1/3 cup fresh lemon juice
Heavy bottom pot
Bring the milk to simmer, scrapping bottom of a pot as you go. When the milk starts to roll over slowly pour in about a 1/4 cup of lemon juice. Keep stirring until curds start to form. If the milk doesn’t separate into clear and light green whey, add more lemon juice 1 teaspoon at the time. Juice of one large lemon should be enough to make a clear separation of milk solids and whey but it is always better to be on safe side and have some more juice ready, just in case.
When the whey turns green remove the curds with slotted spoon into a colander or strainer lined with muslin.
Let it drain for about 20 minutes and then tie up the muslin into a ball and put some weight on top to compact the cheese. What I did was that I put the bag with cheese in potato ricer (it does have small holes all around) and placed 1 quart jar on top. Perfect fit!
Let the weight compact the paneer to consistency that you like.
Well, the paneer is done and when eaten still warm and fresh with some strawberry jam, it is a heaven!
Next day I did try to shallow fry some slices with little salt and hot sauce and it was delicious!
On this video notice how fast the milky whey turns into a clear greenish whey with just a tee-spoon of lemon juice.
This one is interesting that it shows how to make very smooth paneer. She is using oversized Indian spice grinder but I am sure that mini-chopper will do same thing.
Very innovative and original way to use paneer. It is a definite “Must try soon” for me.