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Mix the milk and cream and pour into a non stick pan.
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Heat it up and bring to a boil stirring intermittently so the milk does not stick.
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once the milk starts to boil, lower heat and start adding the lemon juice, a tsp at a time. As soon as you see the milk curdle and curds form, stop adding the lemon juice and turn off the heat.
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When the curds have separated from the whey, the whey looks a transparent light green color. It should not look white any more.
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Place a colander across the sink and spread a cheese cloth across it. Pour the curds along with the whey into this colander and let it drain.
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Gather the cheesecloth, making a packet of the curds in the center and tie the ends just above the curds.
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Rinse the whole packet under tap water. This step ensures that you erase any traces of lemon flavor from the paneer. Now give it a tight squeeze to coagulate all the curds.
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I usually place the end of the packet in a kitchen cabinet ( to give it height) and weigh it down with my small mortar and place an empty bowl to gather any last drops of whey.
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In about 5 minutes the whey will stop dripping.
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Place the packet on a flat plate and then cover it with another flat plate and then cover the plate with something heavy - like the mortar or a pot filled with water and leave it to form a disc.
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In about 30 minutes, your paneer is ready to be used in dishes.