Paneer is a fresh cow’s milk cheese with a curd texture. It has a sour taste, does not melt and does not age. Composition of only two ingredients. Cooking!
Bring 1500 ml of milk to a boil in a saucepan over high heat. Add 45 ml of lemon juice or vinegar, reduce heat to medium-low, and simmer until the milk curdles.
Transfer the curds to a colander lined with cheesecloth. Rinse with cold water until the whey is fully drained.
Gather the cheesecloth and tie it tightly into a bundle.
Place the bundled curds on a cutting board, cover with a flat plate, and set a 3 kg weight on top. Press for 30 minutes.
Remove the cheesecloth. Store the paneer in the refrigerator for up to 7 days.
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