Paneer is India's version of cottage or farmer's cheese. It is generally a bit more dense than other cottage cheeses. It is closer to Mexican queso blanco than Ethiopian ayib or Italian ricotta.
It is very simple to make, only requires two ingredients that you probably already have at home, and takes only a few minutes active and a few hours passive making time.
Once it is made you can cook it in a variety of dishes, or store it in the fridge for up to two weeks.
Step 1: Gather Your Tools and Ingredients.
- One large pot, preferably with a thick base. I am using an eight quart pressure cooker, without the lid.
- One medium to large colander.
- One piece of cheesecloth large enough to fully line the colander. I double it if the weave looks too loose. If you think normal cottage cheese would slip through the holes, double it. You can also use loose weave muslin.
- One long-handled wooden spoon or latex spatula.
One gallon of whole milk.
About six to eight tablespoons of lemon juice. You can use vinegar in a pinch, or so I am told. I have never tried it so I couldn't tell you if it would be the same amount as the lemon juice.
This recipe is very flexible. You can cut it in half easily, but I would still use at least four tablespoons of lemon juice for a half gallon of milk.