Homemade Paneer Cheese
1 gallon whole milk
½ cup freshly squeezed lemon juice
1. In a large pot, bring the milk to a boil. Keep mixing the milk with a wooden spoon to prevent the bottom from burning. Keep an eye on the pot to make sure it does not over boil. Once the milk comes to a boll add in the lemon juice and stir while the curds separate from the whey
2. Transfer the curds with a slotted spoon from the pot to a stranger lined with cheesecloth or a thin linen. Squeeze out all the excess whey, Form into a disk and press in between two plates, in the fridge for at least 1 hour with a heavy weight on top Cut into cubes and use in your favorite recipes that use paneer or fry it up with some spices and enjoy.
Home Made Paneer Cheese Ingredient