Easy Homemade Low Carb Paneer
How to Make It
Step 1
Line a strainer with a piece of cheesecloth. Place strainer in a clean sink so you can drain the cheese later on.
Step 2
Place milk in a large saucepan or stock pan. Then place the pot over medium-high heat.
Step 3
Stir the milk constantly so it does not burn and bring it up to a low boil. This could take quite some time depending on your temperature and how well your pan conducts heat.
Step 4
Once the milk is at a low boil, add the lemon juice.
Step 5
You should see the proteins start to coagulate immediately. Continue to stir to aid in this process.
Step 6
Pour the hot liquid with coagulated cheese into the strainer with the cheesecloth.
Step 7
Tie the cheesecloth up into a ball shape and hook it over your kitchen faucet and allow it to drain for 10-15 minutes.
Step 8
Once 10-15 minutes is up, place the cheesecloth with the knot on its side onto a plate.
Step 9
Top with another plate and some heavy pots or a cast-iron skillet. This will help give you a smooth block of cheese (turning the knot to the side will allow for this). Allow it to sit like that for another 10-15 minutes. Place in the fridge when done for up to 1 week. You can eat it as is or use it for another recipe.
Ingredients
- Whole Milk – 8 cup
- Lemon Juice – ¼ cup