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I love cheese. And I love Indian cooking. In my quest to simplify and make more things from scratch, I've been learning how to make my own paneer. It's so simple! Here's what you do:
Bring 3 litres of full-cream milk to the boil. Make sure you stir it so it doesn't stick to the bottom. Nobody likes burnt bits of milk in their cheese.
Just as the milk comes to the boil, turn off the heat and add the lemon juice from 1 freshly squeezed lemon. I've also used bottled lemon juice and it works just fine, you may need slightly more though. You'll know you've used enough when the solids start to separate and the liquid turns a clear yellow-greenish colour.
Leave your saucepan to sit for a few minutes to allow the curd to separate and clump together.
Strain everything using a very fine mesh sieve. You can line the sieve with cheesecloth but I'm too lazy to do this.
Slowly press the cheese with a spoon to remove as much liquid as possible.
Press your cheese into a container, and put in the fridge until you need to cook with it (ideally I would use this cheese within a day or two).
I love to have panfried paneer with some veggies. Another favourite recipe is Malai Kofta - fresh cheese balls served in a creamy tomato sauce. I use a recipe from the inspirational vegetarian chef Kurma Dasa, there is a copy of the recipe on the Happy Dacks blog (cute blog name!).