Homemade Paneer

How to prepare
paneer / cottage cheese at home
Paneer is a fresh cheese common in Asian cuisine. It is generally called Chhena or curd cheese made by curdling heated milk with lemon juice, vinegar, or any other food acids.
To prepare paneer, usually lemon juice is added to hot milk to
separate the curds from the whey. The curds are drained in muslin or cheesecloth and the excess water is pressed out.
The resulting paneer is dipped in chilled water for 2–3 hours to give it a good
texture and appearance. You can preserve paneer for 4-5 days in freeze under
water.
For maintaining, its freshness just changes the water every day
till to 4-5 days. You can use lemon juice, vinegar, yogurt, sour buttermilk and
citric acid for curdling.
In most cuisines, the curds are wrapped in cloth and placed under a heavy weight, such
as a stone slab, for 2–3 hours, and then cut into cubes for use in curries.



Ingredients
500ml Milk
1 Lemon juice
Muslin Clothe
Directions
Boil the milk in pan on high flame, when boil comes add lemon juice.
Stir well and remove from the fire.
Now pour curdles milk into clothe and Wrap the curds in a muslin cloth,
drain excess water.
Now rinse under cold water, and squeeze well to remove lemon smell and
taste.
Keep aside this under the weight or chakla for 10-15 minutes, once the
paneer is drained completely. Paneer is ready to use.
Pictorial
milk in pan
when boil comes
add lemon juice and stir well
curdles is ready
drain excess water from the curd

squeeze well 
keep aside under the weights
paneer is ready

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