Homemade Paneer

Firstly, you will need a cheesecloth or a new handkerchief. I did not have cheesecloth on hand so I opted for the handkerchief instead.

Next, place a strainer over a bowl & cover the strainer with the cheesecloth or handkerchief & set aside.

Pour the milk into a large pot.

Bring to a boil on the stove-top.

When the milk is at a boil, add in two tablespoons of the vinegar or lemon juice & stir. I have used vinegar.

After a minute, add in another two tablespoons of vinegar or lemon juice & stir. Thereafter, add the remaining two tablespoons of vinegar or lemon juice & stir.

Notice the whey beginning to separate.

Remove the pot from the heat & allow to stand for 3 minutes.

Use a spotted spoon for the next step.

Scoop the whey or curd & then place over the cheesecloth or handkerchief that was over the bowl.

Next, wrap the whey or curd with the cheesecloth or handkerchief & press draining off any excess liquid.

Tightly squeeze & place over the strainer on the bowl.

Place a heavy pot or stone over the wrapped up curd. This will ensure that all the liquid is drained & allow it to form a firm shape. Allow to stand for 30 minutes to an hour.

Thereafter, unwrap & reveal you very own homemade paneer.

Slice or cut into cubes.

Paneer can be served as is or in a curry.

Refrigerate & use within 2 weeks.

It can also be frozen & used within 6 months.