Today’s video is for an Indian cheese called paneer (or panir). As is the normal when making cheese it requires an acid to release the curds from the way. This cheese is also a soft cheese with a short shelf life (roughly 2 weeks). But it is incredibly easy to make.
1 Gallon Whole Milk
1/2 Cup lemon juice (roughly 4 lemons) It is a good idea to have a little extra just in case.
Heat milk to a soft rolling boil. When you reach this stage lower the heat and add the lemon juice. Mix until a large curd begins to form (roughly 15 seconds). Remove from heat and let stand until the curd drops below the whey.
Drain the cheese into cheese cloth then rinse off the coagulant (the lemon juice). Tie up and allow to drain for a few hours.
Time for a pint…