How to make how to make paneer at home|Home made paneer from scratch

There's probably noone who doesn't have an accident with milk bad milk ending up in messy curdled milk and spluttering all over your stove top.And theres us bloggers or foodies who break milk specially to make  posts  paneer!! :) I once got a block of paneer from the shop you have to believe me it was like rubber so hard and thats when i swore I'll never even think of buying another block from the shops.

In our country, milk is used in all its forms - milk, cheese(paneer), ghee, butter, khoya and what else am I missing.Paneer is most widely used in sweets and curries here.

I think paneer making is very common and mostly all of us know how to do that still this is just a tiny collage of the steps I used to prepare it.

You need

Milk 1 litre
Vinegar/Lime juice 1 tsp

Muslin/thin cotton cloth
Colander/strainer
Heavy vessel to place on the paneer to flatten it

• Heat the milk in a vessel, once its starts bubbling on the sides just before it boils over, reduce the heat and add the vinegar or lime juice and continue to heat until the milk solids have clumped together and the whey has separated well.
• Give it a stir and turn it off.
• Take the muslin, place it over the collander, be careful this liquid is really hot now.you can allow it to cool and then do it too.Pour the curdled milk into this cloth.
• Run some tap water  over the milk solids.
• Carefully bring the sides of the cloth together and tie into a bundle and drain the whey.
• Leave the bundle in the strainer until the water is drained and then place a heavy vessel over the paneer it will flatten out and squeeze out the excess water too.
• Leave it for half an hour then cut it into cubes and store in air tight container in refrigerator.

Cottony soft and smooth paneer /cottage cheese is ready to use, we know home made is always the best.