Homemade Paneer (Indian cottage cheese)

Homemade paneer tastes so better than store brought out ones.So give it a try!!

Ingredients:

Milk - 4 cups
Curd - 1/2 cup
Cheesecloth

Method:

1. Boil milk and add curd to it. Keep stirring.
2. Continue heating till the milk curdles completely and the whey separates fully.Switch off the heat.
3. Take a cheese cloth and place it over a strainer. Now pour the contents into the cheesecloth lined over the strainer. Gently squeeze out the excess whey and hang it on to the kitchen faucet for about 1 -2 hrs.
4. Flatten it and place it on a plate or tawa. Place another plate on top of it along with some heavy weight items like pestle or some cans of beans or another heavy weight pan. Allow it to rest for another 2 hrs. Keep it in refrigerator for half and hour.
5. Unwrap it and cut it into your preferred size. I cut it into small cubes.

Notes.
- You can use lemon juice to curdle milk. But make sure to wash the strained paneer.
- You can use the whey for making roti or can even add it to the vegetable gravy you prepare .