Paneer is Indian "cottage cheese." It's easy to make and is lower in fat than most cheeses. It can be fried, or browned, yet does not melt! Paneer is a high protein, high calcium and digestive friendly when using Organic Valley's Lactose-free milk! Add paneer to your favorite curry recipe and with those warming digestive herbs, your belly will be smiling!
Pour Organic Valley Lactose-free Milk in a large pan and bring to a boil. Be prepared as action must be taken as the milk starts to boil. When the milk has boiled, immediately remove the pan from the heat, add the lemon juice and stir. Place back on the stove with reduced heat and continue stirring. The milk should curdle - that means there will be lots of white solid bits (curd) in a clear yellowish liquid (whey).
Simmer and stir the mixture for approximately ten minutes then pour it through a large piece of 100% cotton cheese-cloth which you have placed in a colander or sieve. The cloth should be large enough to hang well over the edges. Leave the curds to cool, long enough so that you can gather up the ends of the cloth without burning your hands (20 minutes). Twist the ends together to pack the curds into a ball and squeeze the remaining liquid out with your hands. Open the cloth and scrape the curds into the center, gather the ends and re-twist the cloth. Tie a piece of string around the gathered cloth and lay the cheese on an upside-down plate. Place a weight on the cheese and refrigerate for 2 hours. Unwrap the cheese and place paneer in a plastic bag. The paneer will keep in a plastic bag in the fridge for about a week. Paneer can be pan fried and added to spicy Indian Curries, crumbled upon salad, or added to rice dishes. Makes about 8 ounces of cheese. Enjoy!!