Homemade Indian Paneer Cheese | Fresh & Mild

Preparation

• 1
  Prepare a large, perfectly clean pot.
• 2
  Pour 1 liter of whole milk into the pot and heat over medium heat. Stir occasionally to prevent the milk from burning on the bottom.
• 3
  Bring the milk to a boil and simmer until a persistent foam forms on the surface. At this moment, add the lemon juice.
• 4
  The required amount of lemon juice depends on the fat content of the milk. First, add 2 tbsp of juice. The milk should immediately begin to curdle.
• 5
  Continue heating the milk until it has completely curdled. If the milk does not curdle sufficiently, add another 1 to 2 tbsp of lemon juice.
• 6
  Meanwhile, prepare a second pot and place a sieve on top. Line the sieve with a clean cheesecloth or a thin cotton cloth.
• 7
  Once the milk has completely curdled, carefully pour the mixture into the cloth. The whey will drain through the sieve into the pot. Gather the ends of the cloth and carefully squeeze out the remaining liquid (caution, the mass is very hot!).
• 8
  Let the cheese drain completely in the cloth. Once the cloth is dry on the outside, briefly hold the cheese, still in the cloth, under cold water (hold the edges of the cloth so that no water gets directly onto the cheese, only rinse the cloth from the outside).
• 9
  Place the washed cheese in the cloth back into the sieve and place it over a clean bowl. Weigh down the cheese (e.g., with a mortar or a heavy pot) and let it rest for about 40 minutes. After that, the homemade paneer is ready to eat or process further.