Homemade Paneer is so easy to make and taste great! This recipe is one that I created according to my taste but you can always add ingredients to make flavored or spiced Paneers.
1 Gallon of Whole Milk
1/2 Cup of Full Fat Plain Yogurt
The Juice of one Lemon
Begin by combining your yogurt and milk in a large sauce pan. Adding yogurt to your paneer will allow it to have a nice spongey texture and will also stabalize it, which will make life easier when you cut your paneer into cubes. Bring your mixture to a boil and be sure to continuously stir your mixture to avoid burning.
Once your mixture has come to a boil, turn off the heat and stir in your lemon juice. You will notice that the curd will start to seperate from the whey. Once all of your curd has pulled away from the whey, strain your mixture into a strainer that has been lined with a cheese cloth. Once you have only the curd in the cheese cloth, run cold water on the curd to wash out the flavor of the lemon.
Now pull your cheese cloth over your paneer and try to strain out at much water as you can. Once you have done this, place your cheese cloth back into the strainer, place your strainer on a deep stock pot, and place a heavy object or dutch oven, ontop of your cheese cloth. Leave the strainer on the counter top to strain any excess water for about 1 hour. After about an hour, check to see if your paneer is nice and firm. If it is, you can now remove your paneer from the cheese cloth and refrigerate it, or cube it up and cook with it. I like to refrigerate mine for at least an hour before I cook with it.
This recipe is great for paneer kebabs or to use in your favorite curries!