Homemade Paneer/Indian Cottage Cheese

Bring milk to boil in a heavy bottom pot. Once it starts to lathers, by continuous stirring slowly add in lemon juice. Keep stirring on medium flame until the whey separates completely. Turn off the flame.

Line strainer with cheesecloth and make sure the cloth is big enough to tie up. Carefully pour in the cuddled milk and wash this mixture once. Now tie knot tightly by gathering the ends of the cheesecloth.

Hang it to anywhere you find it feasible or tie it to kitchen sink tap. Let the water get drained completely, this might take around 30-40 minutes.

Gently open the cheesecloth and place it on a plate. Using your hand flatten the mixture into a circle or square. Wrap again with same cloth and place weight on top of it. I used motor & pestle. Leave it to set for 2-3 hours without touchin

After few hours remove cheesecloth and cut them into desired shapes and store in air tight containers or Ziploc bag and refrigerate till use. This stays fresh for 2-3 days. Remember not to freeze the paneer.

** Don't freeze the paneer.