RECIPE TO MAKE PANEER - HOME MADE COTTAGE CHEESE

2 quarts milk
6 tablespoons lemon juice

1.
Pour milk into a heavy saucepan over high heat. Bring the milk to a full boil. Remove the pan
from the heat and stir in the lemon juice. Return the saucepan back to the heat and continue
to boil for an additional minute until the mixture separates and the liquid is clear.

2.
Remove the saucepan from the heat and set aside. Cool for an hour or until the milk is completely
cool. Lay a piece of cheesecloth over a strainer and make sure it is big enough for the sides of the
cheesecloth to hang over the sides.

3.
Pour the milk mixture into the cheesecloth. Collect all the edges of the cheesecloth and
squeeze out all the excess moisture.

4.
Tie a knot around the cheesecloth after squeezing out the liquid. Form into a ball and place in a
shallow container. Take a plate and place on top of the ball and add a heavy can (such as
tomatoes or spaghetti sauce) and place on the plate to weight the cheesecloth down and
make it flatten out. Place in the refrigerator and let stand with the can in place for at least 12 hours.

5.
After removing from the refrigerator and removing the plate and can you should have a mass
of curds. You will be able to cut this into cubes to eat or to make spinach and paneer.