Ingredients:
– 1 gallon whole milk
– 1/4 cup lemon juice or white vinegar
– Cheesecloth or a clean muslin cloth
– Heavy object for pressing (such as a pot filled with water)
Instructions:
1. Boil the Milk:
– Pour the milk into a large pot and heat it over medium heat.
– Stir occasionally to prevent it from sticking to the bottom.
– Bring the milk to a gentle boil.
2. Curdle the Milk:
– Once the milk starts boiling, reduce the heat to low.
– Slowly add the lemon juice or vinegar, one tablespoon at a time, while stirring gently.
– You will see the milk begin to curdle and the whey (greenish liquid) separate from the curds.
– If the milk does not curdle completely, add a little more lemon juice or vinegar until it does.
3. Strain the Curds:
– Line a colander or sieve with cheesecloth or a muslin cloth and place it over a large bowl to catch the whey.
– Carefully pour the curdled milk into the colander to separate the curds from the whey.
4. Rinse the Curds:
– Rinse the curds under cold running water to remove any residual lemon juice or vinegar taste.
5. Drain the Curds:
– Gather the edges of the cloth and twist them to squeeze out excess whey.
– Tie the cloth and hang it over the sink or a bowl for about 30 minutes to let the remaining whey drain out.
6. Press the Paneer:
– After the initial draining, place the wrapped curds on a flat surface.
– Place a heavy object (such as a pot filled with water) on top to press the paneer for about 1-2 hours.
– The longer you press, the firmer your paneer will be.
7. Unwrap and Use:
– After pressing, unwrap the paneer. It should be a solid block.
– Cut the paneer into cubes or slices as desired.
8. Store:
– You can use the paneer immediately in your recipes, or store it in the refrigerator in an airtight container for up to 2-3 days.
