Homemade Indian Fresh Cheese (Paneer)
Paneer is an simple Indian fresh cheese quite similar to the well known Ricotta. It´s a bit more dry and made without salt. In cooked dishes it has the same consistency than tofu. You can cook or fry it and it´s well known in the North Indian dish Palak Paneer (spinach curry).
2 liter whole milk (good quality 3,5 % fat)
60 ml freshly squeezed lemon juice
Heat milk and bring to a boil in a non stick saucepan. Stir occasionally so that the skin does not form on the surface. When milk becomes to rise add the lemon juice. Stir milk when it starts to curdle so that the curdled milk does not stick to the base of the pan.
Add the curdled milk to the cheesecloth over a bowl. Now squeeze the cheesecloth to press the liquid out.
Put the “cheesecloth ball” on a plate and place a heavy weight on top. Leave for 40 minutes until the paneer is ready