This easy paneer recipe makes approximately 13 oz. of paneer out of one gallon of milk.
1 gallon (3.78L) of whole milk
6 tablespoons of white vinegar
string or shoelace
1. Empty the entire gallon of milk into a large pot. Slowly bring the milk to a boil over medium heat. Stir occasionally. While the milk is heating up, measure out the six tablespoons of vinegar into a separate bowl. Line a colander with the cheesecloth. If you intend the keep the whey, then place the colander in an empty pot to reserve the whey.
2. When the milk comes to a boil, turn off heat. Add the vinegar to the pot of milk. Stir constantly for two minutes (tip: use a stopwatch to keep track of the time). At the end of two minutes, the milk will have separated into solid white curds and a liquid whey that is green or yellow in color.
3. Gently pour the contents of the pot into the colander lined with cheesecloth. If you are keeping the whey, then make sure the colander is placed inside an empty pot to catch the whey. Move the pot of whey elsewhere to cool down (store the whey in the refrigerator after it has cooled down). Place the colander with the cheesecloth and solid curds under a sink faucet. Rinse with cold, running water until the curds are cool.
4. Gather and wring the cheesecloth with curds to form a round shape. Squeeze the excess whey out (this will take a lot of squeezing). You should have a round ball of curds wrapped in a cheesecloth at this point. Hang the cheesecloth ball either from the sink faucet or somewhere above the sink for 30 minutes to drain further. Tip: An easy way to hang the paneer is to tightly tie a string or clean shoelace around the top of the cheesecloth ball, then tie the other end of the string or shoelace to wherever you’re hanging it from.
5. Place the cheesecloth ball on a flat surface. Cover with a heavy object for 3-4 hours. Tip: Sandwiching the paneer between two cutting boards with a heavy weight or cast iron pot on top works well.
6. The paneer is done at this point. If you don’t intend to use it soon, then carefully remove the cheesecloth, place the flattened paneer is a storage container, and store in the refrigerator. Tip: You can wash and reuse the cheesecloth for future use.
Yield: Approximately 13 oz. of paneer. The amount will vary somewhat depending on the quality of the milk and how many curds are lost in the straining process.
Find more recipes here: The Complete List of Bean Recipes by BeansBeansBeans