Pressed Lemon Cheese (Paneer)

 To live healthy we have to eat healthy food, and that is why I want to share with you this simple recipe for pressed lemon cheese (Paneer) which anyone can make home quickly. That is the best way to avoid eating cheese from shop, usually filled with a number of additives. I would suggest using raw milk from local farm if possible. That way cheese will be richer. Do not worry about fat and then decide to get some low fat milk from shop. You are making cheese after all, so quality of milk matters here.

 Paneer (lemon cheese) is very important ingredient of many Indian dishes. If you like Indian cuisine and having a plan to prepare Indian dishes at home, learning how to make Paneer would be quite helpful. This is type of cheese you can prepare and eat right away. Another advantage of this cheese is, it doesn't melt, so it can be stirred into soups or simply used as filling for kebabs.

 Heat 2 l of whole milk to around 90°C (200°F), it shouldn't boil. Stir it slowly making it steamy, remove from heat and add 1/4 cup of lemon juice. Milk should curdle right away, but if it doesn't don't panic, just leave it aside covered for about 10-15 minutes giving time to acid to separate whey and curds. Liquid should separate and look little yellowish. If by any chance liquid doesn't separate, add another spoon of vinegar or lemon juice.

 Now is time to strain the curds using cheesecloth and strainer, collecting whey in some bowl. When that is done, gather cheesecloth with your hand and squeeze it around the curds to remove excess whey. Open cheesecloth and sprinkle salt over the curds, mix it nicely and then using cheesecloth wrapped around, put cheese into strainer and press cheese for at least 1 h using some extra weight on top. That will press out all the whey and shape cheese.

                                                                 Photo by Chiot's Run

Store Paneer in a fridge and keep in mind this cheese should be used within few days.