Homemade Paneer

Indian cheese is a treasure of nutrition. It is easy to digest and can be used in a number of preparations and is used in most Indian homes. It can be used in sweets, savories, and in gravies of dishes too. Indian cheese is a rich source of calcium. This helps in building strong teeth and bones. Paneer has the health benefit of preventing osteoporosis, which is a curse of old age. Equally interesting is the fact that Paneer helps prevent stomach disorders in people as they grow older.

Paneer also happens to be one of the easiest cheeses to make at home, requiring nothing more than milk and lemon juice. Here's how!

Ingredients:

Whole or 2% milk                                – 1 gallon

Lemon Juice                                       – 3 tbsp

Special Equipment:

a colander or strainer

Cheesecloth or a clean kitchen towel

Method:

• Take a heavy bottom vessel and boil milk. Keep an eye on it because it can boil over very quickly.
• When it comes to a boil, turn off the heat and add 2 tablespoons of lemon juice.
•  Stir until milk separates completely separates into curds and whey, if it doesn't seem to be separating completely, add another tablespoon of lemon juice.
• Immediately add about 10-12 ice cubes and turn off flame. Leave aside for 3-4 mts
• Pour the mixture into the cheesecloth-lined colander. When it's cool enough to handle, gather the corners of the cheesecloth into a bundle and squeeze out as much of the excess liquid as you can.
• Leave aside for 30  minutes. Remove the Paneer (Chenna) into a bowl.
• Now knead it gently for 4 minutes till there is no trace of moisture and is absolutely soft on touch.