Indian Homemade Cheese Paneer

INSTRUCTIONS

• 1
  Prepare a large pot (it is necessary that it is completely clean, without any dirt).
• 2
  Pour 1 liter of milk into the pot and heat over medium flame. Stir the milk occasionally to prevent it from burning.
• 3
  Bring the milk to a boil and cook until a continuous foam forms on the surface. At this moment, it is time to add the lemon juice.
• 4
  The amount of juice depends on the fat content of the milk used. The fatter the milk, the more juice will be needed. First, add 2 tablespoons of juice. The milk should start to curdle immediately.
• 5
  Continue heating the milk and let it curdle completely. If it seems that the milk is not curdling sufficiently, you can add another 1 or 2 tablespoons of lemon juice.
• 6
  Meanwhile, prepare a second pot, on which you place a sieve or colander. Drape a cloth or cotton towel over the colander.
• 7
  Once all the milk has curdled, pour the mixture onto the cloth. The remaining liquid will drain through the colander into the pot. Gather the ends of the cloth or towel together and squeeze out the remaining liquid from the mixture. Do everything very carefully, as the mixture is very hot.
• 8
  Let the mixture drain completely in the cloth. When the cloth is dry, rinse it together with the cheese under cold water (hold the edges of the cloth so that the water does not get inside onto the cheese, just rinse the outside of the cloth).
• 9
  Place the washed cheese in the cloth back into the colander and place it over a clean bowl. The cheese needs to be weighted down - for this, use a mortar, weight, or a heavy mug. Let the weighted cheese rest for approximately 40 minutes, and then the Indian homemade cheese Paneer is ready.