1 Lt Milk
2 Tablespoon Lime/Lime juice/Lemon
Optional to Lemon
2 Tablespoon Vinegar
Paneer is a fresh cheese common in South Asia, especially in Indian, Pakistani, Afghan,Nepal, and Bangladeshi cuisines etc. It is very easy to make at home.
Heat the milk in a heavy bottomed pan on low heat. and bring the milk to a boil.
Once the milk comes to a boil, turn the heat to low and begin to start condensing the milk until it becomes half its quality.
Take it off flame and allow it cool.
After 3 to 4 minutes, add lemon juice/Vinegar little by little and keep stirring constantly.
When milk coagulates completely, Paneer (chena) and water appears separately then stop adding Lemon juice/Vinegar into it.
Strain the Paneer (chena) over a cloth and pour cold water over it to remove the sourness.
Lift up the cloth from all sides and squeeze out the excess water.
To get the batter safe put some weight.
Check after 30 - 40 mints
The Paneer would be set.
Your Paneer (chena) is ready for cooking
You can refrigerate the Paneer.Keep it in an air tight container or immerse the Paneer block in a bowl of water and keep in the fridge.
Paneer can sty fresh for 3-4 days.