Ingredients

• 2 litres - Milk
• 2-3 tbsp - lemon juice

How to Make Traditional Paneer (Indian Cheese)

• Boil the milk in a stainless steel pot and stir the milk regularly to make sure it doesn't burn.
• Once you make sure that the milk is thoroughly boiling, remove from the heat and add lemon juice. The milk starts curdling right away.
• Have another pot ready. Also, you'll need a strainer covered with a cheesecloth.
• Scoop the curds and whey (the liquid) into the strainer.
• The whey is not used in paneer, but is a useful ingredient in general. You can make lemonade with it, cook your rice with it, use it in steamed vegetable preparations, soups, etc.
• The curds should all have remained in the cheesecloth. Wrap the cheesecloth so as to cover the curds completely. Press the cheesecloth a little bit with your hands or a spoon. The point is to squeeze every last bit of whey out of the paneer.
• Now you have a block of paneer. This has a good consistency.
• When using it in vegetable preps, you'll want to use it in chunks or cubes, sometimes having fried those cubes separately before adding them to the preparation.
• Fried paneer cubes are a great addition to rice or peas.