How to make Paneer / Indian Cottage Cheese:

• Whole fat milk               -  1 litre
• Fresh lime juice             - 2 to 3 tbsp ( or 1 ½ tbsp vinegar )

1. Take milk in a heavy bottomed pan.

2. Allow to boil in medium high.

3. Squeeze lemon and take fresh lime juice. ( vinegar can also be used )
4. Keep stirring the milk, until it comes to boil.

5. Now turn the flame to low heat and add lime juice,  1 tsp at a time.

6. Keep stirring the milk after each addition.

7. Repeat this until the milk curdles completely.

8. Now you can see the whey water separates from the solid milk particles.

9. Turn off the gas and keep aside for 5 minutes.

10. Place a thick muslin cloth over a strainer.

11. Pour the contents in the pan over the strainer.

12. Rinse the strained paneer with fresh water.

13. Now we can see nice creamy paneer.

14. Take a tray & keep it in the bottom.

15. Place a big plate with holes in it over the tray.

16. Now carefully gather the edges of the muslin cloth and hold it up.

17. Gently roll the cloth, so that the excess whey water drains out.

18. Fold the cloth with paneer inside as a rectangular block, ( as we fold kerchief)

19. Now place the cloth under a heavy weight over it. ( usually I use a thick bottomed wok with water )

20. This ensures smooth pressing & helps to get Paneer,  just like store bought one.

21. Now wait for 4 to 5 hrs. ( the longer you press the paneer, the firmer it gets)

22. Unfold  the cloth, we can see good & smooth paneer.

23. The sides which are not pressed looks crumbled.

24. Trim the edges & cut it to fine cubes.

25. Home made healthy paneer is ready to add in any favorite curry of our choice.

26. Paneer can be used in many different ways from making  desserts,  appetizers  &  main course dishes.

• Do not throw away the leftover whey water, it can be reserved in fridge, & used for kneading chapatti, paratha or pizza dough.

• The more fat content in the milk, the better output. Paneer made from a high fat content milk will be tastier.