Prep Time: 2 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Servings: 1 lb (454 grams) paneer
- 3 litres 12 cups whole milk
- 1/4 cup lemon juice
- good pinch of salt to taste
Heat milk over medium heat in a large stockpot until it comes to a boil. Watch closely as soon as it starts to steam, as it will froth and overflow quickly after it boils. Immediately remove from heat and add lemon juice. Stir for about 30 seconds, as the milk starts to curdle (if it doesn't, add another tablespoon of lemon juice - but it almost always does). Let stand 10 minutes.
Pour into a cheesecloth- or tea-towel-lined colander. When most of the liquid has drained, rinse a bit with cold water (to get rid of the lemon flavour).
Pick up corners of the cloth and twist into a ball, squeezing as much moisture as possible from the paneer. Open and stir in a pinch of salt; taste, and add more if desired. Wrap it up again, flatten it out into a rough rectangle and place on paper towel-topped plate with the knot to the side (this ensures a nice, flat brick of paneer). Put a heavy skillet on top, then a couple of large cans. Allow paneer to drain like this for 20 minutes, then cut and use as desired.