I’ve tried this and it tastes wonderful! I’ve never made it myself but saw it made at a Nourishing Traditions class a few weeks ago, I plan on making it but haven’t gotten to the store in our area that sells raw cows milk! Soon though I will try it and post pictures.
1 gallon raw milk
3 lemons, juiced and strained
Directions:
Bring milk to a boil, over medium heat, stirring regularly to prevent sticking.
Remove from heat and add lemon juice, which will cause the curds to separate from the whey.
Pour into cheesecloth lined strainer to separate.
Tie the cheesecloth around a wooden spoon and set across top of a deep bowl or stockpot so that the remaining whey can drip out as the paneer cools-15-30 minutes.
At this point the paneer can be refrigerated and used as a crumbly chese or, pressed into a sliceable cheese by keeping the paneer in the cheesecloth and placing it between two cutting boards. Weight the top cutting board with a water jug or pot filled with water and let rest for 30 to 60 minutes.
Paneer is fresh cheese and is best used within two days. Discard after 4 days (you may want to cut the recipe in half if you don’t think you can use it all in this amount of time.
