Want to try the mattar paneer recipe I posted a while back but can’t find any paneer? It happens… most regular grocery stores don’t carry it, and if they do it’s like $8 a block. Here’s how you make your own! It only takes about 20 minutes and you just need milk and lemon juice.
Start with 2L of milk poured into a large pot and over medium heat. You want to bring it to a boil but not scorch the bottom so stir it frequently with a wooden spoon.
When it starts to foam and rise add 1/4 cup of lemon juice to curdle the milk. Be careful not to boil it over! If it starts rising too fast, lift off the heat immediately and add the lemon juice and/or blow on the surface to keep it under control.
When it has curdled (less than a minute) it will look like this, the whey and the cheese have separated. Carefully pour it through a cheesecloth to collect the curds. My cloth bag was stained purple by a batch of blueberry jam, it’s not a fancy purple cheesecloth or anything 🙂
Flatten the curds in the cheesecloth and place a heavy weight on top for about 30 minutes while the curds set. Once it has cooled into a solid block you can cut it into cubes and they are ready to add to your curry! They can also be stored in an airtight container in the fridge for 3 or 4 days, or frozen for later use.