How To Make Homemade Paneer Cheese
First, Start off by getting these ingredients. Get 1 half gallon of whole milk, 3 lemons, and tight weave cheese cloth. Start by putting your milk into a pot and simmering it just below its boiling point. Be sure to squeeze all the lemons for their juice and store it in a container until its ready for its use.
After it's done heating up, pour the lemon juice in. The citric acid in the lemons should cause it to seperate into curds and whey. You're going to want to use the curds for the cheese.
After stirring the lemon juice in, turn off the heat and let it sit for 10 minutes. Once its cooled some, Put the cheesecloth over a colander. Pour the curds and the whey into the cheese cloth. DO NOT LET THE CURDS SLIP OUT OF THE CHEESE CLOTH!
Now, pick up the cheese cloth like a bag and keep the curds in it and squeeze out the whey. After you got it filtered out as much as you want hang it up somewhere. The longer you hang the cheese the harder it will be. Leaving it for 8 hours should make it a harder cheese.
After you take it out of the cheese cloth it should be done. I suppose you could age it but i've never had any success with aging cheese. This recipe creates a cheese called paneer cheese. A very light type of cheese. Feel free to mix it with salt, spices, or other cheeses!