Recipe by: BC Dairy Foundation

If you want to try your hand at making cheese, start with paneer. This easy-to-make cheese is used in South Asian cuisine. Paneer is unique since it will not melt when cooked. One common way to use it is to cut it into cubes and sauté it together with spinach and other seasonings. 

Yield: 250 g
Prep time: 1-2 hours to drain; more for firmer cheese
Cook time: 25 minutes

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Equipment

heavy saucepan

measuring cup and spoon

mixing spoon

cheesecloth

sieve

Ingredients

625 mL milk

15 mL lemon juice

Instructions

1. Bring milk to a boil in a heavy saucepan, stirring from time to time.
2. As milk starts to rise in the pot, reduce heat and add lemon juice. Stir as if stroking gently. Curd should start to form within 10 seconds of adding the lemon juice.
3. Remove from heat and hold for about 5 minutes.
4. Line a sieve with muslin or several layers of cheesecloth. Strain through the cheesecloth and rinse with cold water. Hang for ½ hour to 1½ hours to drain some more. Cheese will be crumbly at this stage.
5. For firmer cheese that can be sliced, wrap the cheese in muslin and press it for several hours with a heavy weight such as a large pot filled with water.