I saw how simple it was to make paneer (thanks Pranav!) and immediately had to give it a go. After consulting several recipes, I ultimately went with this one.
Homemade Paneer (FXcuisine.com)
· 1 liter milk
· 1+ t. lemon juice or vinegar
· A large pot
· A cheese cloth or clean towel or clean tee-shirt
- Gently heat the milk just to boiling and turn off the heat. Pour a little lemon juice in it.
Not too much, all you want is for the milk to curdle. Gently mix with a and add more lemon juice (or vinegar) until the milk has split into a transparent liquid and little lumps of soft white matter. That's your cheese.
- Take a clean towel and wrap it into a bowl or strainer, put everything in the sink and pour in the split milk.
- Let the milk water (whey) drain.
- ... then turn it and squeeze the cheese.
- Put it in a plate or form. Add a plate and some weight on top and leave in the fridge for a couple hours. Some more water will come out, just discard it.
- You can cut it in pieces and pan-fry it for 3-4 minutes in a little oil or ghee for longer preservation or use within a few days.
Comments: This is great and mild as is. I might try adding a bit of lemon juice and salt in the future and using it in place of feta. Or just salt to give it more flavor on its own. I mixed it in a sitr fry with lemon dressing, mustard, and sriracha, and was a happy camper, eating it with my new pita recipe.