Homemade Paneer

All you need to make your own paneer is milk, a lemon and a clean muslin. It’s so easy. See for yourself.
 HOMEMADE PANEER
Ingredients:
1 litre milk (I used full-fat one)
2 teaspoons lemon juice
Extras: (optional)
1/2 teaspoon turmeric
1/2 coriander seeds
Equipment:
piece of cheese cloth or muslin
some bowls and a heavy weight
Method:
  1. Boil milk.
  2. When the milk starts boiling, add the lemon juice and extras (if you chose to use it).
  3. As soon the milk completely curdles, remove from heat.
  4. Strain the milk in the cheesecloth and drain the whey.
  5. Collect the cheesecloth tightly together with the lumps of milk shreds, place it on a plate and keep a heavy weight on top of the cheesecloth (as a weight, I used a big jar filled with water).
  6. Check after 30-40 minutes, the paneer should be set. If not, leave a bit longer. Once set and cooled, cut paneer into cubes or any shape.
  7. You can also refrigerate the paneer, keeping it in an air tight container or immerse the paneer block in a bowl of water and keep in the fridge. Paneer stays fresh for 3-4 days.

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