Easy Homemade Paneer

• Heat milk until it comes to a boil. Make sure to stir frequently to prevent the milk from scorching.
• Add lemon juice and stirred to evenly distribute. As soon as the curds begin to form, turn heat off and stir a couple more times.
• Pour in 1/2 cup of cold water to stop the cooking process.
• Poured the warm curdled milk into a sieve or colander lined with muslin or cheesecloth.
• When the whey has drained off, (this only takes a few seconds) rinse the curds by pouring 1.5 cups of cold spring or distilled water over it. This helps to remove any residual sour taste left behind from the lemon.
• Gather the cloth to form a ball. Twist cheesecloth to extract as much water as possible. Then put the cheesecloth with the ball of curds back into the colander that has been placed inside a dish to catch the whey as it drains.
• Place a plate or pot on top of the ball of curds. Set so the weight is evenly distribute. Use 4-6 lbs in weight to press the curds into a disc shape. Press for 2-3 hours. The pressing can be done on the counter top.
• You can use a pot filled with water. Or canned goods, dishes etc. Checkout utensil in your kitchen to find what works best for you. The heavier and longer the pressing time the firmer the paneer. Once the pressing is complete, you can use your paneer immediately.

Storage

• Submerge in cold spring water, cover and refrigerate. Change water daily and use within 2-3 days.