If you’ve never made homemade cheese before, you’ll delight in the simplicity of Indian Paneer.
Whole milk will make creamier cheese than either 2% or skim.
| Servings | Prep Time |
| 1 block of cheese | 5 minutes |
| Cook Time | Passive Time |
| 10 minutes | 2 hours |
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If you’ve never made homemade cheese before, you’ll delight in the simplicity of Indian Paneer.
Whole milk will make creamier cheese than either 2% or skim.
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Ingredients
- 2 quarts milk
- 1 1/2 tsp salt
- 4 Tbsp lemon juice , strained
Materials
- Cheesecloth
Servings: block of cheese
Units:
Instructions
- Add milk and salt to a medium saucepan. Bring to a boil over medium heat. Reduce heat to low and add lemon juice. Cook for 1-2 minutes until fully curdled, stirring as needed.
- Pour the curdled milk into a cheesecloth lined colander, placed over a large bowl. The cheesecloth should be triple layered so the little curdles don’t fall through. Strain for 30 minutes. When done, squeeze the extra liquid out. It’s therapeutic. Really, really therapeutic.
- Leave the curds in the cheesecloth and press between two plates, weighing it down with a heavy pot filled with really heavy stuff.
- Press until desired consistency is reached, pouring off any accumulated liquid every thirty minutes. I pressed mine about 1.5 hours, but you might need to do more or less depending how much you squeezed off in the last step.
- When the cheese is all done, unwrap… And slice up! Mine was still rather soft and I loved it.