2 Litres unhomogenised milk
3 Tbsp lemon juice
(Cheesecloth for straining)
Very important, homogenisation breaks up the fat molecules and they don’t curdle so you need to buy unhomogenised milk specifically. I have found that a 2L bottle of milk will give you about 500g of paneer.
Put the milk on to boil. While heating prepare a cheese cloth over a colander (placed over the sink) to drain the whey.
When the milk is just boiling add about 3 tablespoons of lemon juice. Add them a table spoon at a time and stop when it starts curdling. If it doesn’t curdle add more. The PH of the lemon and milk differs so this will be different amounts each time. The trick is to add acid till the curdling starts and then add no more.
Once it starts curdling turn off the heat and let it sit for about 3 minutes before tipping into the cheese cloth.
Wring and twist the cloth to extract as much moisture as you can and then put it under a weight. You can see from the picture I just used a saucepan with a few litres of water in it.
After a few hours remove the weight and put the cheese mixture in the fridge. Make sure you refrigerate it for a few hours before use as it helps it bind.
It is a very simple process and I have found that the hardest part is finding a source of unhomogenised milk.