Homemade paneer cheese - a creamy cow’s milk cheese using 3 ingredients - milk, freshly squeezed lemon juice, and plain yogurt.

Once the milk boils, remove from the heat, and immediately pour in the lemon juice and yogurt.  Stir gently to separate the curds from the whey. 

Once the curds have separated - pour the entire contents into a couple folds of cheesecloth that has been placed in a colander.  Let the whey drip out of the colander for a few minutes.

Squeeze the curds so that the liquid drains out of the cheesecloth. 

Once most of the liquid has been squeezed out, wrap the cheese up in  the cheesecloth and place on a plate and refrigerate for 24 hours. Note: in order to cut the cheese in cubes, place a plate on top of the cheese and place a heavy object on top of the plate.

Remove the cheese from the refrigerator and cut into cubes.  The result should be a soft cheese with creamy texture and a fresh taste.  Paneer can be used in a variety of ways from appetizers to main dishes.

For our gathering, I added the paneer cubes to a slightly spicy indian tomato sauce- and voila a homemade paneer dish that tasted so fresh and perfectly spicy.

I’ll be posting the other indian recipes that I made for the house warming party later this week - so please stop back to check out the recipes.