Paneer is a cheese originated in India.It's made with cow's milk, is white in color and soft in texture. It has a mild flavor, and is great in heated dishes, as it retains it's shape, and doesn't melt.Paneer is very easy to make at home and is much tastier than the store bought ones and much more creamier too. Paneer an all time favorite cheese in India is used in ever so many dishes like matar paneer, gravy paneer, paneer butter masala , palak paneer etc
Curdled milk is called chenna/cottage cheese. Flattened chenna is Paneer.The whey can be used as a healthy addition for boiling rice, kneading into dough to make rotis or parathas
( The ingredients are approximate quantity, whenever i prepare milk i usually take as much milk as i need in a big container and when it comes to boil i start adding acid(whichever you are using ) little by liitle till the milk curdles..)
Whole Milk:- 1 liter
Acid ( like Vinegar(1-3tsp), lemon(1/2) or citric acid(1/2tsp)
The quantity of Paneer that you get would be about 15% of the weight of the milk you start with. So one liter of milk makes about 150 grams of cheese and a gallon of milk makes a little more than a pound
When it comes to a boil, stir in the acid and cook for another 2-3 minutes; in a few minutes, you see small curds floating on top
Now turn off heat and allow to sit for a few minutes to cool. Strain through the muslin cloth.
When the liquid is mostly drained out, lift the cloth by the corners and twist to squeeze out remaining liquid.
To make paneer, press the cloth-covered cheese under a heavy enough weight for up to two hours ( i usually use the same container in which i drained the liquid to put on top )..
After two hours you will get flat and firm paneer.
Now you can store it in an airtight box and refrigerate(upto 2-3days) till ready to use
When you want to use the paneer, remove from fridge and let it sit at room temperature for about 10 mins. Then you can slice it, shred it, grate it or cut it into desired shapes.