Paneer has got to be one of the easiest cheeses to make at home! This mild Indian no-melt cheese is incredible for absorbing flavor in curries, grilling, or even making into desserts!
In a large heavy bottom pot, pour in all the milk. Turn the heat on low to medium. Turn on the thermometer and rest it in the milk. Bring the milk to a boil (~203°F), stirring occasionally. Once it's at a boil, pour in the lemon juice and stir with a slotted spoon. Turn off the heat and allow the milk to sit for 10 minutes as the milk curdles. After 10 minutes, gently stir the milk with a slotted spoon to separate the curds from the whey.
Place a strainer over a large bowl, and line the strainer with a cheesecloth. Carefully pour the curdled milk over the cheesecloth. Gather the cheesecloth to the middle, and twist the cloth to strain out as much whey as possible.
Transfer the block of paneer (still in the cheesecloth) on a plate. Fold the cheesecloth over the paneer so that it's flat. Place a heavy object on the paneer to flatten it out to about 2-inches thick and remove excess whey.
After a minimum of 20 minutes, remove the heavy object and refrigerate for a minimum of an hour. Carefully remove the cheesecloth and flip the paneer over on the smooth side. Cut into desired shape.
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Notes
Use whole milk that has not been through UHT (ultra high temperature pasteurization). Non-fat or skim milk will not result in enough milk fat.
TROUBLESHOOTING:If the curds and whey aren't separating, add another tablespoon of the acidic agent (lemon juice or vinegar) to curdle the milk. Bring the milk up to a boil and continue to stir until it curdles. Remove from heat when it curdles immediately and add a few ice cubes to stop the cooking.