Paneer is Indian cottage cheese. It is made by breaking or curdling milk with lime juice, yogurt or vinegar. Paneer is used extensively in north indian cuisine and in desserts in eastern parts of India. I rarely cook with paneer at home but order paneer dishes when I eat out. Last time I made something with panner, I made my own paneer from scratch. I found homemade paneer much tastier than the store bought one. It is available readily in many grocery stores.
Preparation of Paneer:
½ gallon Milk (I used 1 quart whole milk and 1 quart 2% milk)
1 cup Yogurt
1 Lime or 3 tbsp Lime Juice
Bring milk to boil. Add yogurt and lime juice to boiling milk. As soon as you add the yogurt lime juice mixture, milk should break. Continue to boil the milk until light greenish whey is formed and white cheese comes together. This should take about 3-5 minutes.
Strain the milk or curdled milk in a cheese/muslin cloth. Put a heavy object on the cheese so that all the liquid is drained. Cut the cheese/paneer into desired shape. This yields about 250 gms of paneer.
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