Today, I am teaching you all about the magic of making homemade cheese! There is nothing cooler than having some milk turn into cheese curds right in front of your eyes. Even after making it dozens of time, it still fascinates me every single time. Paneer is an Indian non-aged cheese that is curdled by using an acid. An interesting property of Paneer is that it doesn’t melt so it can be fried to golden brown and added to your favorite Indian curries.
- 1 gallon whole milk
- ½ cup freshly squeezed lemon juice
- In a large pot, bring the milk to a boil. Keep mixing the milk with a wooden spoon to prevent the bottom from burning. Keep an eye on the pot to make sure it does not over boil. Once the milk comes to a boil, add in the lemon juice and stir while the curds separate from the whey.
- Transfer the curds with a slotted spoon from the pot to a stranger lined with cheesecloth or a thin linen. Squeeze out all the excess whey. Form into a disk and press in between two plates, in the fridge for at least 1 hour with a heavy weight on top. Cut into cubes and use in your favorite recipes that use paneer or fry it up with some spices and enjoy.