Paneer

A firm fresh cheese made from cow’s milk. Paneer stays firm when heated, rather than melting, and is a staple in parts of northern India. It is sold in South Asian groceries. To make ½ pound of firm paneer, you will need a sieve or a colander lined with cheesecloth, 2 quarts whole milk, and some freshly squeezed lemon juice. Heat the milk to a boil in a heavy pot, stirring frequently to prevent scorching. Lower the heat and add the lemon juice a tablespoon at a time, stirring, until (usually after the third tablespoon) the milk turns and the white curds separate from the pale green whey. Remove from the heat. Place the cheesecloth-lined sieve or colander over a bowl and pour in the contents of the pot. The whey will drain through. Pour cold water onto the curds to rinse away the lemon taste. Pull the edges of the cheesecloth together, squeeze out any extra water, and tie up your improvised cheesecloth bag over a bowl, so that the curds can drain further and firm up. After 20 minutes you will have soft cheese. To make firm paneer, leave in the cheesecloth, flatten it into an approximate square, put it in a shallow bowl, and place a weight on top. The weight will squeeze out more moisture and cause the cheese to firm up.