Paneer is a traditional Indian cheese. It is a cottage cheese that is cream colored and unsalted. Used primarily in India, Pakistan, Afghanistan, Nepal and Bangladesh, paneer is a staple in dishes like pakoras, kebabs, and Bengali sweetmeats. Paneer is also known for the health benefits it provides. An excellent source of protein, paneer keeps hunger pangs away, builds stronger teeth, helps to burn fat, and can prevent some deadly diseases. This cheese is one food that is not only delicious but nutritious as well.

Making paneer is simple enough as it requires only two main ingredients. This easy 7-step recipe is guaranteed to make your perfect paneer with just the right amount of firmness.

Ingredients:

-1 Liter of Whole Milk

-3/4 Tablespoon of an Acid (Lemon Juice, Lime Juice, or Vinegar)

Step 1

Put the milk in a pot and put it over medium heat. You want to get it to a temperature that is just below boiling. Then turn the heat on low. The approximate temperature should be 176 degrees Fahrenheit.

Step 2

Slowly add the lemon juice or whichever acid you picked. Make sure to do this at a slow rate, approximately one teaspoon at a time. Stir gently and continuously until the milk begins to curdle and separate. Once curdling begins, turn the burner off.

• Remember, never add extra acid if it is not necessary. Too much of the lemon juice can cause the cheese to be soft and taste bitter.
• Slowly watch and wait for it to begin to curdle, when the curds stop forming out of the green whey, the curdling process is over.

Step 3

Let the mixture sit for thirty minutes or until it is cool enough to handle. Place a cheesecloth in a strainer and strain the curds. (If you want to keep your whey for your next batch of paneer, place the filter in another larger pan before straining.) Rinse the curds with a couple of cups of fresh water to remove any bitterness left from the lemon.

Step  4

Grab the cheesecloth from all corners and twist until all of the excess liquid drains from the curds. The more liquid you remove from the curds, the firmer the cheese will be.

Step  5

Form your curds into the shape of a square or rectangle and wrap it as tight as you can in the cheesecloth. Place something heavy on tops of the cheese, such as a large book or a brick. If you want it shaped in a perfect square or rectangle, you can always place it in a box before you press it. Shaping will make slicing easier later on. You should keep it pressed for approximately 40-45 minutes.

Step 6

Take off which ever heavy object you applied, as well as the cheesecloth.

Step 7

This step is optional. But, if you want to make the appearance and the texture of better quality, then it is recommended to soak the block of cheese in cold or chilled water for two to three hours.

All that you have left to do is enjoy!