Homemade Paneer Cheese


| 1/20/2016 9:29:00 AM


Renee-Lucie BenoitI was gifted with a couple gallons of cow's milk recently. Friends had bought some for the youngsters that were visiting with their parents. The said youngsters did not drink much of the milk and not being milk drinkers themselves or wanting to waste it they asked if we would like the milk. I said yes of course and set about figuring out what to do with it. Time was running short when all of a sudden the answer popped into my head. Paneer cheese! So easy to make and so good in many dishes, especially East Indian. Here's how I do it and a suggestion for what to do with it afterwards.

Makes a little over a pound of cheese.

Ingredients:
1 gallon whole milk (not UHT pasteurized)
1/4 - 1/2 cup lemon juice
1/4 salt or to taste

Equipment:
Big heavy bottomed pot
Slotted spoon
Colander
Mixing bowls
Cheesecloth
Small flat plate & weight (can be a can of something)
Thermometer

How to:



Pour the milk into the pot and set over medium heat. Bring the milk to just below boil at around 200 F. Stir the milk occasionally, scraping the bottom of the pot to make sure the milk doesn't burn. Use a thermometer if possible. The milk will be steamy when ready.