I absolutely adore paneer (Indian cheese that is light and resembles mozzarella cheese. This is made in Indian homes and added to several recipes. I can’t seem to get enough of paneer!! Most people think that it is difficult to make cheese but it is beyond easy.
8 1/2 cups whole milk
4 tablespoons white vinegar or 1/4 cup lemon juice (you can use either depending on what you have in your cupboards)
1/4 to 1/2 teaspoon salt
Using a large colander or mesh strainer, line it with 3-4 pieces of cheesecloth.
In a large heavy-bottomed pan, bring the milk to a boil and before it begins to boil, turn off the stove and add the curdling agent (vinegar of lemon juice) and the salt. Stir the mixture and allow it to stand for 10 minutes so the curds can begin to form.
Drain the mixture through the cheesecloth and please make sure that you are draining into a bowl, you want to keep the liquid aka the whey.
You want to let this curds cool and then squeeze all of the liquid out of the cheesecloth and tie it as tightly as possible when you form a flat disc and place it in a bowl and then transfer it to the refrigerator to harden for an hour or overnight. Cover the bowl to make sure it does not take on any flavors found in your refrigerator. Once it has hardened, cut the paneer into small cubes. You can just fry them in some butter and serve once golden brown.
TIP: Use the whey in soups or any other dishes to add flavor and to thicken.