Homemade Paneer (Homemade Cottage Cheese/Queso Fresco)

"Paneer" or Cottage Cheese (English name for it) is made by curdling milk with lemon, vinegar or citric acid  (skim, full fat or any other). Since there is no sweet or salt added during it's making hence it can be used to make both sweet/salty preparations or eaten as it is.
When the fresh paneer is made, it almost resembles "Ricotta Cheese" in texture as its equally grainy and watery. If we drain water out of it and keep it for couple of hours in fridge in a tight container (Now resembles "Queso Fresco"), it takes the shape of the container and can be further cut into different shapes and sizes.

It's a great substitute for meat as it's rich in Calcium, Protein, Phosphorus and Negligible amount of Carbohydrates.

Serves: 4

Serving Suggestion: Can be used to prepare appetizers, entrees, sweets or eaten plain. 

Storage: Can be stored in fridge for 3-4 days in air-tight container.

Tools:

1 Large heavy bottom nonstick pot

1 Large Spatula (Use any of Silicon/Steel/Wooden)

1 Large Sieve that fits the nonstick pot OR Cheese Cloth

1 Large Air-Tight Container OR Jar (For storing cheese)

1 Small Air-Tight Jar (For storing the curdled water)

Ingredients:

1 Gallon Milk – (I’m using 1 entire can of 2% Fat Milk, you can use same or whole milk)

½ Cup Water

6 Tbsp Lemon Juice

1 Tbsp White Vinegar

Method:

Pour ½ cup water into the nonstick pot and place it on the gas on high heat. (This step prevent milk from sticking to the bottom of the pan and burning)

Now pour 1gallon of milk into the pot and bring it to a boil. (Keep stirring in-between to prevent milk being burnt)

As soon as it starts to boil, add vinegar, lemon juice(Stirring continuously) and reduce the heat to medium. (This is the curdling process or the main stage in this entire process)

Keep stirring the solution, till milk completely curdles and you are left with lumps of fragile cheese like substance along with residual water (Water becomes pale green/cream in color).

Stir for 2more minutes and then switch of the gas.

Fill a small air-tight jar with curdled water (Can be used later for curdling milk in future), keep aside till it cools, then store in fridge for 7-10days.

Using a sieve or cheese cloth, drain water from the freshly made cheese and rinse with fresh water.

Drain water through the sieve. (Make sure water is completely drained out of the cheese leave it in sieve for 30min).
Store the cheese in an air-tight container or jar in the fridge for later use.