Step by Step Collage to make Fresh Paneer at home!
Method:
Heat whole milk to almost boiling point. Add vinegar/ lemon juice in 1 tbsp increments, till milk starts to curdle. Keep close watch, simmer on gentle heat and slowly the clear whey will start to separate. Do not stir at this point. Once you see the clear whey has separated from the curdled paneer…stir gently once! Strain using a clean piece of cloth. Alternatively you can gently lift dollops of paneer with a wire mesh onto the cloth. Tie firmly into a potli/bag, put the potli under running water for a minute, then using your hands squeeze out as much water as you can. Hang the potli for 10-15 minutes to allow excess water to drip away. Now press the potli under a heavy weight for a few hours….till firm. I remove the ball of paneer from the potli, enclose in plastic wrap, place inside my paneer maker (as shown in the pic) and then keep a weight on top of the paneer maker. After about an hour or so, the paneer is shaped & firm… Open potli/ plastic wrap gently and unmould onto plate. Slice and use as desired!
