Paneer

• No rennet required
• simple to make

• Milk
• lemon juice or vinegar

• Curries
• grilled foods
• salads

Paneer is a staple in Indian cuisine, characterized by its firm yet soft texture and mild, milky flavor. It doesn't melt, making it perfect for cooking in curries or grilling. Paneer is made by curdling hot milk with a food acid like lemon juice or vinegar, and it doesn't require any special cultures or enzymes, which simplifies the process. It's often used as a vegetarian protein source in many Indian dishes. The ease of making paneer and its versatile use in various cuisines make it a great option for beginner cheesemakers.

Boil the Milk: Pour the milk into a large, heavy-bottomed pot. Bring it to a boil over medium heat, stirring frequently to prevent the milk from sticking to the bottom of the pot and scalding.

Add Acid to Curdle Milk: Once the milk comes to a boil, reduce the heat to low. Add the lemon juice or vinegar, one tablespoon at a time, while stirring gently. You'll see the milk start to curdle with the formation of cheese curds and a greenish whey.

Check Curd Formation: When the curds separate clearly and the whey turns a clear green color, stop adding the acid. If the whey is still milky, add a little more lemon juice or vinegar.

Rest the Mixture: Remove the pot from the heat and let it sit undisturbed for about 10 minutes. This allows the curds to further separate from the whey.

Strain the Curds: Line a colander with a few layers of cheesecloth or a clean, thin kitchen towel. Pour the curds and whey into the colander to separate them. You can reserve the whey for other uses.

Rinse the Curds: Rinse the curds gently with cold water to remove the taste of lemon juice or vinegar.

Press the Curds: Gather the corners of the cheesecloth and twist to gently squeeze out excess whey. Place the wrapped curds on a flat surface and put a heavy weight on top (like a heavy pot or water-filled jug) for 1-2 hours to set its shape and remove more whey.

Remove and Use Paneer: Unwrap the paneer. It should be firm and cohesive. You can cut it into cubes or any shape you like. Paneer can be used immediately or refrigerated for up to a week.