Let's say you're fixin' to make saag paneer. Well, you're gonna need paneer. Here's the recipe that'll help you out. It's simple to make, and the cheese is nice and fresh.
- 1/2 gallon whole milk
- 2 lemons, juiced
Heat the milk in a heavy pot over medium heat. Stir occasionally to keep the milk from burning.
Meanwhile, fold over a cheesecloth in a strainer over a large bowl.
Once the milk hits a low boil, reduce the heat to low and add the lemon juice. Give it a few stirs to separate the curds from the whey.
Drain the pot into the cheesecloth. Rinse the curds to wash off the lemon flavor. Pull up the sides of the cheesecloth, and give the cheese a squeeze to release as much water as possible.
Twist the end of the cheesecloth and set the cheese on its side on a plate. Put a cutting board on top, and place the pot you were using on top of the cutting board to weigh it down.
Wait about 30 minutes before slicing.