Homemade Paneer Cheese 🧀🥛🍋 Recipe by Veggie K
Cooking Instructions 12 minutes 1 Assemble all ingredients. 2 Pour 8 cups of milk into a heavy bottom pot and bring to a frothing boil over medium-high heat (7-12 minutes). Mix often to avoid burning 3 While the milk is heating up, squeeze the juice from 3-4 lemons, removing any seeds, and set the juice aside. 4 As milk heats up, froth will begin to form. At a certain point, milk froth will quickly begin to rise to the top of the pot. At that point, turn off heat immediately. 5 Before the froth subsides, gently add 2 tablespoon of lemon juice and gently stir milk with a wooden spoon until curds form and separate from the whey. 6 Continue adding lemon juice, 1tbsp at a time, and stirring until the milk fully curdles. Do not add any more lemon at that point* 7 Remove the pot from heat and let the curds sit in the whey for 7-10 minutes. 8 Over a sink or bowl, set up a cheesecloth over a colander and carefully pour the curds and whey into it to strain the cheese. 9 Gather the ends of the cheesecloth and rinse the cheese under lukewarm water over the cheesecloth for 3-5 minutes to remove the lemony taste. 10 Squeeze out as much water as possible from the cheese. If desired, add salt to taste before pressing. 11 Place the cheese under a heavy object to press for 45-60 minutes** 12 Chill the paneer and use it in your favorite dishes. 1 Assemble all ingredients. 1 Assemble all ingredients. 2 Pour 8 cups of milk into a heavy bottom pot and bring to a frothing boil over medium-high heat (7-12 minutes). Mix often to avoid burning 2 Pour 8 cups of milk into a heavy bottom pot and bring to a frothing boil over medium-high heat (7-12 minutes). Mix often to avoid burning 3 While the milk is heating up, squeeze the juice from 3-4 lemons, removing any seeds, and set the juice aside. 3 While the milk is heating up, squeeze the juice from 3-4 lemons, removing any seeds, and set the juice aside. 4 As milk heats up, froth will begin to form. At a certain point, milk froth will quickly begin to rise to the top of the pot. At that point, turn off heat immediately. 4 As milk heats up, froth will begin to form. At a certain point, milk froth will quickly begin to rise to the top of the pot. At that point, turn off heat immediately. 5 Before the froth subsides, gently add 2 tablespoon of lemon juice and gently stir milk with a wooden spoon until curds form and separate from the whey. 5 Before the froth subsides, gently add 2 tablespoon of lemon juice and gently stir milk with a wooden spoon until curds form and separate from the whey. 6 Continue adding lemon juice, 1tbsp at a time, and stirring until the milk fully curdles. Do not add any more lemon at that point* 6 Continue adding lemon juice, 1tbsp at a time, and stirring until the milk fully curdles. Do not add any more lemon at that point* 7 Remove the pot from heat and let the curds sit in the whey for 7-10 minutes. 7 Remove the pot from heat and let the curds sit in the whey for 7-10 minutes. 8 Over a sink or bowl, set up a cheesecloth over a colander and carefully pour the curds and whey into it to strain the cheese. 8 Over a sink or bowl, set up a cheesecloth over a colander and carefully pour the curds and whey into it to strain the cheese. 9 Gather the ends of the cheesecloth and rinse the cheese under lukewarm water over the cheesecloth for 3-5 minutes to remove the lemony taste. 9 Gather the ends of the cheesecloth and rinse the cheese under lukewarm water over the cheesecloth for 3-5 minutes to remove the lemony taste. 10 Squeeze out as much water as possible from the cheese. If desired, add salt to taste before pressing. 10 Squeeze out as much water as possible from the cheese. If desired, add salt to taste before pressing. 11 Place the cheese under a heavy object to press for 45-60 minutes** 11 Place the cheese under a heavy object to press for 45-60 minutes** 12 Chill the paneer and use it in your favorite dishes. 12 Chill the paneer and use it in your favorite dishes. 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