Indian Cheese – Paneer

Paneer is an Indian cow's milk cheese.
When stewed, it holds its shape well and absorbs the aroma of spices, so it is used as an ingredient in various South Asian recipes.
The most important thing is that you only need two ingredients to make paneer!

Ingredients:

2 liters of milk (no more than 3.5 percent fat)
2-3 tablespoons of lemon juice

Directions:

1. Pour 2 liters of whole milk into a thick-bottomed saucepan. Bring the milk to a boil over medium heat, stirring constantly.
2. As soon as the milk starts to rise, stir in the lemon juice.
3. Stir - the curds will separate from the whey. If this does not happen within 1 minute, add 1 more tablespoon of lemon juice. Let the milk stand for 1 minute so that the curds completely separate.
4. Strain the curd through cheesecloth, rinse with cold water, and hang over a bowl to drain. If you want the cheese to be firm, weigh the cheese down (for example, by placing a few plates on top). The texture of the cheese will depend on how long it hangs and how much weight you use to weigh it down. If you want a soft cheese, you can leave it unpressed. If you want an extra firm texture (so you can dice it and cook it while keeping its shape), refrigerate the cheese overnight (by placing some weight on it, for example, a few plates).
5. You can season the cheese with ground cumin or coriander seeds, chopped mint leaves, etc.

Recipe: bonappetit.com