porcelain coated.
Stir gently to keep from scalding with a stainless steel spoon.
If you are not using raw milk then add 1/4 tsp calcium chloride mixed in 1/4 c cold sterilized water, Stir gently for a minute to combine.
|Cheese curds forming.|
Add 5 tsp lemon juice, one at a time, stirring just once or twice to mix lemon juice between each addition. (don’t over-mix or curds will be small and difficult to work with!)
Turn off your heat immediately.
You can see the curds beginning to form. DON’T STIR AT THIS POINT. Allow to sit for 20 minutes.
Spoon curds into a colander or sieve with a slotted metal spoon into lined with 2 layers of cheese cloth or a single layer of butter muslin.
|Cheese curds draining over sieve.|
Allow to drain over a pan for 20 minutes.
|Draining whey from cheese curds.|
Gather the ends of the cloth together and twist at the top and give a little squeeze.
This will allow the whey to drain out a bit.
|Cheese curds drained.|
Take your ball of cheese curds and lay it out on a baking sheet as shown- still in the cloth.
Let it cure for an hour or so (up to 5). The longer you cure it, the firmer it will be. You can then remove the cloth and store in the fridge or cut up immediately to eat on anything. My favorite is to make a curry and add into the hot mix for the last 10 minutes of cooking (Just enough to warm it through).
Keeps in fridge for up to a week.