Paneer

After adding citric acid, cheese will begin to curdle

Water will separate from cheese

Pour cheese into a colander covered with a cheese cloth 

Twist cheese cloth to squeeze out excess water 

Fold cheese cloth over cheese

Flip cheese over in colander

Place a plate over the cheese

Place gallon of water on top of plate


Cheese is all done! 

Cut cheese into cubes 

PANEER

Prep Time: 5 minutes Cook Time: 15 minutes Total Time: 1 hour
Ingredients
1 gallon whole milk
1 to 1 1/2 teaspoon citric acid

Special Items Needed
Cheese Cloth
Colander with holes in the bottom

Directions

1. Pour milk in a large pot. Do not throw away milk carton. 
2. Cook over high heat until it nears to boiling. Small bubbles will start forming and the milk will start to come up to the top. Once this happens, lower the heat all the way.
3. Take 1/2 a teaspoon of the citric acid and sprinkle it evenly over the milk. Begin mixing the citric acid with the milk. Milk will begin to start curdling. 
4. The water and cheese will start to separate. At this point you can slowly bring the heat up to a medium heat. If the water and cheese are not separating, add another 1/2 teaspoon of the citric acid. Remove from heat once the water and cheese have separated. NOTE: Depending on the milk, you may need to add more or less citric acid for the water and cheese to separate. Add citric add in only 1/2 teaspoon increments. 
5. Place a colander in the sink and place the cheese cloth over it. Slowly pour cheese into the colander with the cheese cloth. 
6. Lift the colander to remove any excess water. 
7. Twist the cheese cloth to squeeze excess water out of the paneer. This will be really hot so you can sprinkle some cool water over the paneer. 
8. Untwist the cheese cloth and loosely fold the cloth over the paneer. Flip the paneer wrapped with the cheese cloth upside down in the colander. 
9. Place a glass plate on top of the paneer. Fill the empty milk carton with water and place it on top of the paneer for 40 minutes. This will allow any excess water to drip out of the paneer. If kept any longer, the paneer will turn out really dry. 
10. Once the 40 minutes are complete, unwrap the paneer from the cheese cloth and cut it into cubes. The paneer is ready to eat! 

Place the paneer into refrigerator or you can put it into the freezer to cook with later. 

Enjoy! 

Categories: Cheese , Paneer