Making Paneer

Unfortunately I forgot to take a picture of the cheese when it was solid. This is my first cheese making endeavor. It was really very easy, all you need is a half gallon of whole milk and two limes.

First you heat the milk on medium in a heavy bottom kettle, stir it occasionally to keep the bottom from burning.

When it's boiling lower the heat and add the juice of one of the limes.

Then stir constantly until the curds form. If this doesn't happen after five minutes add some more lime (I ended up adding another half of a lime).


When the curds are fairly large turn off the heat and let it stand for about ten minutes.


Then pour it into four layers of cheese cloth in a colander. Let it drip for a while.


Then gather up the corners of the cloth and tie them up so that the knot is just above the curds (I found that tying on the diagonal was the best way to keep it together).


Then hang it on the neck of the sink faucet for a half hour.

When the half hour passes twist the cloth tighter around the cheese to squeeze out the remaining liquid.


Hang it again for another half hour.

After than form it on a plate in a rectangle and put it into the fridge for a few hours.

After that you can cut it up and sautéed it for things like Saag Paneer or use it as a spread like cream cheese.

I suppose you could add some salt or herbs at the beginning if you want to give it a little more flavor for a spread.

While making cheese you might want to keep a good eye on your kids or pets, if you don't you'll never know where you'll find them.