Paneer (Indian Cottage Cheese Cubes)
- 6 cups full fat milk
- 2 ½ Tbsp freshly squeezed lemon juice (reserve ½ Tbsp if needed)
- In a heavy pot, bring milk to a boil over medium heat
- Add lemon juice and gently stir the milk
- Immediately, you should see the milk begin to curdle. Stir one more time and turn off the heat and move pot to a cool surface.
- Note: If your milk isn’t curdling, add the reserved ½ Tbsp lemon juice.
- Do not continue to cook, as this can make the paneer hard, so to prevent that from happening, you can add a little cold water to the pot to lower the temperature.
- Allow milk curds to settle for another minute.
- Place a thin layer of cheese cloth in colander and pour the cheese into the cheesecloth, and let drain for a couple of minutes.
- Then rinse the cheese curds with fresh water to remove the taste and smell of the lemon juice.
- Pull up the sides of the cheesecloth and squeeze any excess water from the cheese.
- Place the cheesecloth ball into the colander to drain for another 30 minutes to remove excess whey.
- Place the cheesecloth on a plate with holes and flatten out by placing a heavy object on it to further remove moisture.
- After about an hour, remove the cheesecloth and place the cheese on a cutting board and cut the paneer into 1 inch cubes.
- The paneer is now ready to use