Paneer

Paneer is the most common Indian form of cheese. It is a non-melting Farmer cheese that is similar to acid-set fresh mozzarella and queso blanco, except that it does not have salt added.
There are a number of paneer recipes in India. Paneer is considered as a food of celebration. So, the recipes using this Indian cottage cheeses is meant for some special occasions or celebrations, as well as are a treat for the family, from time to time. The recipes range from stuffed breads to curries to desserts.
Paneer is prepared by acidification of milk which results in curding. The excess water is removed and the solidified milk is pressed in a cloth. This is called paneer and is cut into various shapes as per the requirement. To prepare some delicious dishes, it can be used as cubes or grated or even mashed.

Ingredients:

1 litre Milk
11/2tsp vinegar or 1/2tsp lemon juice or citric acid

How to prepare paneer:

- Boil the milk in a pan.
- When it's boiling add lemon juice or vinegar or citric acid which ever you are using, while
stirring.
- If citric acid is being used, dissolve it in 2-tbsp water before adding.
- When milk curdles full turn off the gas and keep aside for 5 minutes.
- Pour it on to a cotton/muslin cloth and tie it with a tight knot.
- When all the water is drained from the paneer shape it into a rectangular block.
- Now place the cloth under heavy weight for 2-3 hours before using it.

Note: Do not throw away the leftover water as it can be used for kneading chapati or paratha dough