Homemade Paneer
Recipe type: Vegetarian
Cuisine: Indian
  • ½ Gallon Whole Milk
  • ¼ cup Lemon Juice
  1. Bring the milk to a boil in a large pot, stirring frequently so it doesn't burn.
  2. Once at a boil, reduce the heat to low and pour in the lemon juice, stirring constantly. Once the milk has curdled, remove the pot from heat and let sit 10 minutes.
  3. Place a sieve or colander over a large heatproof bowl or another large pot, and line your strainer of choice with cheesecloth or a nut milk bag.
  4. Carefully pour the curds and whey through the cheesecloth/nut milk bag, the whey will fall into the bowl while the curd remains within the cloth.
  5. Allow to sit until cool enough to handle, then squeeze the curd in the cloth extracting as much liquid as possible. Return the cloth-wrapped curd to the strainer, and press down with a weight (such as another heavy bowl), and allow to sit for 3 hours.
  6. Chill wrapped in plastic until ready to use. Enjoy within 3 days.
Recipe by Marci Cornett at http://marcicornett.com/make-paneer-instantly-feel-better-about-life/