Homemade Paneer Cheese

Step 1

Place the milk in a large saucepan and heat over medium heat until just before it beings to simmer (200-210F), stirring occasionally to keep the milk from sticking to the bottom of the pan.

Step 2

Remove the milk from the heat and stir in the lemon juice. The milk will begin to curdle. Cover the milk and let it set for 10-15 minutes. During this time the curds and whey will begin to separate. (If the milk hasn’t separated, add another tablespoon or two of lemon juice and let stand for an additional 10-20 minutes. If it still doesn’t separate, you probably have UHT milk on your hands.)

Step 3

Pour the milk into a strainer lined with cheesecloth, letting the whey collect in a bowl beneath the strainer.

Step 4

Once you have collected all the curds into the cheesecloth, mix in the salt (if using). Then, gather the cloth together and squeeze as much liquid as you can from the curds. (You cheese can be used at this time if you want ‘grated’ paneer, but to make a solid brick of cheese, continue on.)

Step 5

Place a small bread plate, inverted on a larger dinner plate. Place the cheese in the cloth on top of the smaller plate. Plate another plate on top of the cheese bag and top with a 1-2 lb weight (a bag of beans or rice works well). Refrigerate while pressing for at least 1 hour.

Step 6

Once pressed, you can remove the cheese from the cheesecloth. Use it immediately, or refrigerate it for 2-3 days.