Paneer is really simple to make. The hardest part is waiting for the milk to come to a boil! It is a fresh cheese so can be eaten right away and the way I do it only takes about half an hour. You only need full milk, vinegar/lemon juice and salt. You can also experiment with other flavours such as adding toasted cumin seeds or anything else you think will taste nice with fresh cheese. Paneer is great to eat straight away as a snack or as nibbles for when guests come around. (Since it has a mild milky flavour it is best to add a little something like cumin seeds if eaten by itself, or pair it with a nice chutney.) Paneer is great in many Indian dishes. My favourite is Paneer Makhani which I may give you the recipe for as well ; ) Also Palak Paneer is a common cheese dish. A combination of spinach, tomatoes, spices and of course ..Paneer! ..Yum!
4 Litres full cream milk
1/2 cup lemon juice or vinegar
A good tsp of salt
Optional: Cumin seed, Saffron
Large pot that can hold all of the milk
Pour milk into pot. Add in salt and anything else you want to put in. I always put in cumin seeds and a pinch of saffron. Toast cumin seeds in a dry pan and roughly grind before putting into milk. Slowly bring to a boil on medium heat, stirring continuously. As soon as the milk starts to boil, take off heat. Add in half cup of vinegar. I find vinegar works best but you can use lemon juice. You should see the milk start to curdle. If it doesn’t curdle add a bit more vinegar or lemon juice. Line the colander with the muslin cloth. (Put it over a large bowl if you want to keep the whey. The chickens love this stuff. Or just put the colander in the sink.) Pour the curdled milk in the lined colander and twist the muslin cloth with the fresh cheese in to form a ball. Place in the colander and put weights on top of the cheese. Wait for half an hour for excess moisture to drain. Then the Paneer is ready to eat! Or to cook up in a curry : 0