This is a follow up to the muttar paneer recipe in which I promised to post a recipe for the paneer that we made. I will preface this by saying that the process is fairly time consuming and may not be entirely cost effective. That being said, if you happen to live in a place where paneer is hard or impossible to find, this recipe gets the job done. Additionally, it is extremely satisfying and rewarding to be able to make cheese from scratch.
- Whole Milk 22 cups (that’s a gallon + 6 cups)
- Lemon juice 0.6 cups
- Salt 2 tbsp
- Garlic (optional) 2 cloves, crushed
- Cilantro (optional 2 tbsp, chopped
- Bring milk to rolling boil in large pot.
- Remove from heat and stir in lemon juice. Return to heat for 1 minute until curds begin to separate. Stir in salt.
- Remove from heat and line strainer with a double layer of cheesecloth. Add the garlic and cilantro at this point if you want.
- Squeeze the liquid from the curds* and let it drain for 30 minutes. It should yield a block of cheese.
- Cut pressed paneer into small cubes and it’s ready to go!
*We used a cheese press for this step. If at home, you can press the curds by hand in the cheese cloth, place the wrapped curds in a dish, cover the curds with another dish and place a weight on top. The leftover liquid whey can be used as a base for sauces if you don’t want to throw it away.