Homemade Paneer
Paneer is a fresh Indian curd cheese, and making it at home takes only milk and an acid. Heating the milk until just before it boils and then adding lemon juice or vinegar splits it into curds and whey. Pressing those curds under a weight gives you a firm block that slices cleanly. The result is milder and fresher than store-bought, and it needs no starter culture or rennet.
Instructions
Pour the milk into a large pan and heat it until it is close to boiling.
Just before it reaches a full boil, stir in the lemon juice or vinegar. The milk should separate into soft white curds and thin, watery whey.
Line a colander with cheesecloth and pour the curdled milk through it so most of the whey drains away.
Gather the cloth around the curds and squeeze out as much liquid as you can. Shape the curds into a block, then set a weight on top to keep pressing them.
Leave the pressed paneer in the refrigerator for 2 to 3 hours, until it is firm enough to slice.
If the paneer crumbles into granules when you cook it, steam the block for about 15 minutes to firm it up.
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